Lentil and Sausage Stew
- Active Time 10m
- Total Time 6h 40m
You can turn this into a hearty vegetarian stew by using vegetable broth instead of the chicken broth and substituting tofu hot dogs for the sausage. Note that lentils are slow to become tender, especially in a tomato-based broth, so this stew is cooked the entire time on high heat setting.
- 1 cup green lentils, picked over, rinsed
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 carrot, peeled, diced
- 1 small green bell pepper, seeded, diced
- 1 large russet potato, peeled, cut in 1/2-inch dice
- 1 bay leaf
- 2 garlic cloves, minced
- 2 teaspoons curry powder
- 1/2 teaspoon salt, plus more to taste
- 3 cups canned chicken broth
- 1 cup canned crushed tomatoes in puree
- 3/4 cup kielbasa, turkey kielbasa or other fully-cooked smoked sausage, sliced
Put the lentils, vegetables, bay leaf, garlic, curry powder and salt in a 4 1/2 -
to 6-quart slow cooker. Stir in the remaining ingredients. Cover and cook on
high heat setting for 6 to 7 hours, until the lentils are tender. Taste during
the last 30 minutes of cooking, adding more salt if necessary.
Recipe created exclusively for Cooking.com by Ken Haedrich.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
394 calories; 12g total fat; 28mg cholesterol; 965mg sodium; 48g carbohydrates; 11g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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