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This makes a large amount - serves 8 - so cut it down! It should be an easy recipe to make smaller. It is very tasty.
Savory Lentil & Sausage Stew
1 lb ground chuck2 Tbs Creole seasoning1 lb Kielbasa sausage, sliced on diagonal1 lb dried lentils6 cups chicken broth2 carrots peeled and thinly sliced2 med potato peeled and diced1 med onion finely chopped1 med green bell pepper -- finely chopped4 cloves garlic clove, minced3 bay leaves1 tsp salt1 tsp pepper
1. Brown ground chuck in Dutch oven over medium-high heat. Drain fat. Stir in Creole seasoning, heat for 2 minutes, stirring occasionally. Set aside. In skillet, sauté kielbasa until lightly browned. (Browning is optional.) Drain fat and place kielbasa in Dutch oven with beef.
Add remaining ingredients. Bring to a boil and reduce heat to simmer. Simmer one hour or until lentils are tender. Adjust seasonings. (We like ours a little spicier and added another 1/2 tsp of black pepper.)
Servings: 8
This is a thick stew type dish. If you wish to make more like soup half the lentils or increase the broth. Increasing broth may require further adjustment in seasoning.
My Girl
Thanks so much. It sounds good. Here it is cut down for two servings.
Savory Lentil and Sausage Stew for Two 1/4 lb. ground chuck1 1/2 tsp. Creole seasoning 1/4 lb. Kielbasa sausage, sliced on diagonal 1/4 lb. dried lentils 1 1/2 cups chicken broth 1/2 carrot. peeled and thinly sliced 1 small potato, peeled and diced 1/4 med. onion, finely chopped 1/4 med. green bell pepper -- finely chopped 1 clove garlic, minced 1 small bay leaf 1/4 tsp. salt 1/4 tsp. pepper Brown ground chuck in Dutch oven over medium-high heat. Drain fat. Stir in Creole seasoning, heat for 2 minutes, stirring occasionally. Set aside. In skillet, sauté kielbasa until lightly browned. (Browning is optional.) Drain fat and place kielbasa in Dutch oven with beef. Add remaining ingredients. Bring to a boil and reduce heat to simmer. Simmer one hour or until lentils are tender. Adjust seasonings. (We like ours a little spicier and added another 1/8 tsp. of black pepper.) This is a thick stew type dish. If you wish to make more like soup half the lentils or increase the broth. Increasing broth may require further adjustment in seasoning.
Yes, this does sound good. I think using bulk pork sausage instead of the chuck would make it outstanding, especially if it is a flavored sausage.... Birdy, thanks for cutting it down to our size!
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♥ Judy Batson, Field Editor, Taste of Home, 2009 ♥ Reader Council, Simple & Delicious, 2011♥ Contest Winner, Country Woman, 2011♥ Meet me at Cooking for Two.
Hmm--you know I like to tinker. Italian sausage, maybe. I'm thinking that I could find a way of using it here. Or maybe Andouille to make it a little bit Cajun. Mmmm.