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Oven Potato Sausage Lentil Stew

chef.gonzalo's picture
Ingredients
  Dry lentils 8 Ounce (1 1/4 Cups)
  Sausage 1 1⁄2 Pound, cut into 1/2 -inch pieces (Potato / Polish Variety)
  Carrots 2 Medium, chopped to make 1 cup
  Water 3 Cup (48 tbs)
  Celery stalk 1 , chopped to make 1/2 cup
  Onion 1 Medium, chopped to make 1/2 cup
  Butter/Margarine 2 Tablespoon
  All-purpose flour 2 Tablespoon
  Water 1 Cup (16 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 2 Teaspoon
  Dried thyme 3⁄4 Teaspoon, crushed
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 375° F.
2. Rinse lentil and set aside.

MAKING
3. Combine with potato sausage or Polish sausage, and carrots.
4. Add the 3 cups water; bring it to boil in a saucepan.
5. Reduce heat; cover and simmer for about 30 minutes.
6. In a skillet heat butter or margarine and cook chopped celery and onion till tender but not brown.
7. Combine flour and 1-cup water, the wine, chicken bouillon granules, thyme, salt, and pepper; bring it to boil, stirring constantly to avoid forming lumps.
8. In a 2 1/2-quart casserole combine the lentil-sausage mixture with the wine mixture.
9. Bake, uncovered, in 375° F oven for about 40 minutes, stirring once or twice.

SERVING
10. Arrange the stew into individual bowl and serve hot with toasted garlic bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
120 Minutes
Ready In: 
125 Minutes
Servings: 
4

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