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Lentil And Sausage Stew

Thrifty.Chef's picture
Ingredients
  Dried lentils 1 Pound
  Salt 1 Teaspoon
  Vegetable oil 2 Tablespoon
  Yellow onion 1 Medium, peeled and chopped
  Garlic 1 Clove (5 gm), peeled and minced
  Fresh tomatoes/1 can of 1 pound tomatoes, chopped, with their juice 3 Medium, peeled and chopped
  Kielbasa/Knockwurst / smoked sausage / frankfurters 3⁄4 Pound, cut into 1-inch pieces (With The Casing Removed)
  Bay leaf 1
  Dried thyme 1⁄4 Teaspoon, crumbled
  Dried marjoram 1⁄4 Teaspoon, crumbled
  Black pepper 1⁄4 Teaspoon
Directions

1. Preheat the oven to 400°F. Rinse and sort the lentils, and put them into a 2-quart saucepan. Gover the lentils with water and add the salt. Bring to a boil, cover, and simmer for 20 minutes, or until the lentils are tender. Do not drain.
2. Meanwhile, heat the oil in a heavy 10-inch skillet over moderate heat. Add the onion and garlic, and cook, uncovered, until the onion is soft—about 5 minutes. Stir in the tomatoes.
3. Pour the lentils and their cooking liquid into a 3-quart ungreased casserole. Stir in the kielbasa, the tomato mixture, and the bay leaf, thyme, marjoram, and pepper. Gover and bake for 20 minutes. Uncover and continue baking for 5 more minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Sausage
Interest: 
Healthy

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