Lentil And Sausage Stew
|Dried lentils||1 Pound|
|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)|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Dried marjoram||1⁄4 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
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.