Lentil Stew
Prep time: 15 Min - Cook time: 1 Hour - Total time: 1 H & 15 M
Ingredients
- 1 lb. smoked sausage, sliced thin (I used Polska Kielbasa)
- 6 garlic cloves, finely minced
- 1/2 cup celery, finely chopped
- 1/2 cup red pepper, finely chopped
- 4 cups carrots, diced
- 1 medium onion, finely chopped
- 1 tsp ginger, minced
- 1.5 TBS Berbere
- 1 tsp cumin
- 1 TBS sugar (optional) 2 TBS fresh parsley for garnish
- Salt and Pepper
- 1 TBS smoked paprika
- 1 TBS extra virgin olive oil
- 2 cups dried lentils
- 2 quarts beef stock
- 1-2 TBS tomato paste
Instructions
- Rinse the lentils in a strainer under running water and take a quick look through to make sure there is no debris, or rocks. This should knock any dust off from your lentils, set aside.
- Chop, dice, and mince all of the ingredients you need and gather your spices to have at the ready.
- Add the sausage to a Dutch oven, over medium heat and saute for 5-10 minutes until slightly browned and fat has started to render out. Judge for yourself how much fat is too much, and remove some if necessary.
- Add your chopped vegetables and stir to combine. Cook for 5 minutes until vegetables have started to soften.
- Add your spices, then lentils, and the stock, adding more water/stock as necessary to completely cover the lentils by at least an inch.
- Cover and cook for 30-40 minutes until lentils have softened. You can break up some of the lentils with a potato masher, or use a hand held blender. Adjust your seasonings and serve with some amazing bread, Naan bread is the best choice here.
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Notes:
Warm and satisfying, the spices surprised me, but gave the dish a feeling of home.
Lentil Stew/Soup takes me back to a simpler time when I was in Girl Scouts. This recipe is similar to one we made at one of our first overnight camps. I have loved lentils ever since. They don't require soaking, and I used to add them to all kinds of dishes and my children never knew it. Sneaky little lentils add fiber to a lot of things, and also stretch the meals - things like spaghetti sauce, sloppy joes, etc - and they never know.
This recipe makes a pretty big pot of soup - could easily feed 6-8 or save some for your freezer or lunches - or both.
All Photographs Copyright Tink's Kitchen and JSGrey
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