Thursday, March 18, 2010

Recipe for Lentil and Sausage Stew

Serve this simple, hearty stew with whole-grain (homemade) bread* to make a great economic meal – complete with protein, vegetables, and fiber! I like to make one huge batch and freeze some for later. (For a smaller batch, simply divide the recipe in half.)

2½ cups dried lentils
8 cups water
6 small (red) potatoes, cubed
1 lb sausage (chorizo, Italian, etc.)

1 tsp salt
1 or 2 onions, chopped
1 or 2 cloves garlic, minced
4 medium carrots, grated (about 2 cups)

Rinse and drain lentils. Put lentils and water in a large pot and bring to a simmer. (Add onion, garlic, and salt.) Add potatoes and sausage and then cover and simmer for about 30 minutes, until the lentils are done and most of the water has been absorbed. (Add grated carrots and simmer 15 minutes more before serving.)

Garnish with freshly ground pepper, freshly grated carrot, etc.

(Yields approximately ten 1-cup servings.)

*We love homemade Sweet Butter Bread.

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