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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 8 |
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Warm up with a big bowl of this stick-to-your-ribs stew thatâs chock-full of chopped smoked sausage, hearty veggies and tender lentils. Itâs terrific with oven-fresh baked bread. âGeraldine Saucier, Albuquerque, New Mexico Ingredients:
1/2 pound johnsonville® polish kielbasa sausage or polish sausage, chopped |
3 tablespoons olive oil |
3 tablespoons butter |
1 cup cubed peeled potatoes |
3/4 cup sliced fresh carrots |
1 celery rib, sliced |
1 small onion, finely chopped |
5 cups beef broth |
1 cup dried lentils, rinsed |
1 cup canned diced tomatoes |
1 bay leaf |
1 teaspoon coarsely ground pepper |
1/4 teaspoon salt |
1 cup uncooked ditalini or other small pasta |
shredded romano cheese |
Directions:
1. Brown kielbasa in oil and butter in a large skillet. Add the potatoes, carrots, celery and onion. Cook and stir for 3 minutes over medium heat. Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, lentils, tomatoes, bay leaf, pepper and salt.
2. Cover and cook on low for 8-10 hours or until lentils are tender. Cook pasta according to package directions; drain. Stir pasta into slow cooker. Discard bay leaf. Sprinkle servings with cheese. Yield: 8 servings.
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