pat's Recipe

Lentil, Kielbasa, and Garlic Stew

Category: SOUPS/STEWS

2 tablespoon(s) olive oil
2 pound(s) turkey kielbasa, cut into 1/2-inch slices
1 large onion, chopped
1 pound(s) carrots, cut into 1/2-inch half-moons
4 medium stalks celery, sliced
5 clove(s) garlic, crushed with press
6 cup(s) water
2 can(s) (14- to 14 1/2-ounce) chicken broth
2 can(s) (14 1/2-ounce) diced tomatoes
1 1/2 bag(s) (16-ounce) lentils, picked over and rinsed
Celery leaves for garnish

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Directions

1.In 8-quart saucepot, heat 2 teaspoons oil on medium until hot. Add half of kielbasa and cook 4 to 5 minutes or until browned. Transfer to medium bowl. Repeat with remaining kielbasa and 2 teaspoons oil.
2.In same pot, heat remaining 2 teaspoons oil on medium. Add onion, carrots, and celery; cook 15 minutes or until vegetables are golden, stirring often. Stir in garlic; cook 1 minute.
3.Add water, broth, tomatoes, and lentils to pot; heat to boiling on high. Reduce heat to medium-low; simmer, uncovered, 40 minutes or until lentils are tender. Stir in kielbasa; heat through. Spoon half of stew into serving bowls; garnish with celery leaves. Spoon remaining into freezer-safe containers
yields: 20 cups
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