Lentil and Pasta Stew Recipe

Lentil and Pasta Stew Recipe photo by Taste of Home

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Warm up with a big bowl of this stick-to-your-ribs stew that’s chock-full of chopped smoked sausage, hearty veggies and tender lentils. It’s terrific with oven-fresh baked bread. —Geraldine Saucier, Albuquerque, New Mexico

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Lentil and Pasta Stew Recipe

Prep: 25 min. Cook: 8 hours

Yield: 8 Servings

25 480 505

Ingredients

1/2 pound smoked kielbasa or Polish sausage, chopped
3 tablespoons olive oil
3 tablespoons butter
1 cup cubed peeled potatoes
3/4 cup sliced 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

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.
Cover and cook on low for 8-10 hours or until lentils are tender. Meanwhile, cook pasta according to package directions; drain. Stir pasta into slow cooker. Discard bay leaf. Sprinkle servings with cheese. Yield: 8 servings.

Originally published as Lentil and Pasta Stew in Simple & Delicious February/March 2013, p36