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Lentil and Pasta Stew Recipe

Lentil and Pasta Stew Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 8 hours YIELD:8 servings

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.

Nutritional Facts

1 cup (calculated without cheese) equals 364 calories, 18 g fat (6 g saturated fat), 30 mg cholesterol, 1,021 mg sodium, 36 g carbohydrate, 9 g fiber, 15 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.