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Lentil and Pasta Stew

 Lentil and Pasta Stew
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
8 ServingsPrep: 25 min. Cook: 8 hours


  • 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


  • 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.
  • Cook pasta according to package directions; drain. Stir pasta into
  • slow cooker. Discard bay leaf. Sprinkle servings with cheese.

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Lentil and Pasta Stew (continued)

Directions (continued)

  • 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: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.