Lentil and Pasta Stew Recipe

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Lentil and Pasta Stew Recipe
Lentil and Pasta Stew Recipe photo by Taste of Home
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Lentil and Pasta Stew Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours

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 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

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. Yield: 8 servings.
Originally published as Lentil and Pasta Stew in Simple & Delicious February/March 2013, p36

Nutritional Facts

1 cup (calculated without cheese): 364 calories, 18g fat (6g saturated fat), 30mg cholesterol, 1021mg sodium, 36g carbohydrate (3g sugars, 9g fiber), 15g protein.

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

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Reviews forLentil and Pasta Stew

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rwippel User ID: 4262008 242868
Reviewed Jan. 30, 2016

"This isn't as impressive as I thought it would be. I liked it but I felt it needed a fresh element. It was very heavy."

MY REVIEW
KimandTommy User ID: 7946929 240073
Reviewed Dec. 23, 2015

"We loved this-it's very good and also very healthy. I used a pound of sausage instead of 1/2 pound so that it would be a main course that is filling enough even for my husband. So yummy."

MY REVIEW
lcyree User ID: 8088985 119450
Reviewed Nov. 13, 2014

"We had this for dinner tonight and really enjoyed it. It's a terrific soup for a cold day. It's nice and hearty."

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