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
Lentil and Pasta Stew
Lentil and Pasta Stew
Prep Time
25 min
Cook Time
480 min
Yield
8 servings (2 quarts)
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.
Nutrition Facts
1 cup: 364 calories, 18g fat (6g saturated fat), 30mg cholesterol, 1021mg sodium, 36g carbohydrate (3g sugars, 9g fiber), 15g protein.
