Lentil and Pasta Stew
TOTAL TIME: Prep: 25 min. Cook: 8 hours
YIELD: 8 servings (2 quarts).
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
Ingredients
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1/2 pound smoked kielbasa or Polish sausage, chopped
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3 tablespoons olive oil
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3 tablespoons butter
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1 cup cubed peeled potatoes
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3/4 cup sliced fresh carrots
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1 celery rib, sliced
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1 small onion, finely chopped
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5 cups beef broth
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1 cup dried lentils, rinsed
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1 cup canned diced tomatoes
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1 bay leaf
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1 teaspoon coarsely ground pepper
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1/4 teaspoon salt
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1 cup uncooked ditalini or other small pasta
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Shredded Romano cheese
Directions
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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.
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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.
Nutrition Facts
1 cup: 364 calories, 18g fat (6g saturated fat), 30mg cholesterol, 1021mg sodium, 36g carbohydrate (3g sugars, 9g fiber), 15g protein.
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