Warm up with a big bowl of this stick-to-your-ribs stew. Loaded with chopped smoked sausage, hearty veggies and tender lentils, it’s terrific with bread fresh from the oven.
—GERALDINE SAUCIER ALBUQUERQUE, NM
PREP: 25 MIN. • COOK: 8 HOURS • MAKES: 8 SERVINGS
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 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 the lentils are tender. Cook pasta according to the package directions; drain. Stir the pasta into the slow cooker. Discard the bay leaf. Sprinkle each serving with cheese.