Rinse lentils; set aside. In a large saucepan cook leeks or onion and garlic in hot oil till tender but not brown. Stir in lentils, beef broth, undrained tomatoes, Worcestershire sauce, thyme or oregano, pepper, cumin, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
Add carrot and celery. Return to boiling; reduce heat. Simmer for 15 to 20 minutes more or till lentils and vegetables are tender. Stir in sausage; heat through.
Discard bay leaf. If desired, garnish each serving with snipped parsley.
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Lentil Stew
Serves 4
Ingredients:
1 cup red lentils
1 cup onion, chopped
2 cloves garlic, minced
1 tablespoon cooking oil
4 cup beef broth
1 can tomatoes, chopped
1 tablespoon Worcestershire sauce
1/4 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/8 teaspoon ground cumin
1 bay leaf
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 lb smoked sausage links, fully cooked, sliced
Directions:
Rinse lentils; set aside. In a large saucepan cook leeks or onion and garlic in hot oil till tender but not brown. Stir in lentils, beef broth, undrained tomatoes, Worcestershire sauce, thyme or oregano, pepper, cumin, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
Add carrot and celery. Return to boiling; reduce heat. Simmer for 15 to 20 minutes more or till lentils and vegetables are tender. Stir in sausage; heat through.
Discard bay leaf. If desired, garnish each serving with snipped parsley.
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