Archive for January 3, 2010

Cold Weather and Soup/Stew Seem To Go Together

After coming inside chilled from lying on his back on the concrete underneath my vehicle replacing idler arms, SwampMan quickly huddled under a blanket on his comfy chair. I still had feeding to do and my toes and nose felt frozen after I got inside after dark!

Here’s a (relatively) quick and easy Sausage Lentil Stew that will warm you on those cold winter nights.

16 oz. package dry lentils
@ 2 lbs. polish sausage, sliced however thick you like
6 cups water (or broth)

Wash/pick through lentils. In large saucepan, combine lentils, water (or broth) and polish sausage. Bring to a boil then simmer for @ 30 minutes.

While that cooks, gather the following ingredients and turn the oven on to 375 degrees F:

1 stalk celery, chopped
1 large onion, chopped
4 T butter
4 T flour
2 C water
1 cup red wine
4 tsp instant chicken bouillon granules or 2 cubes instant bouillon
3/4 tsp crushed dry thyme
3/4 tsp salt
3/4 tsp oregano
1/8 tsp pepper

In iron chicken fryer skillet or dutch oven, melt butter and cook celery and onion until tender. Stir in flour, wine, water, chicken bouillon granules (unless chicken bouillon was used in cooking) and other seasonings. Bring to boil, stirring constantly. Stir in lentil/sausage mixture and place in oven to bake for @40 minutes. (If you don’t have an iron deep skillet or dutch oven, you’ll have to use a very big casserole dish. I hate washing dishes, and don’t want to dirty any more pans than I have to.)

There will be lots of lentil stew left over and this actually tastes better on the second day after flavors have blended.

Substitutions: Celery can be left out; you’ll never miss it. If you’re out of chicken bouillon granules or cubes, you can use chicken broth or just substitute water. You’ll need to increase the salt. If no polish sausage, smoked sausage of your choice can be substituted.

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