Wednesday, December 2, 2015

LENTIL & PASTA STEW


~ Taste Home Slow Cooker Throughout the Year

1/2 lb. smoked kielbasa or Polish sausage, chopped
3 T. olive oil
3 T. butter
1 c. peeled, cubed potatoes
3/4 c. sliced carrots
1 celery rib, sliced
1 small onion, finely chopped
5 c. beef broth
1 c. dried lentils
1 c. canned diced tomatoes
1 bay leaf
1 t. pepper
1/4 t. salt
1 c. uncooked ditalini or other small pasta
shredded Romano cheese

In a large skillet, brown kielbasa in oil and butter. Add potatoes, carrots, celery, and onion, stirring for three minutes over medium heat. Transfer to 4-5 quart crockpot, then add broth, lentils, tomatoes, bay leafy, pepper, and salt. Cover and cook 8-10 hours on low or until lentils are tender. Cook pasta to desired tenderness, then drain and stir into crockpot. Discard bay leaf and sprinkle individual servings with cheese.

Notes: We use Parmesan instead of Romano, as that's what we always have on hand.

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