"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lentil and Sausage Stew Recipe

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This recipe for Lentil and Sausage Stew, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marian Warns Tomell (1929-2000)
Added: Wednesday, July 13, 2005


2 C. dry lentils
6 C. beef broth
1 carrot, peeled
12 sprigs parsley
1/4 tsp. cloves
6 favorite sausages
1/3 C. chopped onion
4 cloves minced garlic
3 large tomatoes, peeled and chopped
1/3 C. dry sherry
1/2 Tsp. EACH rosemary &thyme
14 tsp. pepper
1/4 cup butter
Parmesan cheese

Rinse, sort and cook lentils in large pot covered with broth, carrot, parsley and cloves, until lentils are just soft. (About 30 minutes)
Discard carrot and parsley.
Drain and reserve lentils and 2 cups broth.
In large, heavy pot cook sausages over medium heat until well browned and no longer pink in center.
Remove from pan and keep warm.
Discard all but 2 T. drippings and add onion and garlic; cook stirring until onion is limp.
Add chopped tomatoes and the 2 cups cooking broth, the sherry and remaining spices.
Cook on high heat, stirrying, until mixture is thick. Add butter and stir in to blend with lentils.
Pour into a serving dish. Top with sausages and grated cheese.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour or less, total time.
Personal Notes:
Personal Notes:
Marian often served this with cornbread and a green salad out of her garden.




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