This recipe is perfect on a cool day to feed 8 or so people. And like any type of bean soup or stew, it's just as good, if not better, leftover. (I like to make it for a fall afternoon of football and lots of activities as it can easily be served immediately or heated up later.)
White rice is the perfect complement to this recipe and should be made in tandem with it!
Ingredients for Stew...
1 cup lentils
7 1/2 cups water
2 beef bouillon cubes
1 bay leaf
2 teaspoons salt
3 lbs mild sausage
1 onion diced
4 stalks celery chopped
1 clove or a heaping tablespoon minced garlic
12 ounces tomato paste
1/4 teaspoon oregano
In a large pot, bring to a boil and simmer 20 minutes: lentils, 2 1/2 cups of the water, beef bouillon cubes, the bay leaf and 1 teaspoon of salt. (The lentils will be soft and all the water absorbed by the end of about 20 minutes.)
In a separate large pan saute sausage, celery, onion and garlic. Once the sausage is cooked and the vegetables are slightly soft, drain off the excess fat. Add sausage/vegetable mixture to cooked lentils in the large pot. Then add 5 cups water, tomato paste, oregano and 1 teaspoon salt and stir well. Simmer for 20 minutes.
Serve over white rice to fill lots of hungry stomachs!