French-Lentil and Sausage Stew
A thick stew made with Le Puy lentils and kielbasa makes a hearty, no-fuss meal. Its aroma, reminiscent of French country cooking, comes from a blend of bay leaf and rosemary.
Source: Martha Stewart Living, January 2005
- 4 tablespoons extra-virgin olive oil
- 1 pound kielbasa, cut diagonally into 1/2-inch-thick slices
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 7 garlic cloves, chopped
- 3 1/2 cups Le Puy lentils (about 2 pounds), rinsed and picked over
- 2 cups homemade or low-sodium store-bought chicken stock
- 1 dried bay leaf
- 3 teaspoons finely chopped fresh rosemary
- Coarse salt and freshly ground pepper
Heat 2 tablespoons oil in a large saucepan over medium-high heat until hot but not smoking. Brown sausage, about 6 minutes. Transfer to a bowl.
Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
Stir in the lentils, stock, 3 1/2 cups water, bay leaf, 1 teaspoon rosemary, and remaining 2 tablespoons oil; season with salt. Bring stew to a boil. Reduce heat to medium-low, and simmer until lentils are just tender, about 50 minutes.
Return sausage to the pan; cook until heated through, about 5 minutes. Stir in remaining 2 teaspoons rosemary. Season stew with salt and pepper.