Originally from Ellen K. Watson, Moscow Idaho. Was given to me by my Aunt Anne
Recipe note: A hearty molasses and spice flavor permeates this top-rated lentil stew
Roxane’s note:
I got this recipe from my Aunt Anne Neal. She gave me three recipes: Shipwreck Casserole, this one, and Country Pie, after we had Ned & Anne over for dinner early in our marriage and I hadn’t timed the cooking very well. I think I had cooked thick pork chops and they took a long time to get to temperature, so we had to wait a bit for dinner. So as any aunt and mother would do, she offered her young niece some handy recipes.
I have started by cooking the sausages and vegetables first then dumping in the lentils, water, and the rest of the ingredients then cooking for 50 minutes because I was lazy and didn’t want to dirty too many dishes . I should see if there’s some improvement if the sausage and tomatoes only cooked in the last 15 minutes.
Also, this makes a ton.
1 small bay leaf
1 teaspoon salt
1/8 teaspoon each garlic salt, dry mustard, ground cinnamon, ground clove, ground ginger, and ground nutmeg
2 medium onions, cut in wedges (optional)
1 stalk celery
1/8 teaspoon each dried crushed savory and dried crushed thyme
1 8-oz can tomato sauce
3 tablespoons molasses
8 ounces Polish or German sausage, cut in ½-inch chunks
2 tablespoons chili sauce or salsa
1 can tomato stewed
2 large carrots
Makes 8 to 10 servings
Recipe note: A hearty molasses and spice flavor permeates this top-rated lentil stew
Roxane’s note:
I got this recipe from my Aunt Anne Neal. She gave me three recipes: Shipwreck Casserole, this one, and Country Pie, after we had Ned & Anne over for dinner early in our marriage and I hadn’t timed the cooking very well. I think I had cooked thick pork chops and they took a long time to get to temperature, so we had to wait a bit for dinner. So as any aunt and mother would do, she offered her young niece some handy recipes.
I have started by cooking the sausages and vegetables first then dumping in the lentils, water, and the rest of the ingredients then cooking for 50 minutes because I was lazy and didn’t want to dirty too many dishes . I should see if there’s some improvement if the sausage and tomatoes only cooked in the last 15 minutes.
Also, this makes a ton.
Ingredients
1 pound dry lentils1 small bay leaf
1 teaspoon salt
1/8 teaspoon each garlic salt, dry mustard, ground cinnamon, ground clove, ground ginger, and ground nutmeg
2 medium onions, cut in wedges (optional)
1 stalk celery
1/8 teaspoon each dried crushed savory and dried crushed thyme
1 8-oz can tomato sauce
3 tablespoons molasses
8 ounces Polish or German sausage, cut in ½-inch chunks
2 tablespoons chili sauce or salsa
1 can tomato stewed
2 large carrots
Directions
In a Dutch oven combine lentils, 5 cups water, and seasonings. Bring to boiling; reduce heat and simmer, covered, for 35 minutes I skillet cook sausage and onions till meat is slightly browned, add to stew with remaining ingredients. Simmer, covered, 15 minutes.Makes 8 to 10 servings
Comments
Post a Comment