Lentil Kielbasa And Garlic Stew Food

LENTIL-VEGETABLE-KIELBASA SLOW COOKER STEW

Steps:

• Combine water, tomatoes with juice, tomato paste, red wine, basil, thyme, bay leaf, crush red peeper in slow cooker.
• Stir to blend.
• Add lentils, onion, carrots, celery, potatoes, garlic, greens and kielbasa.
• Cover.
• Cook on low 10-12 hours or on high 4-5 hours.
• Remove bay leaf, and serve with chopped basil, parsley, hot sauce or sour cream garnish (or any combination of these).
• NOTE: I prefer to add the canned greens and kielbasa in the last hour of cooking, but if you don't have time for that, just throw everything together in the slow cooker and forget about it until dinnertime!

LENTIL SOUP WITH POLISH KIELBASA

Steps:

• Sort and rinse lentils.
• In a saucepan, heat oil.
• Stir in sausage, onion and celery until tender.
• Then add garlic.
• Add lentils and remaining ingredients.
• Bring to a boil.
• Reduce heat, cover and simmer until lentils are tender and soup gets thick.
• Serves 4.

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

LENTILS AND KIELBASA

Steps:

• Rinse and drain lentils, but do not soak. In a slow cooker, stir together the lentils, onion, garlic, thyme, broth, water, carrot, sausage, and celery. Cover, and cook on High for 3 hours, or Low for 6 to 7 hours.
• Add the tomatoes when there is 1 hour remaining.
• Stir well before serving. Top each serving with 1 tbsp Parmigiano.