CFD Publications

SAUSAGE LENTIL STEW

2 quarts water
2-1/4 cups (about 1 pound) lentils, picked over and rinsed
9 to 12 ounces summer sausage, sliced and quartered
1 teaspoon salt
2 tablespoons dried onion
1 can (14-1/2 ounces) diced tomatoes
1 can (6 ounces) tomato paste
4 beef bouillon cubes

Combine ingredients in a 4 quart Dutch oven or soup pot.  Bring to a boil.  Reduce heat; cover.  Simmer 1 hour.  Serves 6 to 8.

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Copyright © 2004 - 2008 Cheryl Driggs
Last modified: 07/08/2008