Lentil Stew

Lentils are pretty amazing- lots of iron and protein, very low cost.

Lentils work well to extend taco or burrito filling, or even to mix into ground hamburger for hamburger patties. Generally, though, I cook them into a soup or stew with lots of grains and veggies. This is a very easy recipe that even my pickiest eater will gobble up consistently.

Lentil Stew
3/4-1 lb chemical-free sausage (Sunflower Market, if you live near one, regularly puts their chemical-free handmade chicken and pork sausage on sale for $1.99/ lb)
2T ev olive oil, if your sausage is very lean
1/2c chopped onion
1-5 cloves crushed or chopped garlic
2c lentils, washed and soaked for at least 20 minutes
1c rice or barley, washed and soaked with the lentils
stew veggies as desired- celery, carrots, shredded cabbage, etc.
3 qts water OR 2.5 qts water and 2c tomato sauce
1 4" piece kombu, optional
2-3t salt
1t tobasco-type hot sauce

Brown the sausage in the oil with the onions and garlic.

Drain and rinse rice and lentils.

Add water, kombu, hot sauce, salt, then add lentils and rice. Simmer for 1.5 hours, add vegetables.

(You may need to add more water during simmering.) Simmer. Serve when veggies are done to your liking. May add several handfuls of fresh spinach near the end of cooking time.

Mmmmm. Well, right now it would gag me, but usually, mmmmmm.


"Worries go down better with soup."
~Jewish Proverb