Recipe #71: Lentils & Sausage

Makes 6 servings.

1 tbsp extra virgin olive oil
1 large onion, chopped
4 stalks celery. sliced
6 oz kielbasa sausage, coarsely chopped
4 cups (approx) water
4 cups chicken stock
2 cups dried green lentils
1 strip orange rind
1 tsp crumbled dried marjoram
1 tsp crumbled dried savory
3 carrots
2 potatoes, diced
Salt and pepper
Chopped fresh parsley

In large nonstick saucepan, heat oil over medium-low heat; cook onion for 5 minutes or until softened, stirring occasionally.

Add celery and sausage; cook, stirring, for 8 minutes.

Add water, stock, lentils, rind, marjoram and savory; bring to boil, reduce heat, cover partially and simmer for 15 minutes.

Add carrots and potatoes; simmer, partially covered, stirring occasionally, until lentils are tender, about 25 minutes. Discard rind.

Add more water for thinner consistency, if desired. Season with salt and pepper to taste.

Garnish with parsley.