|
2 Tbs olive oil
1 lb andouille sausage, cut into bite size pieces (if unavailable substitute Italian sausage)
1 medium onion chopped
2 cloves of garlic, minced
1 green bell pepper, seeded & diced
1 red bell pepper, seeded & diced
2 carrots, diced
1 cup Gourmet Lentil Blend
4 cups water or chicken stock
Salt & pepper, to taste
|
In bottom of 3-quart pot, sautÈ sausage, onions and garlic in olive oil until onions are slightly translucent. Add peppers and carrots, sautÈ for 5 minutes more. Add lentils and liquid. Bring to
boil; reduce heat to simmer and add salt & pepper to taste. Cook covered for 25-30 minutes, until lentils are tender. Add additional liquid as needed if stew becomes too thick. Serve with crusty
sourdough or French bread.
|