Lentil Kielbasa Stew
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
bacon
chopped |
|
| 3 | medium |
onions
chopped |
|
| 1 ½ | quarts |
beef stock
boullion, prefer veal stock if possible |
*
|
| 2 | cups |
lentils
dried |
|
| 1 | cup |
carrots
chopped |
|
| 1 |
bay leaves
|
*
|
|
| 1 | pinch |
thyme
|
*
|
| 2 | pound |
polish kielbasa sausage
thinly, divided |
*
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
bacon
chopped |
|
| 3 | medium |
onions
chopped |
|
| 1.5 | quarts |
beef stock
boullion, prefer veal stock if possible |
*
|
| 473 | ml |
lentils
dried |
|
| 237 | ml |
carrots
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 1 | pinch |
thyme
|
*
|
| 907.2 | g |
polish kielbasa sausage
thinly, divided |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Fry bacon and onion in skillet.
Discard drippings (or store in drippings jar).
Place all ingredients except for ½ pound of the kielbasa into a large stockpot.
Bring to a boil and simmer for about 1 hour.
Add remaining keilbasa and cook 10 minutes more.
Season to taste.
