Side Pannel
Lentil Sausage Stew
Lentil Sausage Stew
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beans, Main Dish
Ingredients List
- 1 lg Onion; chopped
- 1 Clove garlic; minced
- 2 tb Vegetable oil
- 3/4 c Lentils
- 4 c Chicken stock
- 14 1/2 oz Tomatoes; canned, chopped,
- -with liquid
- 1 tb Light brown sugar
- 1 Bay leaf
- 1/4 ts Crushed red pepper
- 3 md Celery stalks; diced
- 1 md Red bell pepper; cored and
- -diced
- 14 oz Healthy Choice Polska
- -Kielbasa, cut 1/4 inch
- -thick
- Salt and pepper; to taste
- 3 tb Balsamic vinegar
Directions
Heat the oil in the pressure cooker. Add the onion and garlic and cook over
medium heat until softened, about 5 minutes.
Add the lentils, stock or broth, tomatoes and their liquid, brown sugar,
bay leaf, and red pepper flakes. Cover pressure cooker and bring up to full
pressure (15 pounds). Reduce heat to stabilize pressure and cook for
10 inutes.
Release pressure. Add the vegetables, sausage, and salt and pepper to
taste. Cover pressure cooker and bring up to full pressure (15 pounds).
Reduce heat to stabilize pressure and cook for 5 minutes. Release the
pressure. Add vinegar to taste.
The stew can be made in advance and refrigerated for up to 4 days or
frozen. This is one of those great stews that tastes even better after a
day in the refrigerator.
Nutritional Information per serving: calories 262 (26% from fat), protein
21.7 g, fat 7.7 g (mono 3.2 g, poly 2.5 g, sat 1.4 g), carb 9 g, fiber 9 g,
chol 29 mg, iron 3.3 mg, sodium 1299 mg, calcium 61 mg.
NOTES : This pressure cooker recipe was submitted by Cathy Lielausis. Her
husband calls it "Beanie-WeenieStew." It is terrific served with buttered
warmed French bread for soaking up every last luscious drop.
medium heat until softened, about 5 minutes.
Add the lentils, stock or broth, tomatoes and their liquid, brown sugar,
bay leaf, and red pepper flakes. Cover pressure cooker and bring up to full
pressure (15 pounds). Reduce heat to stabilize pressure and cook for
10 inutes.
Release pressure. Add the vegetables, sausage, and salt and pepper to
taste. Cover pressure cooker and bring up to full pressure (15 pounds).
Reduce heat to stabilize pressure and cook for 5 minutes. Release the
pressure. Add vinegar to taste.
The stew can be made in advance and refrigerated for up to 4 days or
frozen. This is one of those great stews that tastes even better after a
day in the refrigerator.
Nutritional Information per serving: calories 262 (26% from fat), protein
21.7 g, fat 7.7 g (mono 3.2 g, poly 2.5 g, sat 1.4 g), carb 9 g, fiber 9 g,
chol 29 mg, iron 3.3 mg, sodium 1299 mg, calcium 61 mg.
NOTES : This pressure cooker recipe was submitted by Cathy Lielausis. Her
husband calls it "Beanie-WeenieStew." It is terrific served with buttered
warmed French bread for soaking up every last luscious drop.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
