Lentil Stew

Ingredients

• 1 cup dry lentils
• 1 cup sliced leeks or chopped onion
• 2 cloves garlic, minced
• 1 tablespoon cooking oil
• 4 cups beef broth (see recipe, page 372, or tip, page 373)
• 1 7 1/2-ounce can tomatoes, cut up
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon dried thyme or oregano, crushed
• 1/4 teaspoon pepper
• 1/8 teaspoon ground cumin
• 1 bay leaf
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 pound fully cooked smoked sausage links, sliced

Instructions

1. Rinse lentils; set aside. In a large saucepan cook leek or onion and garlic in hot oil till tender but not brown. Stir in lentils; beef broth, undrained tomatoes, Worcestershire sauce, thyme or oregano, pepper, cumin, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
2. Add carrot and celery. Return to boiling; reduce heat. Simmer for 15 to 20 minutes more or till lentils and vegetables are tender. Stir in sausage; heat through. Discard bay leaf. If desired, garnish each serving with snipped parsley.