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Keilbasa Stew
Nb persons: 0
Yield: 4 Servings
Preparation time:
Total time:
Source:
| -JEAN RHYNER | |
| 1/2 cup | Lentils, OR |
| 2 can | Garbanzo beans, 16 oz. ea |
| 1/2 lbs | Polish sausage, sliced |
| 1 cup | Onion, minced |
| 1/2 cup | Carrots, sliced |
| 1 can | Tomato sauce, 16 oz. |
| 2 cup | Water |
| 1 pinch | Basil and leaf marjoram |
| 1 | Bay leaf |
| 1/2 tsp | Salt |
| 1 pkg | Rye Bread |
| 1 bag | salad |
Completely soften beans by covering beans if dried with 3 times their
volume of unsalted water and bring to a boil. Boil for 10 minutes reduce
heat and simmer 1-1/2 hours. Discard water. In skillet brown sausage and
drain well. Combine softened lentils and sausage in Crockpot. Add remaining
ingredients and stir to mix. Cover and cook on LOW for 10 to 12 hours (or
on HIGH for 4 to 5 hours). Taste for seasoning. Serve with rye bread and
salad of greens. I have used canned lentils or chick peas for this recipe.
Rinse well. Also, you can use the Italian seasoned tomato sauce and omit
the fresh herbs if they are not available.
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