Lentil Stew

Want something hot, nourishing, tasty and rib-sticking that doesn't cost a lot? Lemme introduce you to Kare-cat's lentil stew. It's not a prescription recipe, so the amounts here described are only approximate. Mess around with it and make it your very very own!

LENTIL STEW
1 cup lentils, sorted and washed
beef or chicken stock (or bouillon and water), enough to cover
1-2 carrots, cut into rounds
1-2 celery stalks, sliced
1 onion, diced or minced
2 potatoes, diced (peel if russets, leave skins on if red or gold potatoes)
½ green pepper, diced
1 ring kielbasa or other garlicky sausage, cut into rounds
1 can tomatoes (small or large, depending on how much you like tomatoes)
garlic powder
allspice
ketchup

Cook the lentils in the stock until they're nearly done. Top up the stock if necessary. Add the carrots, celery, onion and potatoes and let them cook a while. Do what comes naturally with the garlic powder and allspice. Near the end of cooking time, add pepper, kielbasa and tomatoes and cook until all is heated through. Taste to check for seasoning. If it seems to need a little oomph, give it a squirt of ketchup. Serve with a smile and good crusty bread. Serves at least six people.

BONUS: Can be made vegan by using good quality vegetable stock and leaving out the kielbasa -- very yummy. (Can be made even better by leaving out the celery -- yech, celery.)

For a long time I disliked this dish because I associated it with being poor; Mom often made a version of this when there was nothing else to eat. But I'm coming to appreciate it again!

Contributor: Karin Buck