Lentil and Pasta Stew

Name: Lentil and Pasta Stew
Prep time: 8 h 25 min
Cook time: 8 h 25 min
Total time: 8 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 1 liters beef broth; 3 Tbsps butter; 240 grams canned diced tomatoes; 96 grams sliced fresh carrots; 1 rib celery rib, sliced; 168 grams uncooked ditalini or other small pasta; 192 grams dried lentils, rinsed; 1 teaspoon coarsely ground pepper; 3 Tbsps olive oil; 1 small onion, finely chopped; 227 grams Johnsonville® Polish Kielbasa Sausage or Polish sausage, chopped; 210 milliliters cubed peeled potatoes; 8 servings Shredded Romano cheese; 0 teaspoons salt

The recipe Lentil and Past It can be enjoyed any time, but it is especially good for Autumn. A mixture of onion, potatoes, coarsely ground pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a main course. If you like this recipe, take a look at these similar recipes: Slow-Cooker Lentil and Pasta Stew, Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew, and Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew.

Instructions

Brown kielbasa in oil and butter in a large skillet.

Ingredients you will need

Kielbasa

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add the potatoes, carrots, celery and onion. Cook and stir for 3 minutes over medium heat.

Ingredients you will need

Potato

Carrot

Celery

Onion

Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, lentils, tomatoes, bay leaf, pepper and salt.

Ingredients you will need

Bay Leaves

Tomato

Lentils

Pepper

Broth

Salt

Equipment you will use

Slow Cooker

Cover and cook on low for 8-10 hours or until lentils are tender. Cook pasta according to package directions; drain. Stir pasta into slow cooker. Discard bay leaf.

Ingredients you will need

Bay Leaves

Lentils

Pasta

Equipment you will use

Slow Cooker

Sprinkle servings with cheese.

Ingredients you will need

Cheese

Equipment

Frying Pan

Slow Cooker

Ingredients

Servings:

bay leaf 1liters

beef broth 3Tbsps

butter 240grams

canned diced tomatoes 96grams

sliced fresh carrots 1rib

celery rib, sliced 168grams

uncooked ditalini or other small pasta 192grams

dried lentils, rinsed 1teaspoon

coarsely ground pepper 3Tbsps

olive oil 1small

onion, finely chopped 227grams

Johnsonville® Polish Kielbasa Sausage or Polish sausage, chopped 210milliliters

cubed peeled potatoes 8servings

Shredded Romano cheese 0teaspoons

salt

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Cabernet Sauvignon, Chablis, and Malbec are my top picks for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. One wine you could try is Faire La Fete Cremant de Limoux. It has 4.7 out of 5 stars and a bottle costs about 17 dollars.

Faire La Fete Cremant de Limoux

Light golden in color with vibrant aromas and flavors of baked apple, white cherry and lemon meringue. From gourmet caviar and oysters to popcorn, Faire la Fête is a versatile wine that pairs well with a range of dishes and cuisines. Try with an Asian pear salad, spicy tuna rolls, or pork chops and applesauce.Blend: 70% Chardonnay, 20% Chenin Blanc, 10% Pinot Noir