SAUSAGE and LENTIL STEW

This is a perfect 'come-in-from-the-cold' meal. Hearty and spicy-be sure to serve with big hunks of French bread.
I make this a minimum of 3 times every Winter.

 SAUSAGE & LENTIL STEW

1 Lb. dry lentils

1 small bay leaf

1 Tsp. salt

1/8 Tsp.each: garlic salt, dry mustard, ground cinnamon, ground <br>cloves, ground ginger, ground nutmeg, dried thyme (crushed).

8 ounces Polish or German sausage, cut into 1/2 inch chunks.
 (I confess, I put in more than 8 ounces of sausage ;-)

2 medium onions, cut in wedges

2 Cups tomato juice

1 15 Ounce can (2 Cups) tomato sauce

3 Tbl. molasses

2 Tbl. bottled barbecue sauce

In a Dutch oven, combine lentils, 5 cups water, and seasonings. Bring to boiling; reduce heat and simmer, covered for 35 minutes.

In skillet cook sausage and onion until the meat is lightly browned.....
Add to lentils with remaining ingredients.

Simmer, covered, 15 minutes or until lentils are soft to taste.
(I like the lentils almost mushy, some people like them firmer. If you let them cook beyond firm I find they add a real thickness to the stew-which I like.)

Serve hot and steamy, and don't forget the bread-to soak up all the
juices in the bottom of the bowl. 

Sue Goryan
2009