Monday, March 18, 2013

lentil, kielbasa and fennel stew

lentil stew
husband and i didn't do much in the way of celebrating the ever joyful st. patty's day this weekend. paintbrushes and caulk guns took the place of the usual pints of guiness and reubens. you won't hear us complain though. we were thrilled to get our hands dirty while beginning the remodel. it is amazing what a couple of coats of paint can do to make a home feel more like home....like your home. we are looking forward to sharing our home ownership DIY filled journey with y'all.

we did however, enjoy a little hearty nosh to replenish our energy. lentils take the place of potatoes, swap turkey kielbasa for the corned beef, add a little fennel and we had ourselves a little "irish" stew feast. this dish tastes much better than it looks... i guarantee it.


>> lentil, kielbasa and fennel stew <<

ingredients
olive oil
8-12 oz. turkey kielbasa, cut into circles
3/4 white onion, chopped
3 medium carrots, chopped into half moons
2 stalks of celery, chopped
2 small fennel bulbs, sliced
3 cloves of garlic
5 cups of chicken broth
1 1/4 cup green lentils, picked over and rinsed
1 Tbsp herbs de provence
1 can diced tomatoes
salt, pepper and cayenne to taste

instructions

heat 1 teaspoon olive oil on medium-high heat in a large sauce pan and saute until browned, about 4 minutes. remove from pan and set aside. in same pan, heat two teaspoons of oil on medium heat. add carrots, celery, onion and fennel. saute vegetables 15 minutes until soft and golden. add the herbs de provence and a sprinkle of cayenne pepper and saute for 2 more minutes. 

to the pot, add broth, tomatoes, lentils and bring to a boil. reduce heat to low and simmer uncovered for 40 minutes or until lentils are tender. if the stew seems thick, you may add more broth to thin it out. salt and pepper to taste. once lentils have become tender, stir in kielbasa and heat through. serve in bowls with a side of crusty bread.
serves 4-6

many thanks to branny for her recipe inspiration








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