Lentil Stew — under construction

Ingredients

Dry lentils — 16 ounces

Water — 6 cups

Vegetable broth — 2 cups (see option #3)

Carrots — 2, cut into coins

Celery — 2 stalks, chopped

Tofurky-brand kielbasa sausage — 2 to 3 links, cut into coins (see options #1 and #2)

Season salt — 2 teaspoons

Pepper — 1/2 teaspoon

Liquid smoke — 3 to 4 shakes

Tabasco sauce — 2 to 6 shakes


Instructions

1. Rinse the lentils and put them with the 8 cups of water in a stew pot, bring to a boil and turn down heat just a touch so you keep it at a strong boil for 20 to 25 minutes. (See Comments below.)

2. Meanwhile, cut up the carrots, celery and mushrooms. After the lentils have cooked long enough that the beans are softened, add all the rest of the ingredients. Keep at a high simmer for about 20 more minutes, until the carrots are soft. Eat with some good, thick bread.


Options

1. Instead of the Tofurky kielbasa, you can use 12 ounces of sliced mushrooms. 


2. Tofurky has two good kinds of kielbasa sausage (avoid the beer brat): original kielbasa and sun-dried tomato. Either is excellent.


3. For broth, you can also just use a bouilloun cube or some powder in two cups of water. Or you can just use 8 cups 


Comments

This was one of the most-eaten meals I had growing up, except with real sausage. This tastes every bit as good as my mom’s, only without the oily grease from real sausage.