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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 stalk(s) celery sliced |
4 stick(s) leek sliced |
4 piece(s) carrots sliced |
1 piece(s) onion diced |
2-4 clove(s) garlic diced |
2 smoked, thin sausages (optional) diced |
28 ounce(s) canned lentils rinsed |
1 teaspoon(s) dried thyme |
2 teaspoon(s) dried basil |
3 teaspoon(s) dried parsley |
1 tablespoon(s) english or dijon mustard |
2 cup(s) broth (vegetable or beef) |
Directions:
1. In a Dutch oven fry 1 through 6 in 2-3 tablespoons olive oil 5 to 8 mins; add broth, bring to boil, simmer 5 mins; add lentils, mustard, thyme, basil, parsley; simmer another 5 mins or longer until stew reaches desired consistency.
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