HEARTY LENTIL STEW

Steps:

• 1. In a heavy dutch oven, over medium heat, brown the meat, breaking it up with the spoon as it cooks.
• 2. While the meat is cooking, peel and chop the onion. Add the onion to the pot with the cooking meat.
• 3. Chop the celery. Add it to the pot. Continue cooking until the meat is cooked through and the vegetables are soft, about 10 minutes.
• 4. While the vegetables are cooking, add the garlic, oregano, bay leaf, pepper, and salt to taste.
• 5. Stir in the beef or chicken base or bouillon, then the broth. Add the lentils, stirring to combine.
• 6. Bring to a boil, cover, reduce heat, and simmer about 30 minutes, until lentils are firm-soft. If used, remove the bay leaf.
• 7. Stir in tomato paste. Add tomato-vegetable juice or more broth or water, if you like, to bring the stew to the consistency you like, or for soup. You could even stir in a can of diced tomatoes. Return to bubbling, then reduce heat and simmer 10-15 minutes to heat through and allow flavors to blend.
• 8. Serve with a nice green salad, and warm bread. My Crumb Muffins are quick and easy, and go great with this -- they'll bake while the stew is cooking!
• 9. NOTES: I like to use a plain or country-style sausage. Any meat works, including wild meats like venison, elk, buffalo... In a pinch you can use ground beef, or even ham. If your sausage is very lean, use 1-2 T. olive oil. If you need to stretch the meal for extra servings, this stew can be served over rice -- which is also a nice way to present leftovers. This recipe is easily doubled, for a crowd. It holds and reheats well.