"Oooh, you should definitely blog this." - Steve
"This doesn't taste like diet food at all." - Steve
"Mmmmm... well, I like sausage... mmmmm, that's good." - Sammy
Lentil Stew1 can 99% fat free chicken broth
1 can (see above) water
1 cup uncooked lentils
1 tube reduced fat Jimmy Dean sausage
1 sm yellow onion, chopped
1lb white mushrooms, stems removed, sliced
2 carrots, grated
1.5 TBS butter, divided
2 TBS flour
Pour broth and water into large saucepan, add lentils and bring to a boil. Reduce heat and simmer with lid vented for 30 minutes. Check to be sure they are tender before adding other ingredients.
While lentils are cooking, brown sausage, breaking up into small chunks. When fully cooked, spoon into a bowl and set aside. Add .5 TBS butter to pan (with any leftover brown bits from the sausage that might be stuck there), add onions and sautee over medium heat until soft, brown and sweet. Spoon onions into a bowl and set aside.
In same pan, add another .5 TBS butter and sliced mushrooms. Grind salt & pepper liberally over mushrooms, sautee until done. Add mushrooms, sausage and onion to saucepan with (now done) lentils. Stir well and leave on low heat.
Add final .5 TBS butter to pan with 2 TBS flour to make a roux. Slowly wisk in liquid from lentil pot, simmering over medium high heat to make a gravy. Add as much of the lentil liquid as you like, 1 cup or so. When it makes a nice gravy, return to the lentil pot and stir well.
Serve in wide bowls with grated carrot garnish.
(Note: for those of you who care about such things, this recipe has approximately 1600 calories total, half of which is from the sausage. I estimate that my portion and Steve's were about 600 each, and Sam's was 400 - although he didn't finish it. Athena had pears and toast.)