French-Lentil and Sausage Stew

French-Lentil and Sausage Stew

serves 6 to 8
If making ahead, reheat over medium-low heat, stirring occasionally and thinning with a bit of water, if needed.

4 T extra-virgin olive oil
1 lb kielbasa, cut diagonally into 1/2-inch-thick slices
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
7 garlic cloves, chopped
3-1/2 C Le Puy lentils (about 2 lbs), rinsed and picked over
2 C homemade or low-sodium store-bought chicken stock
1 dried bay leaf
3 t finely chopped fresh rosemary
Coarse salt and freshly ground pepper

1. Heat 2 T oil in a large saucepan over medium-high heat until hot but not smoking. Brown sausage, about 6 minutes. Transfer to a bowl.
2. Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in the lentils, stock, 3-1/2 C water, bay leaf, 1 t rosemary, and remaining 2 T oil; season with salt. Bring stew to a boil. Reduce heat to medium-low, and simmer until lentils are just tender, about 50 minutes.
4. Return sausage to the pan; cook until heated through, about 5 minutes. Stir in remaining 2 t rosemary. Season stew with salt and pepper.

Recipe from page 110 of Martha Stewart. Don't have issue handy to make note.