This is probably one of the last times I'll ever post before I'm a married woman. If I stick on the demam isu I've been on, it really could be the last time I post before I'm married. I haven't had time to even browse through Pinterest in all this wedding planning chaos, much less sit down to write a post. In fact, this stew you're looking at is the only thing I have photographed since I got back from Germany in the end of May. The reason I know that is because my pastor made me this awesome new wooden board thingy to use for my photos which he gave me right when I got back, and this is the first time I used it.
Anyway, about these lentils. A lady at my church made them for our Lent soup supper months ago, and I couldn't get them out of my head. Finally I asked her for the recipe and immediately made it as soon as she gave it to me. I made a few modifications, like adding this sausage I got at Sam's Club. They come in some other flavors too I think which I'm sure are also awesome. But, if you feel like missing out, you can just be a vegetarian and not add the sausage and still have a hearty, proteinous meal. Whatever you do though, don't leave out the swiss cheese. I'm serious.
Lentil Stew with Roasted Garlic Chicken Sausage
1/4 cup olive oil
Half of a package (1 1/2 pounds) of Mozzarella and Roasted Garlic Chicken Sausage from Sam's Club
2 large yellow onions, chopped
1 large carrot, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
3 cups vegetable or chicken stock
1 cup rinsed Brown Lentils
1/4 cup chopped fresh parsley
1 pound can diced tomatoes
1/4 cup cream sherry
2/3 cup grated swiss cheese
Slice the sausages into bite sized pieces. Saute the onion and carrot in the oil for about 5 minutes or until tender. Add the sausage and cook until it begins to brown. Add the thyme and marjoram.
Add the stock, lentils, salt, parsley, and tomatoes and continue cooking for about 45 minutes or until the lentils are tender.
Before serving, add the sherry. Serve with swiss cheese.