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Lentil Stew

You can make a big batch of this hearty stew and enjoy it on a cold winter night, then freeze it in portions for future lunches. The recipe can also easily be halved.

8 oz green lentils
1 lg onion, cut in big slices
2 cloves garlic, minced
1/2 lb smoked sausage or kielbasa, sliced
2 bay leaves
3 to 5 carrots, sliced 1/2" thick
1 tsp oregano
Salt, to taste
1 can whole or stewed tomatoes
Swiss cheese, grated

Rinse lentils. Place lentils, onion, garlic, half of sausage, and bay leaves in 4-6 quart stock pot. Add water to cover plus 1 inch. Bring to boil, reduce to medium heat, and cook 1 hour.

Add carrots and oregano; cook another 45 minutes. Add rest of sausage and tomatoes; cook 15-20 minutes. Serve with garnish of Swiss cheese.

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