| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
California |
Beans, Meats, Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Smoked sausage |
| 1/3 |
c |
Alad oil |
| 1/3 |
c |
Flour |
| 4 |
|
Stalks celery, chopped fine |
| 3 |
|
Garlic, minced |
| 2 |
|
Onions, diced |
| 2 |
|
Carrots, chopped fine |
| 2 |
qt |
Chicken broth |
| 1 3/4 |
c |
Lentils |
| 1 |
T |
Worcestershire |
| 1/4 |
t |
Pepper |
| 1/4 |
t |
Cayenne |
INSTRUCTIONS
In a 5 to 7 quart pan, over medium heat, cook sausage, stirring, until
brow. Spoon from pan; reserve. Add oi to drippings in pan to make
1/3 cup fat. Add flour; stir until mixture is red brown, abouth 10
minutes. Add celery, garlic, onion and crrots; cook, stirring until
vegetables begint o soften, about 3 minutes. Add reserved sauseage,
chicken broth lentils, worcestershire, pepper and cayenne. Bring to
boiling over high ehat; redue to simmer, cover and cook until lentils
ar soft when pressed, about 40 minutes. Found by Fran McGee Source:
Sunset Magazine; March 1987 Mrs. Anne Dobrinen, Fresno California Mrs.
Dobrinen, Fresno Calif From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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