| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | California | Beans, Soups, Vegetables, Meats | 6 | Servings |
INGREDIENTS
| 3/4 | lb | Smoked sausage |
| 1/3 | c | Alad oil |
| 1/3 | c | Flour |
| 4 | Stalks celery; chopped fine | |
| 3 | cl | Garlic; minced |
| 2 | md | Onions; diced |
| 2 | lg | Carrots; chopped fine |
| 2 | qt | Chicken broth |
| 1 3/4 | c | Lentils |
| 1 | tb | Worcestershire |
| 1/4 | ts | Pepper |
| 1/4 | ts | 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
A Message from our Provider:
“God specializes in surprise endings”