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    Lentil Stew

    Lentil Stew

    1 lb. brown lentils, dried

    1 lb. bulk sausage opt. (leave out for vegetarian)

    1-onion chopped

    1-green pepper-fresh or frozen diced

    15 oz. canned, fresh, or frozen- diced tomatoes

    1 Tbls. Worcestershire sauce

    1 tsp. turmeric powder

    1 tsp chilli powder

    4 c. chicken or vegetable broth

    1 tsp. dried oregano

    1 c. chopped cabbage

    Brown sausage. Remove from heat. Use a paper towel to remove all grease. Add remaining ingredients, stir, and bring to a boil. Reduce heat and simmer 45 minutes until lentils are soft. Serve with corn bread. May cut recipe in half as it makes a lot. It makes about 8 servings as a meal.

    May top with sour cream, shredded cheese, or pimento cheese.

    May add diced carrots or celery before cooking.

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    Staff Writer
    Staff Writer

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    Business Hours
    Monday – Friday: 8 a.m. – 5 p.m.
    Saturday: 8 a.m. – 4 p.m.
    Sunday: Closed

       

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