SAUSAGE AND LENTIL STEW
Steps:
- Crumble the sausage into a stockpot and cook over medium high heat until crispy and medium brown. Add the vegetables, increase the heat to high and cook until the vegetables begin to color and the celery and onions soften. Deglaze the pan with wine if desired. Add the lentils, salt and stock, and bring to a simmer. Simmer over low heat until the lentils are done. If more liquid is necessary, add stock or water. The finished stew should be thick, not soupy. Before serving, finely mince the garlic (it should be almost a paste). Add about 1 clove of minced garlic to each bowl of stew, stir through and serve immediately.
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