This recipe was adapted from Campbell's Kitchens. It serves 8.
ITALIAN SAUSAGE AND LENTIL STEW
1/2 cup dry lentils Several tablespoons vegetable oil 1 pound sweet (mild) bulk Italian turkey sausage 1 large onion, chopped 2 large carrots, sliced 2 cloves garlic, minced 2 cans (14-oz. each) vegetable or chicken broth 2 cups cut-up red potatoes 1 bay leaf 2 teaspoons dried oregano leaves, crushed (or 2T fresh) 2 cups coarsely chopped broccoli
SOAK LENTILS IN WATER OVERNIGHT.
In Dutch oven, brown sausage in vegetable oil. Add onion, carrots, and garlic; cook until tender. Add broth, potatoes, drained lentils, bay leaf, and oregano. Heat to a boil. Cover and cook over low heat 40 minutes or until lentils are done. Stir in broccoli and cook at least 5 minutes. Remove bay leaf.