Recipe for a Cold and Dreary Day

Although the cold front that I was expecting after the thunderstorms never materialized (the thunderstorms or the cold front), I went ahead and made a hearty lentil/kielbasa concoction that I’ll freeze and have it ready should we be in need of some comfort food in the event the temperatures plunge into the 50s.It is easy, quick, inexpensive, and tastes good (well, at least I think so).

Ingredients:

16 oz. pkg of lentils

16. oz. (or more) kielbasa

1 onion, chopped

1 cup flour

4 Tbs. butter

4 cups of chicken broth OR 4 cubes chicken broth dissolved in 4 cups of water

Enough water to make 6 cups (additional 2 cups of water if using liquid chicken broth)

1 cup red wine

1 1/2 tsp. salt

2 tsp. thyme

1 tsp. oregano

Sweet basil to taste if desired

Pepper to taste

Bring lentils, sausage (cut into bite-sized pieces, depending on the size of your bite), and liquid to make 6 cups to a boil, turn heat to low and simmer until soft and liquid is mostly absorbed, about 30 minutes. While the lentils are cooking, melt 4 Tbs. of butter in a skillet (cast iron is my favorite), and saute 1 chopped onion until tender, adding salt and spices. Stir in 1 cup of flour, then add 1 cup of wine and water (1 to 2 cups) until sauce is smooth and thick.

Mix the sauce into the lentils and sausage, put into large casserole dish or oven-proof pan of your choice and bake for @ 40 to 50 minutes at 375 degrees. My oven-proof dish of choice is either my cast iron chicken fryer or a dutch oven that has been sprayed with a nonstick cooking spray.

The result will be a very hearty soup or stew that you can eat with a fork. I like it with fresh baked cornbread.

Warning: This makes a LOT. Be prepared to freeze the extra unless you have a large hungry family.