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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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
Ingredients:
3/4 Pound(s) Smoked sausage
1/3 Cup(s) Alad oil
1/3 Cup(s) Onions; finely diced
4 Stalks celery; chopped fine
3 Centiliter(s) Garlic; minced
2 medium Onions; diced
2 large Carrots; chopped fine
2 Quart(s) Green lentils, washed
1 3/4 Cup(s) Lentils
1 Tablespoon(s) Worcestershire
1/4 Teaspoon(s) Pepper
1/4 Teaspoon(s) Cayenne |
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