{"id":110390,"date":"2021-02-11T13:00:50","date_gmt":"2021-02-11T18:00:50","guid":{"rendered":"https:\/\/valorguardians.com\/blog\/?p=110390"},"modified":"2021-02-11T09:16:19","modified_gmt":"2021-02-11T14:16:19","slug":"thursdays-are-for-cooking-115","status":"publish","type":"post","link":"https:\/\/www.azuse.cloud\/?p=110390","title":{"rendered":"Thursdays Are For Cooking"},"content":{"rendered":"

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I am herewith posting Sea Dragon’s Lentil Stew recipe, which he loaned to us last week. I like good, hearty food in the winter, and this fills the bill. The cost of materials for the stew is modest, and in this sluggish economy. anything that stretches the dollar is welcome.<\/p>\n

It is huge in flavor, very filling and hearty, and the perfect thing to serve on a cold winter day. If your kids don’t like this, they are space aliens. I strongly recommend it for a good meal, and add some cornbread or biscuits, plus finger food like carrots and celery on the side, as well. And for afters, pie with ice cream and hot drinks.<\/p>\n

SEA DRAGON\u2019S LENTIL STEW WITH SAUSAGE<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

1 lb dried lentils, picked over and rinsed
\n1 lb kielbasa, sliced quartered lengthwise then into 1\/4 inch chunks
\n1 Tbs olive oil
\n1 medium onion, chopped (about 1 cup)
\n3 celery ribs, chopped
\n2 carrots, chopped
\n4 garlic cloves, minced
\n1\/4 cup red wine
\n1 tsp dried oregano
\n2 tsp dried thyme
\n2 bay leaves
\n6 cups chicken stock
\n14 oz can diced tomatoes
\n10 oz package frozen chopped spinach (optional)
\n1 Tbs balsamic vinegar (optional)
\nsalt & pepper to taste<\/p>\n

Directions:<\/strong><\/p>\n