Lentil Stew

I'm going to come clean right off the bat, and let you know this is the first time I'd ever made this recipe. I'd heard about it. It's practically legendary in my husband's family. But in 20 years, I had somehow never tried it, or made it. And I was totally missing out! You'll need: 1# Dry Lentils1 tsp Salt 1/8 tsp EACH: garlic salt, dry mustard, cinnamon, cloves, ginger, nutmeg and thyme 8oz Polish or German sausage, chunked 2 Medium Onions, wedged or chopped 2 Cups Tomato Sauce 3 Tbs Molasses 2 Tbs Barbeque Sauce of your choice I started with lentils harvested from our farm this year. Tip #1. And even though it felt like completing a circle to use the lentils I'd just helped harvest a few months earlier, I don't recommend that you do the same. Or don't do it the way I did it. If you get lentils direct from the farm,... make sure they've been run through a cleaner to separate out the chaff, rocks, & bad seeds. Or you can just purchase them in the store, bagged & ready to go. (Although I would still recommend rinsing them.) It took me literally hours to get the lentils ready. I sifted them with my kitchen flour sifter to get out the chaff, rocks & weed seed. Then I put them in the colander to rinse them. Then I put them in a bowl of water to let the remaining offenders float to the top where I skimmed them off. Then drained & repeated the process.
This is one of those 'do as I say, not as I do' instances. Really. Once you have your lentils cleaned & ready to use, dump them in a pot-- a big one, this makes a big batch-- with the water and spices, & let it boil.
 Once the pot comes to a boil, turn it down, & let it simmer until the lentils are soft. It will probably take around 45 minutes to an hour, so give yourself plenty of time before you intend to serve your meal. Just a heads up,... it's going to smell, well,.. funky. I remember thinking as I was adding all the spices that it was a strange mix of flavors. Don't let it scare you though-- the end result is really yummy & unique! While you're waiting for the lentils, fry up your sausage & onions.
 I actually used brats that we had made from the deer the Prairie Boy shot this year. They were seasoned really well and were the perfect compliment to the spices the recipe called for. Any sausage you like will work though. In a separate bowl, mix up the tomato sauce, molasses and barbeque sauce. Again, the type of bbq sauce doesn't matter. Just use your favorite. Somehow the flavors all seem to blend together regardless of what you use.
 While we're waiting for the lentils to be done, & for the sake of keeping things real.... here's what my kitchen counter actually looks like when I'm cooking.
 A little different than the pretty pictures you usually get to see! And yes, that's a store bought chocolate cake on the right. Don't judge me. Sometimes a girl's gotta do what a girl's gotta do! Okay, so now that the lentils are soft, dump in your sausage, onions & sauce mix. Let it simmer another 30 minutes, & serve it up with some crusty rolls or french bread and a nice glass of Merlot! Unless you're serving a crew, you'll have plenty of leftovers. This recipe freezes beautifully, so you'll have a ready made supper for another night.
 If you like this recipe, be sure and share it with a friend! Email or Print a Copy Here And remember to sign up for our Newsletter and get all the Farver Farms recipes & more delivered right to your in-box! I’ll see you soon on the Farm! -S.