Recipe - Lentil Sausage Stew

1 lg Onion; chopped
1 Clove garlic; minced
2 tablespoon Vegetable oil
Three fourths cup Lentils
4 cup Chicken stock
14 One half ounce Tomatoes; canned, chopped,
with liquid
1 tablespoon Light brown sugar
1 Bay leaf
One fourth teaspoon Crushed red pepper
3 md Celery stalks; minced
1 md Red bell pepper; cored and
minced
14 ounce Healthy Choice Polska
Kielbasa, cut One fourth inch
thick
Salt and pepper; to taste
3 tablespoon Balsamic vinegar

Heat the oil in the pressure cooker. Add the onion and garlic and cook over
medium heat until softened, about 5 minutes.

Add the lentils, stock or broth, tomatoes and their liquid, brown sugar,
bay leaf, and red pepper flakes. Cover pressure cooker and bring up to full
pressure (15 pounds). Reduce heat to stabilize pressure and cook for
10 inutes.

Release pressure. Add the vegetables, sausage, and salt and pepper to
taste. Cover pressure cooker and bring up to full pressure (15 pounds).
Reduce heat to stabilize pressure and cook for 5 minutes. Release the
pressure. Add vinegar to taste.

The stew can be made in advance and refrigerated for up to 4 days or
frozen. This is one of those great stews that tastes even better after a
day in the refrigerator.

Nutritional Information per serving: calories 262 (26% from fat), protein
21.7 g, fat 7.7 g (mono 3.2 g, poly 2.5 g, sat 1.4 g), carb 9 g, fiber 9 g,
chol 29 mg, iron 3.3 mg, sodium 1299 mg, calcium 61 mg.
NOTES : This pressure cooker recipe was submitted by Cathy Lielausis. Her
husband calls it "BeanieWeenieStew." It is terrific served with buttered
warmed French bread for soaking up every last luscious drop.
Recipe by: Adapted from "The New Pressure Cooker Cookbook"

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Cathy L.
Lielausis" cathylielausis@mindspring.com on Sep 05, 1997