Sausage And Lentil Stew

• 1 package spicy Italian sausage (or other raw, spicy sausage)
• 1 lb. carrots, scraped and cut into chunks (about 1 in.)
• 1 bunch celery, cleaned and cut into chunks
• 3 onions, peeled and cut into chunks
• 1/4 c. white wine (optional)
• 1 bag lentils
• 1/2 teaspoon salt, pepper to taste
• 1 quart chicken or beef stock
• 1 head garlic

1. Crumble the sausage into a stockpot and cook over medium high heat until crispy and medium brown. Add the vegetables, increase the heat to high and cook until the vegetables begin to color and the celery and onions soften. Deglaze the pan with wine if desired.
2. Add the lentils, salt and stock, and bring to a simmer. Simmer over low heat until the lentils are done. If more liquid is necessary, add stock or water. The finished stew should be thick, not soupy. Before serving, finely mince the garlic (it should be almost a paste). Add about 1 clove of minced garlic to each bowl of stew, stir through and serve immediately.

italian sausage, carrots, celery, onions, white wine, lentils, salt, chicken, garlic

Taken from www.epicurious.com/recipes/member/views/sausage-and-lentil-stew-1215678 (may not work)