Lentil And Pasta Stew

• 1/2 pound smoked kielbasa or Polish sausage, chopped
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 cup cubed peeled potatoes
• 3/4 cup sliced fresh carrots
• 1 celery rib, sliced
• 1 small onion, finely chopped
• 5 cups beef broth
• 1 cup dried lentils, rinsed
• 1 cup canned diced tomatoes
• 1 bay leaf
• 1 teaspoon coarsely ground pepper
• 1/4 teaspoon salt
• 1 cup uncooked ditalini or other small pasta
• Shredded Romano cheese

1. Brown kielbasa in oil and butter in a large skillet. Add the potatoes, carrots, celery and onion. Cook and stir for 3 minutes over medium heat. Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, lentils, tomatoes, bay leaf, pepper and salt.
2. Cover and cook on low for 8-10 hours or until lentils are tender. Cook pasta according to package directions; drain. Stir pasta into slow cooker. Discard bay leaf. Sprinkle servings with cheese.

kielbasa, olive oil, butter, potatoes, carrots, celery, onion, beef broth, dried lentils, tomatoes, bay leaf, ground pepper, salt, pasta, romano cheese

Taken from www.tasteofhome.com/recipes/lentil-and-pasta-stew/ (may not work)