• 2 cups dry lentils, rinsed

  • 2 14 oz. cans beef broth

  • 2 bay leaves

  • 1 lb. bulk sweet Italian sausage

  • 2 cups chopped onion

  • 4-6 cloves garlic, minced

  • 2 14.5 oz. cans Italian style stewed tomatoes

Combine lentils, broth, and bay leaves in a medium saucepan or Dutch oven; bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until lentils are tender. Meanwhile, in a large skillet or another Dutch oven, over medium-high heat, cook sausage until brown, breaking into small pieces as it cooks. Add onion and garlic and cook 5 minutes more, or until onions are just tender. Drain, if needed. Combine lentil mixture, meat and onion mixture, and tomatoes. Add water if the stew seems too thick. Heat stew to boiling, reduce heat and simmer about 15 minutes. Remove bay leaves before serving. Serves 4. Serve with salad and crusty bread for a complete meal.