Recipe by Auntie Mags
A wonderfully rich and savoury lentil stew, perfect for a cold winter's day...
Top Review by echo echo
I used beef bouillon in place of the chicken stock and added some leftover carrots and mushrooms I had on hand. I also served over jasmine rice rather than toast. The dish smelled and tasted delicious, with the mixture of spices elevating the flavor quotient nicely.
- 6 cups chicken stock
- 2 cups dried red lentils
- 2 1⁄2 cups cooked sausage or 2 1⁄2 cups kielbasa
- 1 cup dry red wine
- 1 (15 ounce) can diced tomatoes with juice
- 1 (12 ounce) can corn
- 2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1 teaspoon cumin
- 1 1⁄2 tablespoons garlic, minced
- 1 1⁄2 tablespoons ginger, minced
- 2 teaspoons dried thyme