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"From Sandi's Recipe File"

Recipe Source: 1987 Best-Recipes Yearbook from Better Homes and Gardens Stew & Chili Recipe File Serving Size: Makes 8 servings.

Lentil-Bratwurst Stew Amount Ingredient 4 cups water 3 cups tomato juice 1 1/2 cups dry lentils, rinsed and drained 1 cup beer 1 medium carrot, chopped 1/2 cup chopped onion 1 bay leaf 1 teaspoon dried thyme, crushed 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon garlic powder 1/4 teaspoon pepper 12 ounces smoked bratwurst, sliced 2 medium sweet potatoes, cut into 1/2 inch cubes (2 cups)

Preparation Instructions:

In a 4 quart Dutch oven combine water, tomato juice, lentils, beer, carrot, onion, bay leaf, thyme, rosemary, garlic powder and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in bratwurst and sweet potatoes. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove bay leaf.
Place half of the mixture (about 6 cups) in a 1 1/2 or 2 quart freezer container. Cool. Seal, label, and freeze. To serve remaining mixture immediately, simmer for 10 to 15 minutes more or till lentils and sweet potatoes are tender. Makes 8 servings total.
Range-top reheating: Transfer frozen mixture from the freezer container to a 3 quart saucepan. Add 1/4 cup water. Cover and cook over medium-low heat for 50 to 60 minutes or till heated through, stirring occasionally to break up chunks. Makes 4 servings.
Microwave reheating: Transfer the frozen mixture from the freezer container to a 2 quart microwave-safe casserole. Cover and cook on 100% power (high) for 13 to 15 minutes or till thawed, stirring twice to break up chunks. Cook for 6 to 8 minutes more or till heated through. Makes 4 servings.

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