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Keilbasa Stew

1/2 c Lentils; OR 2 cn Garbanzo beans (16 oz. ea)
1/2 lb Polish sausage; sliced
1 c Onion; minced
1/2 c Carrots; sliced
1 cn Tomato sauce (16 oz.)
2 c Water
1 pn Basil and leaf marjoram
1 Bay leaf


Completely soften beans by covering beans if dried with 3 times their volume of unsalted water and bring to a boil. Boil for 10 minutes reduce heat and simmer 1-1/2 hours. Discard water. In skillet brown sausage and drain well. Combine softened lentils and sausage in slow cooker. Add remaining ingredients and stir to mix. Cover and cook on LOW for 10 to 12 hours (or on HIGH for 4 to 5 hours). Taste for seasoning. Serve with rye bread and salad of greens.


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