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Beer-Braised Kielbasa Lentil Stew with Onions and Bay Leaves
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Measuring cups

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound kielbasa sausage, sliced into rounds
  • 2 large onions, thinly sliced
  • 1 1/2 cups brown lentils, rinsed
  • 12 ounces beer
  • 3 cups chicken broth
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the kielbasa slices and cook until lightly browned on both sides, about 5 minutes. Remove the sausage to a plate and set aside.
  • Add the sliced onions to the same pot. Cook, stirring often, until the onions soften and turn golden, about 8 minutes.
  • Return the kielbasa to the pot. Stir in the rinsed lentils, beer, chicken broth, bay leaves, salt, and black pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 to 35 minutes, stirring once or twice, until the lentils are tender but still hold their shape.
  • Remove the bay leaves before serving. Taste and adjust salt and pepper if needed.

Notes

Choose a mild lager or amber ale so the beer flavor stays balanced and does not turn bitter. The stew thickens as it sits, so add a splash of broth when reheating leftovers. It tastes even better the next day once the flavors have settled.
Course: Soup
Cuisine: American
Equipment: Large Dutch oven, Wooden spoon, Measuring cups