French Lentil and Sausage Stew
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 pound kielbasa, cut diagonally into ½-inch-thick slices
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 7 garlic cloves, chopped
- 3 ½ cups Le Puy lentils (about 2 pounds), rinsed and picked over
- 2 cups homemade or low-sodium store-bought chicken stock
- 1 dried bay leaf
- 3 teaspoons finely chopped fresh rosemary
- Coarse salt and freshly ground pepper
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