- 2 lbs Italian sausage
- 2 medium onions, chopped
- 1 cup celery, chopped
- 2 cups lentils
- 28 oz (2 x 14) of stewed tomatoes
- 30 oz (2 x 15) of tomato sauce
- 4 cups of water (or for even stronger taste, chicken, vegetable or beef stock)
- 2-3 T (table spoon == 15 ml) chili powder
- 1 tsp (tea spoon == 5 ml) cumin
- 1 tsp oregano
- 1 tsp salt (note: sausage has plenty of salt, tomato sauce often too; can even leave this out)
- 1 tsp pepper
- 1 tsp garlic salt (or, probably better, just crushed fresh garlic, 1 or 2 cloves)
- 1/2 tsp dry mustard (powder)
- 1/4 tsp cayenne pepper (hot!)
- 3 T Worcestershire sauce
- 2 bay leaves
- Brown sausage on a pan, move to side
- Fry onions, celery, until onion transparent (about 5 minutes) (note: use bit of butter and/or olive oil; or grease from sausages)
- Add all the ingredients in a stock pot that is big enough, mix
- Simmer for 1.5 to 2 hours
... and enjoy! Usual sides; rice works well for example.......