1 tbsp. olive oil
1 med. onion, chopped
1 stalk celery, chopped
1 c. lentils
1 carrot, peeled and chopped
1/4 c. dry red wine
3 1/2 c. water
1 1/2 tsp. chili powder
1 bay leaf
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. allspice
1/4 tsp. cumin
1 (28 oz.) can stewed tomatoes
1/2 lb. Italian sausage, cooked and chopped

In 4-quart pan heat oil; add onion, celery and carrot. Stir in lentils and wine. Heat to boiling. Cook over high heat until liquid is almost evaporated. Stir in water and spices. Heat to boiling; reduce heat and simmer 15 minutes. Add tomatoes and sausage; cook 15 minutes more. Serves 6.