Lentil Stew With Sausage and Potatoes |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Found in an old issue of Real Simple Magazine. Ingredients:
4 tablespoons olive oil |
4 large garlic cloves, minced |
1 teaspoon curry powder |
4 cups low sodium chicken broth or 4 cups vegetable broth |
1 bay leaf |
2 cups lentils, picked over and rinsed |
10 small red potatoes, quartered |
1/2 lb turkey kielbasa, diced |
1 bunch arugula or 1 bunch watercress leaf |
1 tablespoon fresh lemon juice |
1/2 cup feta cheese, crumbled |
Directions:
1. Heat 2 T of the oil in a large, heavy saucepan over med heat. Add garlic and curry powder and cook, stirring, until garlic is fragrant.
2. Add broth, bay leaf, and lentils and bring to a boil. Lower heat, cover, and simmer 15 minute.
3. Add potatoes, cover, and cook until potatoes and lentils are tender but not mushy, about 10-25 minutes longer.
4. While lentils are cooking, place kielbasa in a large nonstick skillet, over med-high heat. Brown on both sides, set aside, and keep warm.
5. Remove tough stems from arugula (or watercress) and coarsely chop.
6. When stew is cooked, toss with remaining 2 T of oil, lemon juice, and arugula.
7. Season with salt and freshly ground pepper. Top each serving with kielbasa and feta.
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