Lentil Stew With Sausage And Potatoes |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A unique combination of flavors makes you actually want to eat lentils! Great for a cold night when you want a little warmth. It's a full meal in a bowl. Ingredients:
4 tbsp olive oil |
4 large garlic cloves, minced |
1 tsp curry powder |
4 c. chicken or vegetable broth |
1 bay leaf |
2 c. brown lentils, picked over and rinsed |
10 small, red-skinned potatoes, quartered |
1/2 lb. turkey kielbasa, diced |
1 small bunch arugula or watercress leaves |
1 tbsp fresh lemon juice |
1/2 c. crumbled feta cheese |
Directions:
1. Heat 2 Tbsp. of the oil in a large, heavy saucepan over medium heat. Add garlic and curry powder and cook, stirring, until garlic is fragrant. Add broth, bay leaf, and lentils and bring to a boil. Lower heat, cover, and simmer 15 minutes. Add potatoes, cover, and cook until potatoes and lentils are tender but not mushy, about 10-15 minutes longer.
2. While lentils are cooking, place kielbasa in a large nonstick skillet, over medium-high heat. Brown on both sides, set aside, and keep warm. Remove stems from arugula (or watercress) and coarsely chop. When stew is cooked, toss with remaining 2 Tbsp of oil, lemon juice, and arugula. Season with salt and freshly ground pepper. Top each serving with kielbasa and feta.
3. Footnote: You could certainly do this without the Kielbasa without a huge change in taste. You could also omit the feta but I recommend experimenting with some sort of substitute as the distinct flavor contrast of the feta does add a lot to the recipe. You could also substitute spinach, kale or chard for the arugula/watercress.
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