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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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This hearty stew is chock-full of protein-packed lentils, vegetables and tasty turkey kielbasa. It's big on flavor but easy on the budget, assures Patti St. Antoine of Broomfield, Colorado. Ingredients:
1 pound fully cooked turkey kielbasa, thinly sliced |
2 medium carrots, sliced |
2 celery ribs, sliced |
1 medium onion, chopped |
2 garlic cloves, minced |
2 teaspoons canola oil |
3 cups water |
2 medium potatoes, diced |
1 can (14-1/2 ounces) chicken broth |
1 cup dried lentils, rinsed |
3/4 teaspoon salt |
1/2 teaspoon ground cumin |
1/8 teaspoon cayenne pepper |
1 can (28 ounces) diced tomatoes, undrained |
1 can (4 ounces) chopped green chilies |
Directions:
1. In a Dutch oven, cook the kielbasa, carrots, celery, onion and garlic in oil until vegetables are almost tender, about 5 minutes. Stir in the water, potatoes, broth, lentils, salt, cumin and cayenne; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally. Add tomatoes and chilies; heat through. Yield: 8 servings.
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