Lentil and Kielbasa Stew

lentil-kielbasa-stew
Photo by Roland Bello
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 389 calories
    • Fat 16 g
    • Sat Fat 4 g
    • Cholesterol 40 mg
    • Sodium 874 mg
    • Protein 21 g
    • Carbohydrate 43 g
    • Sugar 3 g
    • Fiber 11 g
    • Iron 5 mg
    • Calcium 50 mg

Heat the oil in a large pot or Dutch oven over medium heat. Add the celery, carrots, onion, and garlic. Cook, stirring occasionally, until softened, 8 to 10 minutes.

Add the kielbasa, lentils, 8 cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils are tender, 35 to 45 minutes.

Serve warm sprinkled with the parsley.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 2 stalks celery, sliced
  3. Check 2 medium carrots, chopped
  4. Check 1 medium onion, chopped
  5. Check 3 cloves garlic, sliced
  6. Check 12 ounces kielbasa, sliced
  7. Check 2 cups French or green lentils
  8. Check kosher salt and black pepper
  9. Check fresh flat-leaf parsley leaves, for serving

Directions

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the celery, carrots, onion, and garlic. Cook, stirring occasionally, until softened, 8 to 10 minutes.
  2. Add the kielbasa, lentils, 8 cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils are tender, 35 to 45 minutes.
  3. Serve warm sprinkled with the parsley.