Lentil Stew With Sausage and Potatoes

lentil-stew-sausage-potatoes
Photo by Maria Robledo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 867 calories
    • Calories 217 calories from fat
    • Fat 24 g
    • Sat Fat 7 g
    • Cholesterol 59 mg
    • Sodium 1,021 mg
    • Protein 48 g
    • Carbohydrate 118 g
    • Sugar 13 g
    • Fiber 28 g
    • Iron 13 mg
    • Calcium 253 mg

Heat 2 tablespoons of the oil in a large, heavy saucepan over medium heat. Add the garlic and curry powder and cook, stirring, until the garlic is fragrant.Add the broth, bay leaf, and lentils and bring to a boil. Lower heat, cover, and simmer for 15 minutes.Add the potatoes, cover, and cook until the potatoes and lentils are tender but not mushy, about 10 to 15 minutes.Meanwhile, place the kielbasa in a large nonstick skillet over medium-high heat. Brown on both sides. Set aside and keep warm.When the stew is cooked, stir in the remaining 2 tablespoons oil, lemon juice, arugula, and ¼ teaspoon each salt and pepper.Divide the stew among bowls and top each with the kielbasa and Feta.

Ingredients

  1. Check 4 tablespoons olive oil
  2. Check 4 cloves garlic, chopped
  3. Check 1 teaspoon curry powder
  4. Check 4 cups low-sodium chicken or vegetable broth
  5. Check 1 bay leaf
  6. Check 2 cups brown lentils, picked over and rinsed
  7. Check 10 small red-skinned potatoes, quartered
  8. Check 1/2 pound turkey kielbasa, diced
  9. Check 1 tablespoon fresh lemon juice
  10. Check 1 small bunch arugula or watercress, tough stems removed; coarsely chopped
  11. Check kosher salt and black pepper
  12. Check 1/2 cup crumbled Feta cheese

Directions

  1. Heat 2 tablespoons of the oil in a large, heavy saucepan over medium heat. Add the garlic and curry powder and cook, stirring, until the garlic is fragrant.
  2. Add the broth, bay leaf, and lentils and bring to a boil. Lower heat, cover, and simmer for 15 minutes.
  3. Add the potatoes, cover, and cook until the potatoes and lentils are tender but not mushy, about 10 to 15 minutes.
  4. Meanwhile, place the kielbasa in a large nonstick skillet over medium-high heat. Brown on both sides. Set aside and keep warm.
  5. When the stew is cooked, stir in the remaining 2 tablespoons oil, lemon juice, arugula, and ¼ teaspoon each salt and pepper.
  6. Divide the stew among bowls and top each with the kielbasa and Feta.