Lentil Stew With Sausage and Potatoes

Lentil Stew With Sausage and Potatoes
Maria Robledo
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preparation
35
minutes
cooking
35
minutes
Serves 4

Ingredients

4
tablespoons
olive oil
4
cloves garlic, chopped
1
teaspoon
curry powder
4
cups
low-sodium chicken or vegetable broth
1
bay leaf
2
cups
brown lentils, picked over and rinsed
10
small red-skinned potatoes, quartered
1/2
pound
turkey kielbasa, diced
1
tablespoon
fresh lemon juice
1
small bunch arugula or watercress, tough stems removed; coarsely chopped
kosher salt and black pepper
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.
Susan Quick
March 2000

Nutritional Information

  • Per Serving
  • Calories From Fat 217
  • 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
What does this mean? See Nutrition 101.

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