Lentil Stew With Sausage and Potatoes
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
Nutritional Information
- Per Serving
- Calories 867Calories From Fat 217
- Fat 24g
- Sat Fat 7g
- Cholesterol 59mg
- Sodium 1,021mg
- Protein 48g
- Carbohydrate 118g
- Sugar 13g
- Fiber 28g
- Iron 13mg
- Calcium 253mg
What does this mean? See
Nutrition 101
.
Quick Tip
The stew can be refrigerated for up to 3 days or frozen for up to 3 months.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
