Lentil Stew With Sausage and Potatoes

Lentil Stew With Sausage and Potatoes
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By April, 2000

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

Lentil Stew With Sausage and Potatoes
The stew can be refrigerated for up to 3 days or frozen for up to 3 months. 

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    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.