Rating: 3 stars
55 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 8
Susan Quick

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Credit: Maria Robledo

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

867 calories; fat 24g; saturated fat 7g; cholesterol 59mg; sodium 1021mg; protein 48g; carbohydrates 118g; sugars 13g; fiber 28g; iron 13mg; calcium 253mg.
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