Recipe

Lentil Stew With Sausage And Potatoes Recipe

	Breezeatdawn / All my dishes 1 year, 7 months ago A unique combination of flavors makes you actually want to eat lentils! Great for a cold night when you want a little warmth. It's a full meal in a bowl. Prep:10m Cook:35m Servings:4	Breezeatdaw
	lentils healthy stew unique

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Ingredients

4 Tbsp olive oil

4 large garlic cloves, minced

1 tsp curry powder

4 c. chicken or vegetable broth

1 bay leaf

2 c. brown lentils, picked over and rinsed

10 small, red-skinned potatoes, quartered

½ lb. turkey kielbasa, diced

1 small bunch arugula or watercress leaves

1 Tbsp fresh lemon juice

½ c. crumbled feta cheese

Directions

Heat 2 Tbsp. of the oil in a large, heavy saucepan over medium heat. Add garlic and curry powder and cook, stirring, until garlic is fragrant. Add broth, bay leaf, and lentils and bring to a boil. Lower heat, cover, and simmer 15 minutes. Add potatoes, cover, and cook until potatoes and lentils are tender but not mushy, about 10-15 minutes longer.

While lentils are cooking, place kielbasa in a large nonstick skillet, over medium-high heat. Brown on both sides, set aside, and keep warm. Remove stems from arugula (or watercress) and coarsely chop. When stew is cooked, toss with remaining 2 Tbsp of oil, lemon juice, and arugula. Season with salt and freshly ground pepper. Top each serving with kielbasa and feta.

Footnote: You could certainly do this without the Kielbasa without a huge change in taste. You could also omit the feta but I recommend experimenting with some sort of substitute as the distinct flavor contrast of the feta does add a lot to the recipe. You could also substitute spinach, kale or chard for the arugula/watercress.

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