How to make it

  • 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.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    auntybea ate it and said...
    I love the sound of this! We're having it tonight! Thanks so much for making my dinner plans easy!! X0
    Was this review helpful? Yes Flag
  • katcooks 11 years ago
    This looks great!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes