Lentil Stew with Sausage and PotatoesFrom breezeatdawn 8 years ago
- 4 Tbsp olive oil shopping list
- 4 large garlic cloves, minced shopping list
- 1 tsp curry powder shopping list
- 4 c. chicken or vegetable broth shopping list
- 1 bay leaf shopping list
- 2 c. brown lentils, picked over and rinsed shopping list
- 10 small, red-skinned potatoes, quartered shopping list
- ½ lb. turkey kielbasa, diced shopping list
- 1 small bunch arugula or watercress leaves shopping list
- 1 Tbsp fresh lemon juice shopping list
- ½ c. crumbled feta cheese shopping list
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.