Lentil Stew With Sausage and Potatoes

Ingredients

• 4 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 teaspoon curry powder
• 4 cups low-sodium chicken or vegetable broth
• 1 bay leaf
• 2 cups brown lentils, picked over and rinsed
• 10 small red-skinned potatoes, quartered
• 1/2 pound turkey kielbasa, diced
• 1 tablespoon fresh lemon juice
• 1 small bunch arugula or watercress, tough stems removed; coarsely chopped
• kosher salt and black pepper
• 1/2 cup crumbled Feta cheese

Directions

• 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.
• 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.

Posted in: Chicken Recipes