Lentil Stew With Sausage and Potatoes

Name: Lentil Stew With Sausage and Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 4 tablespoons olive oil; 4 large garlic cloves, minced; 1 teaspoon curry powder; 4 cups low sodium chicken broth or 4 cups vegetable broth; 1 bay leaf; 2 cups lentils, picked over and rinsed; 10 small red potatoes, quartered; 1/2 lb turkey kielbasa, diced; 1 bunch arugula or 1 bunch watercress leaf; 1 tablespoon fresh lemon juice; 1/2 cup feta cheese, crumbled

Submitted by aggiebarnes

"Found in an old issue of Real Simple Magazine."

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Ready In:: 55mins
Ingredients:: 11
Serves:: 4

ingredients

4 tablespoons olive oil
4 large garlic cloves, minced
1 teaspoon curry powder
4 cups low sodium chicken broth or 4 cups vegetable broth
1 bay leaf
2 cups lentils, picked over and rinsed
10 small red potatoes, quartered
¹⁄₂ lb turkey kielbasa, diced
1 bunch arugula or 1 bunch watercress leaf
1 tablespoon fresh lemon juice
¹⁄₂ cup feta cheese, crumbled

directions

Heat 2 T of the oil in a large, heavy saucepan over med 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 minute.
Add potatoes, cover, and cook until potatoes and lentils are tender but not mushy, about 10-25 minutes longer.
While lentils are cooking, place kielbasa in a large nonstick skillet, over med-high heat. Brown on both sides, set aside, and keep warm.
Remove tough stems from arugula (or watercress) and coarsely chop.
When stew is cooked, toss with remaining 2 T of oil, lemon juice, and arugula.
Season with salt and freshly ground pepper. Top each serving with kielbasa and feta.