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Lentil Stew With Sausage and Potatoes

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“Found in an old issue of Real Simple Magazine.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add broth, bay leaf, and lentils and bring to a boil. Lower heat, cover, and simmer 15 minute.
  3. Add potatoes, cover, and cook until potatoes and lentils are tender but not mushy, about 10-25 minutes longer.
  4. While lentils are cooking, place kielbasa in a large nonstick skillet, over med-high heat. Brown on both sides, set aside, and keep warm.
  5. Remove tough stems from arugula (or watercress) and coarsely chop.
  6. When stew is cooked, toss with remaining 2 T of oil, lemon juice, and arugula.
  7. Season with salt and freshly ground pepper. Top each serving with kielbasa and feta.

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