Kielbasa and Lentil Stew
Uncooked turkey kielbasa
12 oz, cut into 1-inch chunks
1 medium, thinly sliced
Canned diced tomatoes
14½ oz, (1 can) with herbs
1½ cup(s), packaged green or brown, or 1 (15-ounce) can green lentils
- Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add the kielbasa and cook, stirring, until browned, about 5 minutes. With a slotted spoon, transfer the kielbasa to plate and set it aside.
- Heat remaining 1 teaspoon of oil in the same pan. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Reduce the heat to medium and add the tomatoes. Pour the water into the empty tomato can and swirl the can, then add the tomato water to the pan along with the lentils, salt, and pepper. Bring the stew to a simmer and cook, covered, for 10 minutes.
- Stir the kielbasa into the lentil mixture and simmer, uncovered, until it's heated through and the flavors are blended, about 5 minutes.
- Per serving: 1 1/4 cups