Kielbasa and Lentil Stew

Kielbasa and Lentil Stew

Total Time
36 min
6 min
30 min
This hearty, savory, one-pot stew is a meal in a bowl that would be welcome for dinner or as leftover for lunch the next day. Green lentils are a great choice for stews like this one since they keep a firm texture once they are cooked. You’ll need to cook them ahead of time—they take about 45 minutes to prepare. If you can find them, use French green lentils, also known as Le Puy green lentils. They are grown in the volcanic soil of the Auvergne region in France, which gives them a unique nutty flavor. Serve this stew with some crusty bread for a complete meal.


Olive oil

3 tsp

Turkey kielbasa

12 oz, cut into 1-inch chunks

Uncooked onion

1 medium, thinly sliced

Canned diced tomatoes

14½ oz, (1 can) with herbs


1 cup(s)

Cooked lentils

1½ cup(s), packaged green or brown, or 1 (15-ounce) can green lentils

Table salt

¼ tsp

Black pepper



  1. 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.
  2. 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.
  3. Stir the kielbasa into the lentil mixture and simmer, uncovered, until it's heated through and the flavors are blended, about 5 minutes.
  4. Per serving: 1 1/4 cups