Kielbasa and lentil stew

7
5
5
SmartPoints® value per serving
Total Time
36 min
Prep
6 min
Cook
30 min
Serves
4
Difficulty
Easy
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.

Ingredients

Olive oil

3 tsp

Uncooked turkey kielbasa

12 oz, cut into 1-inch chunks

Uncooked onion(s)

1 medium, thinly sliced

Canned diced tomatoes

14½ oz, (1 can) with herbs

Water

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

tsp

Instructions

  1. Heat 2 teaspoons oil in Dutch oven over medium-high heat. Add kielbasa and cook, stirring, until browned, about 5 minutes. With slotted spoon, transfer kielbasa to plate and set aside.
  2. Heat remaining 1 teaspoon oil in same saucepan. Add onion and cook, stirring occasionally, until golden, about 8 minutes. Reduce heat to medium and add tomatoes. Pour water into empty tomato can and swirl can, then add tomato water to saucepan along with lentils, salt, and pepper. Bring to simmer and cook, covered, 10 minutes.
  3. Stir kielbasa into lentil mixture and simmer, uncovered, until heated through and flavors are blended, about 5 minutes.
  4. Per serving: 1 1/4 cups