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 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.
- 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.
- Stir kielbasa into lentil mixture and simmer, uncovered, until heated through and flavors are blended, about 5 minutes.
- Per serving: 1 1/4 cups