This hearty stew is chock-full of protein-packed lentils, vegetables and tasty turkey kielbasa. It's big on flavor but easy on the budget, assures Patti St. Antoine of Broomfield, Colorado.
- 1 pound fully cooked turkey kielbasa, thinly sliced
- 2 medium carrots, sliced
- 2 celery ribs, sliced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons canola oil
- 3 cups water
- 2 medium potatoes, diced
- 1 can (14-1/2 ounces) chicken broth
- 1 cup dried lentils, rinsed
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (4 ounces) chopped green chilies
- In a Dutch oven, cook the kielbasa, carrots, celery, onion and garlic in oil until vegetables are almost tender, about 5 minutes. Stir in the water, potatoes, broth, lentils, salt, cumin and cayenne; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally. Add tomatoes and chilies; heat through. Yield: 8 servings.
Originally published as Sausage Lentil Stew in Light & Tasty April/May 2001, p55
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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