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Lentil Stew with Sausage and Potatoes

Photo: Maria Robledo
Yield Serves 4


  • 4 tablespoons olive oil
  • 4 large garlic cloves, minced
  • 1 teaspoon curry powder
  • 4 cups low-sodium chicken or vegetable broth
  • 1 bay leaf
  • 2 cups brown lentils, picked over and rinsed
  • 10 small, red-skinned potatoes, quartered
  • 1/2 pound turkey kielbasa, diced
  • 1 small bunch arugula or watercress leaves
  • 1 tablespoon fresh lemon juice
  • 1/2 cup crumbled feta cheese

Nutrition Information

  • calcium 223 mg
  • calories 731
  • caloriesfromfat 0 %
  • carbohydrate 88 g
  • cholesterol 54 mg
  • fat 25 g
  • fiber 25 g
  • iron 12 mg
  • protein 45 mg
  • satfat 7 g
  • sodium 805 mg

How to Make It

  1. Heat 2 tablespoons of the oil in a large, heavy saucepan over medium heat. Add garlic and curry powder and cook, stirring, until garlic is fragrant. Add broth, bay leaf, and lentils and bring to a boil. Lower heat, cover, and simmer 15 minutes. Add potatoes, cover, and cook until potatoes and lentils are tender but not mushy, about 10 to 15 minutes longer.

  2. While lentils are cooking, place kielbasa in a large nonstick skillet, over medium-high heat. Brown on both sides, set aside, and keep warm. Remove tough stems from arugula (or watercress) and coarsely chop. When stew is cooked, toss with remaining 2 tablespoons of oil, lemon juice, and arugula. Season with salt and freshly ground pepper. Top each serving with kielbasa and feta.