1 (14-ounce) package turkey kielbasa, cut into 1/2-inch slices
1 bay leaf
How to Make It
Preheat oven to 375°.
Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, carrot, and garlic; sauté 5 minutes. Stir in tomato paste, and cook 1 minute, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 1 minute. Add water and remaining ingredients; bring to a boil. Cover and place in oven. Bake at 375° for 1 hour and 15 minutes or until lentils are tender; discard bay leaf.
this was a great recipe!!! it was easy to make a great for a cold winter's day. i served this dish over white rice. i would suggest doubling the amount of sausage. i used two packs of kielbasa and i 'm glad i did - 16 oz is a lot of lentils.
Actually, we liked this recipe more than 3 Stars would suggest-- a good dish using modest ingredients. Just not a special dish that I would serve guests. Great for a week-night, using kitchen staples. I made a half-recipe, which was just right for two people to enjoy for dinner and a couple of lunches. I also froze one serving as an experiment, since I would love to be able to pull out a bowl for lunch on a winter day. If it works out, I'll be making a full recipe next time, so that I can freeze half. I did find that left-overs were a tad bland, having soaked up the liquid, so I added a few spoons of barbeque sauce, which really brighteded the flavor.
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