Posted by: inyomouth | July 1, 2010

Sausage and Lentil Stew

Ok, so winter might have been a better season to serve such a hearty meal, but I had so many of the ingredients on hand and it sure made some delicious leftovers!  I modified the Real Simple recipe by using Trader Joe’s Apple Chicken Sausage in place of the turkey kielbasa.  The sausage turned out to be a huge hit.

-b

Ingredients:

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 Apple Chicken Sausage
1 small bunch arugula (I had bok choy)
1 tablespoon fresh lemon juice
1/2 cup crumbled feta cheese

Directions:

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.

While lentils are cooking, place sausage in a large nonstick skillet, over medium-high heat. Brown on both sides, set aside, and keep warm. Remove tough stems from arugula (or bok choy) 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 sausage and feta.

Serve with a light salad if desired.

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