Kielbasa With Lentils
serves 2-4
The combination of lentils and kielbasa creates a satisfying meal. Try it with a light salad for a healthy dinner.
1 1/2 cups green lentils, rinsed and picked through
4 cups water
1 bay leaf
1/2 teaspoon kosher salt
3 tablespoons olive oil (1 tablespoon for the kielbasa + 1 tablespoons for the vegetables + 1 tablespoon to finish)
1 pound kielbasa, thinly sliced
2 medium carrots, diced
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon chopped fresh marjoram
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
prep: 15 minutes
total: 35 minutes
colander
2 medium saucepans
slotted spoon
paper towel-lined plate
1. Combine the lentils, water and bay leaf in a medium saucepan and bring to a boil over medium-high heat. Skim off any foam that rises to the surface. When the water boils, reduce the heat to low, cover and cook until the lentils are tender, 10-15 minutes. Stir in the salt and simmer 5 minutes more.
2. Meanwhile, prep the rest of the ingredients. In another medium saucepan, heat 1 tablespoon of the olive oil over medium-high heat. When it’s hot and shimmering, stir in the kielbasa. Leave it alone to brown well, 3-5 minutes, then stir to brown 2-3 minutes more. Remove the kielbasa to a paper towel-lined plate.
3. In the same pan you used for the kielbasa, heat 1 tablespoon olive oil over medium heat. When it’s hot and shimmering, add the carrots, onion, garlic and marjoram. Season with a light sprinkling of salt and pepper and cook, stirring often, until the vegetables are tender, 6-8 minutes.
4. Drain the lentils and add them to the pan with the vegetables. Stir in the kielbasa, vinegar, remaining olive oil and mustard. Take the pan off the heat and serve.
2. Meanwhile, prep the rest of the ingredients. In another medium saucepan, heat 1 tablespoon of the olive oil over medium-high heat. When it’s hot and shimmering, stir in the kielbasa. Leave it alone to brown well, 3-5 minutes, then stir to brown 2-3 minutes more. Remove the kielbasa to a paper towel-lined plate.
3. In the same pan you used for the kielbasa, heat 1 tablespoon olive oil over medium heat. When it’s hot and shimmering, add the carrots, onion, garlic and marjoram. Season with a light sprinkling of salt and pepper and cook, stirring often, until the vegetables are tender, 6-8 minutes.
4. Drain the lentils and add them to the pan with the vegetables. Stir in the kielbasa, vinegar, remaining olive oil and mustard. Take the pan off the heat and serve.
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