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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


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.
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