Lentil Stew With Sausage and Potatoes

Ingredients

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

Directions

1. 1

   Heat 2 T of the oil in a large, heavy saucepan over med heat. Add garlic and curry powder and cook, stirring, until garlic is fragrant.

2. 2

   Add broth, bay leaf, and lentils and bring to a boil. Lower heat, cover, and simmer 15 minute.

3. 3

   Add potatoes, cover, and cook until potatoes and lentils are tender but not mushy, about 10-25 minutes longer.

4. 4

   While lentils are cooking, place kielbasa in a large nonstick skillet, over med-high heat. Brown on both sides, set aside, and keep warm.

5. 5

   Remove tough stems from arugula (or watercress) and coarsely chop.

6. 6

   When stew is cooked, toss with remaining 2 T of oil, lemon juice, and arugula.

7. 7

   Season with salt and freshly ground pepper. Top each serving with kielbasa and feta.