Cozy Lentil Kielbasa and Garlic Stew

Lentils are a good source of proteins, including the essential amino acids isoleucine and lysine.  It is also one of the best vegetable sources of iron, which is particularly important for adolescents and pregnant women, whose requirements for it is higher.  I always keep a canister of lentils in my pantry, since it keeps very well and is a breeze to cook because, unlike dried beans, it does not need to be soaked beforehand.

This recipe takes about 20 minutes of prep time, and 1 hour of cooking time - which is largely let simmer and walk away.  This yields about 10 cups, or 5 main-dish servings.

1 tablespoon olive oil

1 lb kielbasa (regular or turkey), cut into 1/2-inch slices

1 medium onion, chopped

1/2 lb carrots, cut into 1/2-inch half-moons

2 medium stalks celery, sliced

3 cloves garlic, crushed and minced

3 cups water

2 cups chicken broth

1 14.5-oz diced tomatoes, undrained

1 3/4 cups lentils, rinsed

In a large soup pot, heat 1 teaspoon olive oil on medium until hot.  Brown the kielbasa in two batches (4-5 minutes each batch), adding another teaspoon of olive oil before the second batch.  Remove the cooked kielbasa and keep in a separate bowl.

In the same pot, heat the remaining teaspoon of olive oil on medium.  Add the chopped onion, carrots, celery, and sautee for 15 minutes, or until the vegetables are softened and golden, stirring often.  Stir in garlic; cook 1 minute, or until garlic is fragrant.

Add the water, broth, tomatoes, and lentils to the pot.  Once the mixture is heated through and boiling, reduce  the heat to medium-low, and let simmer, uncovered for 40 minutes, or until lentils are tender.

Stir in kielbasa, heat through, and serve!

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