Hearty Lentils with Kielbasa

SERVINGS
6-8
PREP TIME
20 min
COOK TIME
40 min

INGREDIENTS

  • 1 12-ounce Coleman Natural Polish Kielbasa, sliced into rounds
  • 2 tablespoons olive oil
  • 2 stalks celery, chopped
  • 1 large yellow onion, chopped
  • 1 large carrot, chopped
  • 1 pound green lentils
  • 1 15-ounce can diced tomatoes, drained
  • 1 quart water, more if needed
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper

INSTRUCTIONS

In a large pot, heat the oil over moderate heat.

Add the celery, onion, and carrot and cook, stirring occasionally, until the onion is translucent, 5 to 10 minutes.

Add the lentils, tomatoes, water, dried oregano, salt, and pepper. Bring to a simmer. Reduce the heat and cook, partially covered, until the lentils are tender, about 40 minutes.

Meanwhile, heat a large skillet over moderately high heat. Add the kielbasa and cook, turning, until browned, 3-5 minutes.

Stir the kielbasa into the lentils and simmer for 5 minutes. If the lentils are too thick for your taste, thin them with additional water.

Tips
This recipe is gluten-free and keto diet friendly!

Leftovers can be frozen for up to one month.

Products in This Recipe