Hearty Lentils with Kielbasa

6-8

Servings

Made With

Ingredients

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

1 12-ounce kielbasa rope, sliced into rounds

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 it with additional water.

This recipe is gluten free and keto diet friendly!

Leftovers can be frozen for up to one month.

Find a store near you that carries Coleman Natural or shop online for delivery to your door.

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