Lentil Stew With Sausage and Potatoes

Found in an old issue of Real Simple Magazine.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  tablespoons olive oil
• 4  large garlic cloves, minced
• 1  teaspoon curry powder
• 4  cups low sodium chicken broth or 4  cups 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 1  bunch watercress leaf
• 1  tablespoon fresh lemon juice
• 1⁄2 cup feta cheese, crumbled

Directions

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. Add broth, bay leaf, and lentils and bring to a boil. Lower heat, cover, and simmer 15 minute.
3. Add potatoes, cover, and cook until potatoes and lentils are tender but not mushy, about 10-25 minutes longer.
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. Remove tough stems from arugula (or watercress) and coarsely chop.
6. When stew is cooked, toss with remaining 2 T of oil, lemon juice, and arugula.
7. Season with salt and freshly ground pepper. Top each serving with kielbasa and feta.