Description
Braised Lentils and Kielbasa is tasty weeknight meal layered with flavor from rosemary, white wine, and kielbasa. Try it with a crusty baguette and salad for an elegant and simple meal!
Ingredients
- 1 Tablespoon Vegetable Oil
- 1 Small Yellow Onion, Diced
- 2 cups Thinly Sliced Cabbage (I Used Bagged Coleslaw Mix Without The Dressing)
- 2 Carrots, Peeled And Thinly Sliced
- 1 stalk Celery, Thinly Sliced
- 1 clove Garlic, Minced
- 1 teaspoon Dried Rosemary
- Freshly Ground Black Pepper
- ⅓ cups Dry White Wine
- 1 cup Dried Lentils
- 1-½ cup Chicken Broth
- 8 ounces, weight Polish Kielbasa, Sliced Into Rounds
Preparation
Heat skillet over medium-high heat and add vegetable oil. When oil is hot, add onion and cook until it begins to soften, about 1 minute. Add cabbage, carrot, celery, garlic, rosemary, and a few grinds of pepper. Cook until vegetables begin to soften, about 3 minutes.
Pour in wine and cook, stirring, until it has almost cooked away. Add lentils, chicken broth, and kielbasa, and stir. Bring to a simmer. Cover, reduce heat to low, and simmer gently until lentils are tender, about 25 minutes. Add more broth and cook longer if lentils are still hard.
Disclaimer: Even after half a day in the fridge, your leftovers (particularly cabbage) will begin to turn a darker color. I am not 100% sure what causes this, though my best guess is oxidation. However, I am 100% certain that will still be delicious and safe to eat (just don’t leave it in fridge for longer than a few days—use common sense).
Recipe adapted from One Pan, Two Plates by Carla Snyder.
