Best Lentils And Kielbasa Recipes

Lentil and Kielbasa Salad image

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 16

Good olive oil
2 cups medium-diced leeks, white and light green parts
1 cup (1/4-inch-diced) carrots (2 carrots)
1 pound green French Le Puy lentils, rinsed and drained
1 whole peeled onion stuck with 6 whole dried cloves
1 small turnip
1 tablespoon minced garlic (3 cloves)
3 tablespoons Dijon mustard
5 tablespoons good red wine vinegar
Kosher salt and freshly ground black pepper
6 scallions, white and green parts, thinly sliced crosswise
1 1/2 teaspoons chopped fresh thyme leaves
1/2 cup minced fresh parsley leaves
10 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick diagonally
6 (1/2-inch-thick) diagonal slices of a baguette
4 ounces creamy herbed goat cheese, such as Montrachet

Steps:

Heat 2 tablespoons of olive oil in a large saucepan, add the leeks, and cook uncovered over medium heat for 5 minutes. Add the carrots and cook for one minute. Add the lentils, onion, turnip, and 6 cups of water. Bring to a boil, lower the heat, and simmer uncovered for 20 to 25 minutes, until the lentils are tender. Discard the onion and turnip and drain the lentils, reserving some of the cooking liquid. Place the lentils in a large bowl
Meanwhile, in a small bowl or glass measuring cup, whisk together the garlic, mustard, vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in 1/2 cup olive oil, add to the lentils, and toss. If it's dry, add a few tablespoons of the reserved cooking liquid.
Add the scallions, thyme, parsley, kielbasa, 2 teaspoons salt, and 1 teaspoon pepper and toss. Set aside to cool.
Toast the baguette slices and spread with the goat cheese. Taste the salad for seasonings and serve at room temperature with the goat cheese toasts.

Lentils and Kielbasa image

Provided by DrGaellon

Categories Stew

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 lb dry lentils
1 onion, chopped
2 garlic cloves, minced
1 teaspoon fresh thyme
2 (14 ounce) cans beef broth
3 cups water
1 carrot, chopped
1 celery rib, chopped
2 lbs kielbasa, cut into 1/2 inch pieces
1 (16 ounce) can diced tomatoes, drained
3/4 cup grated parmesan cheese

Steps:

Rinse and drain lentils, but do not soak. In a slow cooker, stir together the lentils, onion, garlic, thyme, broth, water, carrot, sausage, and celery. Cover, and cook on High for 3 hours, or Low for 6 to 7 hours.
Add the tomatoes when there is 1 hour remaining.
Stir well before serving. Top each serving with 1 tbsp Parmigiano.

Nutrition Facts : Calories 412.3, Fat 23, SaturatedFat 8.2, Cholesterol 55.3, Sodium 1036.7, Carbohydrate 28.2, Fiber 12.4, Sugar 3.7, Protein 22.7

Kielbasa and Lentil Rice with Spinach image

Provided by Greg Lofts

Time 1h

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 pound kielbasa or other smoked sausage
1 medium onion, chopped (2 cups)
Kosher salt and freshly ground pepper
4 teaspoons curry powder
1/2 cup green or brown lentils, picked through and rinsed
1/2 cup long-grain white rice
1 can (15 ounces) crushed tomatoes
2 tablespoons apple-cider vinegar
1 bunch fresh spinach (about 8 ounces), thick stems removed, torn into 2-inch pieces

Steps:

Heat oil in a large straight-sided skillet over medium-high. Prick kielbasa in a few places with a fork. Add to skillet and cook, flipping once, until browned in places, 5 to 7 minutes; transfer to a plate. Add onion to skillet; reduce heat to medium, season with salt, and cook, stirring occasionally, until golden, 5 to 6 minutes.
Stir in curry powder; cook 30 seconds. Add lentils and 2 1/2 cups water; bring to a boil, then cover, reduce heat, and simmer 10 minutes.
Stir in rice, tomatoes, and vinegar; season with salt and pepper. Return kielbasa and any juices to skillet. Cover; simmer over low until rice and lentils are just cooked through, about 15 minutes. Add spinach, cover, and cook until just wilted, 2 to 3 minutes. Stir spinach into rice mixture; season to taste. Slice sausage and serve.