One-Pot Wonders

Lentils with Kielbasa

January  1, 2010
1 Rating
Author Notes

This recipe originated with Edward Giobbi in "Pleasures of the Good Earth". He's a great cook and the recipe in his book calls for homemade cotechino sausage, whose recipe is on the facing page. I admire his ambition, but use the Hillshire Farms Kielbasa. —luvcookbooks

  • Serves 4
Ingredients
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 garlic cloves, chopped
  • 1.5 cups lentils
  • 4 cups water
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • hot red pepper flakes, to taste
  • 1 kielbasa sausage
  • 4 fist sized new potatoes
  • 1 bunch broccoli di rape
  • 4 tablespoons olive oil
In This Recipe
Directions
  1. Heat the olive oil in a large pot over medium heat and add onion, carrot, and garlic. Cook about 10 minutes, until the onion is soft and translucent but not colored.
  2. Add the lentils, water, salt and pepper, hot pepper flakes, and kielbasa. Simmer about 40 minutes, until the lentils are tender. They will absorb most of the water and cohere like a stew.
  3. While the lentils and kielbasa are cooking, boil the potatoes. Drain and keep warm in their pan.
  4. Cook broccoli di rape in 1 inch of boiling water in a medium saucepan for about 5 minutes, until tender but still bright green. Drain, then simmer in 4 tablespoons of olive oil in the same pan for an additional 5 minutes.
  5. To serve, cut the kielbasa into slices. On each plate, put a dollop of lentils, a few slices of kielbasa, a boiled potato, and a spoonful of broccoli di rape. The rich sausage, bitter greens, earthy lentils, and starchy potato make a melange on the plate. Delicious!

See what other Food52ers are saying.

  • gabby
    gabby
  • Nicole Hindes
    Nicole Hindes
  • luvcookbooks
    luvcookbooks

4 Reviews

gabby December 17, 2020
Any suggestions about the type of lentils you think work best?
 
Author Comment
luvcookbooks December 18, 2020
To be honest, I use whatever I have around, usually orange or yellow because I make a lot of dal. I wouldn’t use a pricey black lentil. Hope that helps. It’s a lovely winter dish.
 
Nicole H. November 21, 2020
This was pretty yummy. The flavors are good matches indeed.
 
Author Comment
luvcookbooks November 21, 2020
So happy you tried it and liked it!