I grew up on kielbasa, unbeknown to me. In my house, kielbasa was served with mustard and a side of Velveeta mac and cheese (bleck!). My mom would even remove the skin of the kielbasa for me…lord only knows why. Bless her heart.
In this dish, turkey kielbasa is flavored with garlic and served up with hearty, healthy lentils and plenty of vegetables to start the new year right.
Happy New Year, by the way!
After being raved about online and the 8 cloves of garlic the recipe called for, I could only assume we would enjoy this recipe. Though not the traditional black-eyed peas on this New Years Day, lentils are a close relative and something I would like to use more often in my kitchen.
A low-calorie, filling, and low-cost dish with lots of flavor to start 2012 off right. Here ya go!
2 Tbsp extra-virgin olive oil
1 1/2 lb turkey kielbasa, cut into bite size chunks
1 large onion, chopped
1 1/2 cups carrots, cut into small chunks
4 medium stalks celery, chopped
8 cloves garlic, minced
6 cups water
2 cans (14 oz) low-sodium chicken broth
2 cans (14 oz) diced tomatoes
16 oz lentils, picked over and rinsed
Heat oil in a large pot, then add kielbasa. Cook until brown and then transfer to a plate.
Add onion, celery, and carrots to pot and cook until golden. Add garlic and cook another minute.
Add water, broth, tomatoes and lentils to pot and bring to boil. Reduce to medium-low and cook uncovered for about 40 minutes, or until lentils are tender. Stir in kielbasa and heat through. Serve. Yield: 10 servings.
Nutrition Information (per serving): 262 calories; 7.2 g. fat; 42 mg. cholesterol; 889 mg. sodium; 35.4 g. carbohydrate; 16.2 g. fiber; 28.2 g. protein
Result: This was a great dish packed with flavor and fiber. Lentils are inexpensive and loaded with nutrition. If you love garlic or kielbasa, this dish is perfect for you. Mr. Prevention gave this one a thumbs up, too…and that I wasn’t expecting! Enjoy!
Money Matters: The kielbasa is the most expensive ingredient, but I was able to find organic, nitrate-free turkey kielbasa for $3.99 for 12 ounces at Whole Foods ($0.33/ounce). I got 8 large onions for $3.99 at Cost Co ($0.50 each), and 1 bunch of celery (about 8 stalks) for $0.99. One pound of lentils is $1.19 at my Kroger and broth is on sale all the time for $0.60/can. The total cost of the recipe comes in at $14.o7 and the cost per serving, $1.41.
Weekly Menu: January 1st – 5th
- Sunday: Creamy Roasted Cauliflower and Broccoli Soup (roll-over from last week)
- Monday: Chickpea Pot Pie with Cornbread Crust
- Tuesday: leftovers (I teach at night)
- Wednesday: Slow Cooker Buffalo Chicken Chowder
- Thursday: leftovers (I teach at night)
Other than laundry and prepping for classes to being next week, there are no plans on today’s agenda. Uhhhmazing 🙂