This is totally not a lovely, green vegetable-filled, start-of-spring meal. But today has been cloudy, rainy, and cold, so I think a wintry meal is definitely appropriate.
Sometimes the tastiest dishes aren’t always the prettiest. Such is the case with these Braised Lentils and Kielbasa. They are so delicious – lentils sauteed with carrots, celery, cabbage, and rosemary cooked in a little white wine and then simmered with rounds of kielbasa until the lentils are tender. It isn’t the most glamorous meal, but it certainly is filled with an incredible amount of flavor!
Also, Drew and I are taking a trip to see a friend who lives about 8 hours away in a few weeks, and I’m already thinking of audiobook options. Any good recommendations for something that would be entertaining but also have some substance? We last tried this with 20,000 Leagues Under The Sea and we were both about to fall asleep on the road because of the lengthy technical descriptions of ocean currents.
- • 1 tablespoon vegetable oil
- • 1 small yellow onion, diced
- • 2 cups thinly sliced cabbage (I used a bagged coleslaw mix without dressing)
- • 2 carrots, peeled and thinly sliced
- • 1 stalk celery, thinly sliced
- • 1 clove of garlic, minced
- • 1 teaspoon dried rosemary
- • ⅓ cup dry white wine
- • 1 cup dried lentils
- • 1½ cups chicken broth
- • 8 oz Polish kielbasa, sliced into rounds
- Heat a skillet over medium-high heat and add the vegetable oil. When the oil is hot, add the onion and cook until it begins to soften, about 1 minute. Add the cabbage, carrot, celery, garlic, rosemary, and a few grinds of pepper. Cook until the vegetables begin to soften, about 3 minutes.
- Pour in the wine and cook, stirring, until it has almost cooked away. Add the lentils, chicken broth, and kielbasa, and stir. Bring to a simmer. Cover, reduce the heat to low, and simmer gently until the lentils are tender, about 25 minutes. Add more broth and cook longer if the lentils are still hard.
Disclaimer: Even after half a day int the fridge, your leftovers (particularly the 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 is still be delicious and is safe to eat (just don’t leave it in the fridge for longer than a few days….use common sense ).
Adapted from One Pan, Two Plates by Carla Snyder