| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Sami | November 19 | 1 | servings |
INGREDIENTS
| A; (2 1/2-inch) piece | ||
| ; smoked kielbasa, | ||
| ; sliced thin | ||
| 1 | ts | Vegetable oil if necessary |
| 2 | Garlic cloves; minced | |
| 1 | sm | Onion; sliced thin |
| 1/2 | c | Lentils; picked over |
| 1 1/2 | c | Water |
| 1 1/2 | c | Chicken broth |
| 1/2 | sm | Bunc kale; stems and center |
| ; ribs discarded and | ||
| ; leaves sliced thin | ||
| ; (about 2 cups) | ||
| 1 | tb | Balsamic or red-wine vinegar |
INSTRUCTIONS
In a 3-quart heavy saucepan brown sausage over moderate heat and transfer with a slotted spoon to paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add enough oil to measure 1 teaspoon fat. Cook garlic, stirring, until golden. Add onion and cook, stirring, until softened. Add lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer, uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste. Makes about 3 cups. Gourmet November 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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