Braised Lentils with Polish Kielbasa and Cabbage


(Adapted from Carla Snyder’s recipe in One Pan, Two Plates)


Serves 2 – 3


1 tablespoon vegetable oil

1 small yellow onion, thinly sliced

2 cups (about 6 ounces/170g) thinly sliced cabbage

1 carrot, peeled and thinly sliced

½ celery stalk, thinly sliced

1 clove garlic, minced

2 teaspoons fresh rosemary or 1 teaspoon dried

½ teaspoon salt

Freshly ground black pepper

1/3 cup dry white wine (or apple juice)

¾ cup dried lentils

1¼ cups chicken broth (I used 1 teaspoon Better than Bouillon Chicken Base in 1¼ cups water.)

8 oz./255 g Polish kielbasa, cut into bite-size pieces (I actually used Uli’s Smoked Bratwurst.)

2 teaspoons minced fresh flat-leaf parsley (Optional; I didn’t use it.)


1.      Prep all of the ingredients so they are ready to go. (Chop the vegetables and sausage, measure the wine, lentils, and broth, etc.)

2.      Heat a large skillet over medium-high heat. When it’s hot, add the oil. Swirl it around and let it heat up.)

3.      Add the onion to the skillet and cook, stirring occasionally, until it softens a bit, about 1 minute.

4.      Add the cabbage, carrot, celery, garlic, rosemary, salt, and a bit of pepper to the pan. Cook, stirring occasionally, until the vegetables have softened a bit, about 3 or 4 minutes.

5.      Add the wine and cook until most of the wine has evaporated.

6.      Add the lentils, chicken broth and kielbasa, Stir so the lentils are submerged in the broth. Bring the mixture to a boil, then cover, reduce the heat to a simmer. Cook for 25 – 30 minutes, until the lentils are done.

7.      Serve and garnish with parsley, if desired.