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Ingredients
- 2 teaspoons olive oil
- 2 cups chopped onion
- 1 1/4 cups chopped celery
- 1/2 cup chopped carrot
- 2 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 3 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 thyme sprigs
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 (16-ounce) bag dried lentils
- 1 (14-ounce) package turkey kielbasa, cut into 1/2-inch slices
- 1 bay leaf
Preparation
Step 1
Preheat oven to 375°.
Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, carrot, and garlic; sauté 5 minutes. Stir in tomato paste, and cook 1 minute, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 1 minute. Add water and remaining ingredients; bring to a boil. Cover and place in oven. Bake at 375° for 1 hour and 15 minutes or until lentils are tender; discard bay leaf.
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