Braised Lentils and Kielbasa

Heat skillet over medium-high heat and add vegetable oil. When oil is hot, add onion and cook until it begins to soften, about 1 minute. Add cabbage, carrot, celery, garlic, rosemary, and a few grinds of pepper. Cook until vegetables begin to soften, about 3 minutes.

Pour in wine and cook, stirring, until it has almost cooked away. Add lentils, chicken broth, and kielbasa, and stir. Bring to a simmer. Cover, reduce heat to low, and simmer gently until lentils are tender, about 25 minutes. Add more broth and cook longer if lentils are still hard.

Disclaimer: Even after half a day in the fridge, your leftovers (particularly 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 will still be delicious and safe to eat (just don’t leave it in fridge for longer than a few days—use common sense).

Recipe adapted from One Pan, Two Plates by Carla Snyder.