Lentil Stew with Sausage and Potatoes

Ingredients

• 1  bay leaf 
• 2 cups brown lentils picked over rinsed
• 1 teaspoon curry powder 
• 0.5 cup feta cheese crumbled
• 4 large garlic cloves minced
• 1 tablespoon juice of lemon fresh
• 4 tablespoons olive oil 
• 10 small red-skinned potatoes quartered
• 0.5 pound turkey kielbasa diced
• 4 cups vegetable broth low-sodium
• 1 small bunch watercress leaves 

Equipment

• frying pan
• sauce pan

Directions

1. Heat 2 tablespoons of the oil in a large, heavy saucepan over medium heat.
2. Add garlic and curry powder and cook, stirring, until garlic is fragrant.
3. Add broth, bay leaf, and lentils and bring to a boil. Lower heat, cover, and simmer 15 minutes.
4. Add potatoes, cover, and cook until potatoes and lentils are tender but not mushy, about 10 to 15 minutes longer.
5. While lentils are cooking, place kielbasa in a large nonstick skillet, over medium-high heat. Brown on both sides, set aside, and keep warm.
6. Remove tough stems from arugula (or watercress) and coarsely chop. When stew is cooked, toss with remaining 2 tablespoons of oil, lemon juice, and arugula. Season with salt and freshly ground pepper. Top each serving with kielbasa and feta.