1 turkey kielbasa
\n1\/2 lb brown or black lentils
\n1 C. sliced onion
\n1\/4 C. olive oil
\n3 garlic cloves, peeled and finely chopped
\n1\/4 C. chopped fresh coriander or parsley
\n10 oz. frozen spinach leaves, completely thawed and roughly chopped (or fresh baby spinach)
\n2 medium Yukon Gold or red-skinned potatoes, peeled and sliced
\nKosher salt and freshly ground black pepper, to taste
\n1\/4 C. chopped rind of preserved lemons<\/p>\n
In a frying pan, brown the kielbasa until very brown. Set aside. Wash and pick over the lentils. Place in a saucepan and cover with water. Bring to the boil. Cook, covered, about 20 minutes. Meanwhile, brown the onion in oil in a large casserole or Dutch oven. Stir in the garlic and coriander\/parsley. Add the spinach and saut\u00c3\u00a9 5-6 minutes, stirring frequently. Add the potatoes, lentils, and enough cooking liquid to cover. Season with salt and pepper. Bring to the boil, lower the heat, and cook at the simmer for 1 hour, or until thick and soupy, about 20 minutes. Stir in the chopped preserved lemons and the sausage. Serve hot, lukewarm, or cold.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 turkey kielbasa 1\/2 lb brown or black lentils 1 C. sliced onion 1\/4 C. olive oil 3 garlic cloves, peeled and finely chopped 1\/4 C. chopped fresh coriander or parsley 10 oz. frozen spinach leaves, completely thawed and roughly chopped (or fresh baby spinach) 2 medium Yukon Gold or red-skinned potatoes, peeled and sliced Kosher salt and freshly ground black pepper, to taste 1\/4 C. chopped rind of preserved lemons In a frying pan, brown the kielbasa until very…<\/p>\n