1 C dried lentils
4 C chicken broth made from chicken bouillon
1/2 tsp salt
1 TBL olive oil
2 med onions
1 lb. sliced smoked turkey sausage or kielbasa OR canned chicken
ground pepper to taste
1/2 C rice
2 TBL parsley, dried or fresh
2 t. curry
Put lentils, broth, and salt in a large saucepan. Cover, bring to a boil, then lower heat and let the lentils simmer gently for 20 minutes.
Heat oil in a skillet over low heat and saute the onion, stirring frequently, add kielbasa if using, and cook until onions are pale gold, about 5 minutes. Season liberally with pepper and set aside.
When the lentils have cooked about 20 minutes, add and stir in the onion mixture, rice, and curry powder. Simmer, covered, for an additional 18 minutes or until the rice is tender and the liquid absorbed. Check the pan from time to time to make sure the mixture isn't sticking. Sprinkle with parsley. Can also add fresh chopped tomatoes and grated cheese to the top.
*If using chicken, add in the last 18 minutes of the lentils cook time. Serves 4-6.
