Braised Lentils and Kielbasa

• 1 Tablespoon Vegetable Oil
• 1 Small Yellow Onion, Diced
• 2 cups Thinly Sliced Cabbage (I Used Bagged Coleslaw Mix Without The Dressing)
• 2 Carrots, Peeled And Thinly Sliced
• 1 stalk Celery, Thinly Sliced
• 1 clove Garlic, Minced
• 1 teaspoon Dried Rosemary
• Freshly Ground Black Pepper
• 13 cups Dry White Wine
• 1 cup Dried Lentils
• 1- 1/2 cup Chicken Broth
• 8 ounces, weight Polish Kielbasa, Sliced Into Rounds

1. Heat skillet over medium-high heat and add vegetable oil.
2. When oil is hot, add onion and cook until it begins to soften, about 1 minute.
3. Add cabbage, carrot, celery, garlic, rosemary, and a few grinds of pepper.
4. Cook until vegetables begin to soften, about 3 minutes.
5. Pour in wine and cook, stirring, until it has almost cooked away.
6. Add lentils, chicken broth, and kielbasa, and stir.
7. Bring to a simmer.
8. Cover, reduce heat to low, and simmer gently until lentils are tender, about 25 minutes.
9. Add more broth and cook longer if lentils are still hard.
10. Disclaimer: Even after half a day in the fridge, your leftovers (particularly cabbage) will begin to turn a darker color.
11. I am not 100% sure what causes this, though my best guess is oxidation.
12. However, I am 100% certain that will still be delicious and safe to eat (just dont leave it in fridge for longer than a few daysuse common sense).
13. Recipe adapted from One Pan, Two Plates by Carla Snyder.

vegetable oil, yellow onion, cabbage, carrots, celery, clove garlic, rosemary, freshly ground black pepper, white wine, dried lentils, chicken broth, kielbasa

Taken from tastykitchen.com/recipes/main-courses/braised-lentils-and-kielbasa/ (may not work)