Kielbasa and Lentil Rice with Spinach

kielbasa and lentil rice with spinach
Photo: Chris Simpson
Prep Time:
20 mins
Total Time:
1 hr

This easy weeknight dinner combines fresh ingredients and pantry staples in an inspired way: setting links of smoky Polish sausage atop saucy rice and lentils with wilted greens.


  • 2 tablespoons extra-virgin olive oil

  • 1 pound kielbasa or other smoked sausage

  • 1 medium onion, chopped (2 cups)

  • Kosher salt and freshly ground pepper

  • 4 teaspoons curry powder

  • ½ cup green or brown lentils, picked through and rinsed

  • ½ cup long-grain white rice

  • 1 can (15 ounces) crushed tomatoes

  • 2 tablespoons apple-cider vinegar

  • 1 bunch fresh spinach (about 8 ounces), thick stems removed, torn into 2-inch pieces


  1. Heat oil in a large straight-sided skillet over medium-high. Prick kielbasa in a few places with a fork. Add to skillet and cook, flipping once, until browned in places, 5 to 7 minutes; transfer to a plate. Add onion to skillet; reduce heat to medium, season with salt, and cook, stirring occasionally, until golden, 5 to 6 minutes.

  2. Stir in curry powder; cook 30 seconds. Add lentils and 2 1/2 cups water; bring to a boil, then cover, reduce heat, and simmer 10 minutes.

  3. Stir in rice, tomatoes, and vinegar; season with salt and pepper. Return kielbasa and any juices to skillet. Cover; simmer over low until rice and lentils are just cooked through, about 15 minutes. Add spinach, cover, and cook until just wilted, 2 to 3 minutes. Stir spinach into rice mixture; season to taste. Slice sausage and serve.

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