Recipes Ingredients Meat & Poultry Pork Recipes Kielbasa and Lentil Rice with Spinach Be the first to rate & review! By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on December 2, 2020 Print Rate It Share Share Tweet Pin Email Photo: Chris Simpson Prep Time: 20 mins Total Time: 1 hr Servings: 4 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. Ingredients 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 Directions 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. 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. 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. Rate it Print