Skillet Turkey Kielbasa With Lentils and Kale on a table in a Studio
(Rey Lopez for The Washington Post/Food styling by Nicola Justine Davis for The Washington Post)
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Skillet Turkey Kielbasa With Lentils and Kale

This skillet turkey kielbasa, lentil and kale dish is thrifty, tasty and requires minimal effort and time, making it a true weeknight dinner dream. The recipe is easy to adapt, too: Swap out kale for another hardy green, such as collards; use chicken, turkey or plant-based sausage in place of kielbasa; and try another vinegar, or even lemon juice instead of the apple cider vinegar.

Refrigerate leftovers for up to 3 days.

From assistant recipes editor Olga Massov.


measuring cup
Servings: 4 (makes about 6 cups)
  • 2 tablespoons olive oil, plus more as needed
  • One (12-ounce) turkey kielbasa, sliced 1/4-inch thick
  • Two (15-ounce) cans lentils, rinsed and drained (or 3 cups cooked brown lentils)
  • 1 small bunch kale (5 ounces), stemmed and chopped
  • 1/2 cup water, plus more as needed
  • 1 1/2 tablespoons apple cider vinegar
  • Fine salt
  • Freshly ground black pepper


Time Icon Total: 20 mins
  1. Step 1

    In a large skillet over medium-high heat, heat the oil until shimmering. Add the kielbasa and cook without moving until browned on the bottom, 2 to 3 minutes. Flip the pieces and cook until browned on another side, about 2 more minutes.

  2. Step 2

    Decrease the heat to medium, add the lentils and stir to combine. Cook, stirring frequently, until the lentils are warmed through, about 2 minutes. Add the kale, water and vinegar, season to taste with salt and pepper (bearing in mind that kielbasa is salty and lentils may be, too) and cook, stirring frequently, until the kale has wilted some but still retains a green color, 2 to 3 minutes, adding more water if the mixture is looking dry.

  3. Step 3

    Remove from the heat, divide among the plates or shallow bowls, and serve.

Nutritional Facts

Per serving (1 1/2 cups)

  • Calories


  • Carbohydrates

    46 g

  • Cholesterol

    75 mg

  • Fat

    17 g

  • Fiber

    13 g

  • Protein

    30 g

  • Saturated Fat

    3 g

  • Sodium

    918 mg

  • Sugar

    7 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From assistant recipes editor Olga Massov.

Tested by Olga Massov