Ingredients

1 teaspoon vegetable oil
1 pound kielbasa sausage, cut into chunks
1 medium onion, minced
Salt
2 medium garlic cloves, minced
1 1/4 teaspoon smoked bittersweet or sweet paprika
1 14.5-ounce can diced tomatoes, drained
5 sprigs fresh thyme, tied together with kitchen twine
1 cup lentils, picked over and rinsed
1 1/2 cups low-sodium chicken broth
1 1/2 cups water
Ground black pepper
2 medium scallions, sliced thin on the bias

Directions

Heat the oil in a 12-inch skillet over medium-high heat. Carefully lay sausage in the skillet, cut-side down, and cook until browned, about 2 minutes. Transfer to a plate.

Return the skillet with all remaining fat to medium-high heat. Add onion and 1/2 teaspoon salt; cook, scraping the browned bits off the skillet, about 5 minutes. Add garlic and paprika; cook about 1 minute. Add tomatoes and thyme, cook 1 minute. Stir in lentils, broth and water; bring to a simmer. Cover; reduce heat to low, and cook until lentils are almost tender, about 35 minutes.

Nestle the kielbasa into lentils and continue to cook, covered over low heat until lentils are completely tender, about 10 minutes. Discard thyme bundle and season with salt and pepper to taste. Serves 4.