Lentil, Kielbasa, and Garlic Stew

In 8-quart saucepot, heat 2 teaspoons oil on medium until hot. Add half of kielbasa and cook 4 to 5 minutes or until browned. Transfer to medium bowl. Repeat with remaining kielbasa and 2 teaspoons oil.

In same pot, heat remaining 2 teaspoons oil on medium. Add onion, carrots, and celery; cook 15 minutes or until vegetables are golden, stirring often. Stir in garlic; cook 1 minute.

Add water, broth, tomatoes, and lentils to pot; heat to boiling on high. Reduce heat to medium-low; simmer, uncovered, 40 minutes or until lentils are tender. Stir in kielbasa; heat through. Spoon half of stew into serving bowls; garnish with celery leaves. Spoon remaining into freezer-safe containers (see Thawing and Reheating Tips ).

Tips & Techniques Tip: Sort through dry lentils to remove any small stones or shriveled pieces, then rinse to remove any grit.

To reheat after thawing:

Top of range: In covered saucepan, heat to boiling on medium, about 35 minutes, stirring often.

Microwave oven: Heat, covered, on Low (30 percent) 10 minutes, stirring once or twice, then on High 10 to 15 minutes, stirring once.