Skillet Lentil Stew

Directions

1. In a 12-inch (30 cm) pan or skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Stir in the sausage and cook until browned, about 5 minutes. Remove from the skillet with a slotted spoon and place in a bowl. Cover and keep warm.
2. Add remaining oil to the skillet and stir in the onions. Sauté until translucent, about 3-4 minutes. Stir in garlic, thyme, and paprika. Stir until fragrant, about 1 minute.
3. Add broth, scraping up any brown bits from the bottom of the pan. Stir in lentils and bring mixture to a boil over high heat. Cover, reduce heat to medium-low and simmer for 15 minutes.
4. Add potatoes and cook, covered, for another 10-15 minutes until the potatoes and lentils are tender, but not mushy.
5. Add cooked sausage, greens, corn, parsley, and lemon zest and juice. Season to taste with salt and pepper.
6. Divide stew among bowls and sprinkle with Feta.