Ingredients
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery with leaves, chopped
- 1 pound kielbasa sausage, sliced
- 2 quarts chicken broth
- 1 (15 ounce) can crushed tomatoes
- 1 clove garlic, crushed
- 1 pound dry lentils, rinsed
- 2 bay leaves
- salt and pepper to taste
Why You'll Keep Making This
This soup is packed with protein and fiber, making it both filling and nutritious. The combination of lentils and sausage creates a rich, comforting flavor that warms you up on chilly days. It’s easy to make and perfect for meal prepping.
Helpful Chef Tips
- Rinse the lentils well before cooking to remove any dust or debris.
- Brown the sausage thoroughly to develop deep flavor in the soup.
- Simmer gently to allow the lentils to soften without breaking apart.
- Brown the sausage thoroughly to develop deep flavor in the soup.
- Simmer gently to allow the lentils to soften without breaking apart.
Directions
Warm some oil in a large pot over medium heat. Toss in the chopped onion, carrots, and celery, and cook them for about 2 minutes, stirring occasionally. Next, add the kielbasa, chicken broth, tomatoes, garlic, lentils, and bay leaves. Bring everything to a gentle boil, then lower the heat and let it simmer uncovered for around 2 hours so all the flavors can meld together. Before serving, give it a taste and season with salt and pepper as needed.
Serving Guide
Serve this soup with a side of crusty bread or a simple green salad for a complete meal. A dollop of plain yogurt or a sprinkle of fresh herbs like parsley or thyme can add a nice fresh touch on top.
Reheating And Storage
Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to four days and freezes nicely for up to three months. Reheat gently on the stove, adding a splash of water or broth if needed.
