Lentil Soup with Kielbasa

Lentils have been cultivated for over six thousand years and are packed with protein and fiber. Lentil are delicious and, unlike most legumes, cook quickly and do not require an over-night soak. I like to use green or brown lentils in this soup - if you choose French Green Le Puy lentils, the cooking time will be a bit longer. Salt will also increase cooking time, so add just before serving, if needed.

Use your favorite kielbasa - easily found in any grocer, usually in a U-shaped package. I particularly recommend using the turkey kielbasa from Wellshire Farms, as the sausage is made naturally-raised meat and no nitrates or chemicals are added - plus Wellshire Farms kielbasa is smoked and the flavor is perfect with lentils!


2 Tablespoons olive or vegetable oil
1 cup yellow onion, minced
1 cup carrots, peeled and chopped
1 cup celery, sliced thin
16 oz. green or brown lentils (about 2½ cups)
1 quart (4 cups) chicken stock
3 cups water (or more stock)
12 oz. smoked kielbasa, sliced and quartered
1 teaspoon dried or fresh oregano (optional)
Black pepper to taste
Salt, if needed, to taste

Heat a large soup pot. Add 2 Tablespoons of oil to coat the bottom of the pan and sauté the onions, carrots and celery for five minutes, until they begin to soften. Add the lentils, stock, water and sliced kielbasa. Season with oregano and black pepper, if desired. Bring to a boil, then reduce the heat to a simmer. Cover and let simmer for 35-50 minutes (cooking time will depend upon your lentils!). The soup will be quite thick. Ladle into bowls and enjoy!

Serves 6.

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