Skip to main content
BROWSE

View Recipe

LENTIL & SAUSAGE SOUP

Active Time : 20 minutes
Total Time : 1 1/2 hours
Serves : 6 servings
INGREDIENTS
  • 2 tablespoons 100% pure olive oil
  • 2 cups sliced leeks (some greens)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • 6 cups chicken broth
  • 1/2 16 ounce package dried lentils rinsed and drained
  • 2 tablespoons tomato paste
  • 1 14 ounce package Polska kielbasa ring cut in half lengthwise, sliced
DIRECTIONS

In large saucepan or Dutch oven, heat oil over medium heat. Add leeks, garlic, thyme and cumin; salt and pepper to taste. Sauté until leeks are softened (about 3-5 minutes).

Add carrots and celery; sauté 5 minutes. Add chicken broth, lentils and tomato paste.

Bring to a boil, reduce heat. Simmer, covered, 50 minutes; stirring occasionally. Add Kielbasa; continue simmering 10 minutes.