This hearty, healthy, and budget-friendly soup is perfect for wintertime.
I discovered lentils only when I came to the U.S., and after failing to find a recipe with them that I enjoyed, I finally decided to come up with my own. The result was this soup that highlights the nuttiness of the lentils and sweetness of the kielbasa. And since I buy kielbasa that doesn’t have any additives, I don’t need to feel guilty about this meal either. You can also just leave the kielbasa out if you want to make it vegetarian. This soup is also really inexpensive to make so it’s great for budget-conscious families (like mine). The recipe only uses half of a kielbasa, half of a bag of lentils, and half of a bell pepper so you can just freeze the other halves and be all set to make it again once you finish off the first batch.
Yield: 6-8 servings
Ingredients
- 6 oz. pork kielbasa
- 1 cup pardina lentils
- 1 medium-sized onion, chopped (about 1 cup)
- 1/2 green bell pepper, chopped
- 1 medium-sized carrot, sliced
- 2 cloves garlic, minced
- 3 tbsp tomato paste
- 1 bay leaf
- 1/2 tsp dried thyme
- 8 cups water
- Salt and pepper to taste
- Olive oil for cooking
Method
Heat a little olive oil in a large soup pot for about 1-2 minutes. Add onions, peppers, and carrots and cook for about 10 minutes, stirring occasionally. Salt and pepper to taste. Mix in garlic and tomato paste, and cook for 1 minute.
Add bay leaf and thyme and cook for 1 minute.
Add lentils and water and stir. Wait to salt soup until after you’ve added kielbasa. Cook until lentils are done (about 40 minutes). Add kielbasa and let simmer for about 5 minutes or until kielbasa is warmed through. Add salt to taste.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.