Savory Lentil Soup
Prep
Cook
Total
Yield 4 quarts
Savory lentil soup is perfect on its own, or for an extra zip of flavor try drizzling it with pesto or balsamic vinegar. You can also top this soup with chopped fresh parsley or basil.
Finish off the meal with a slice of crusty sourdough bread slathered with garlic butter and a simple salad.
Ingredients
- Warm water
- 1 tablespoon apple cider vinegar
- 2 cups brown/ green lentils
- 6 cups chicken broth
- 1 small yellow onion, diced
- 2 large russet potatoes, diced
- 1/2 package of kielbasa, sliced
- 2 large carrots, diced
- 2 ribs celery, diced
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- salt and freshly ground black pepper to taste
Instructions
Cover the lentils with warm water and apple cider vinegar. Add enough water to cover the lentils by two inches. Allow them to soak for up to 12 hours.
After soaking, drain and rinse the lentils. Set them aside.
In a large pot, (I prefer an enameled cast iron dutch oven), heat the oil until just warm. Add the kielbasa. Cook until all sides have started to brown slightly. Remove and set aside for later.
Add the onions, saute over medium heat until translucent, this should take about 5-8 minutes. Add the onions and cook for one minute, stirring frequently.
Reduce the heat to low. Add the potatoes, carrots, celery, thyme, and bay leaf. Pour in the broth. Stir and return the heat to medium-high.
Bring to a boil, then reduce to low-medium heat. Cover and allow to simmer for about 45-60 minutes, or until the lentils and potatoes are soft, stirring occasionally.
Add prepared kielbasa and remove the bay leaf.
Add the salt and pepper to taste.
Top with a drizzle of pesto or balsamic vinegar.
If desired, serve with crusty bread with garlic butter and a simple salad.
Recipe by Nourishing Simplicity at https://nourishingsimplicity.org/savory-lentil-soup/