Have you ever whipped up a pot of soup and realized that it needed something…more?
Our easy one-pot lentil kielbasa soup shortcuts the flavor problem with heavily spiced, smoky Polish sausage, which you can find in any supermarket.
Layers of earthy lentils and veggies brighten and balance the stew into a hearty, healthy (and Ayurveda-approved) meal. Oh, and if you make the recipe a day ahead of time, the flavors will meld and develop even more.
2 tablespoons extra-virgin olive oil
12 ounces kielbasa, sliced
2 celery stalks, sliced
2 medium carrots, chopped
1 small onion, chopped
3 garlic cloves, sliced
1 cup French or green lentils
One 15-ounce can crushed tomatoes
6 cups chicken broth
Kosher salt and freshly ground black pepper
2 heads broccoli rabe, chopped
1. Heat the olive oil in a large pot over medium heat. Add the kielbasa and cook until browned, flipping once, 7 to 9 minutes. Transfer to a plate. Add the celery, carrots, onion and garlic to the pot. Cook, stirring occasionally, until softened, 8 to 10 minutes.
2. Add the lentils, tomatoes, chicken broth, kielbasa and 1 teaspoon each salt and pepper and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the lentils are tender, 30 to 35 minutes. Stir in broccoli rabe and serve, or store in the refrigerator for up to three days.