Hearty Lentil Stoup
From LindaLMT 8 years ago
- 1 hour to make
- Serves 8
This stew-like soup is thick and hearty with every spoonful overflowing with rib-sticking satisfying goodness. The Kielbasa adds lots of flavor so use a brand and blend you like best.
Ingredients
- 1 medium onion - peeled shopping list
- 2 cloves garlic - peeled shopping list
- 3 carrots - peeled shopping list
- 3 stalks of celery shopping list
- 2 tablespoon oil shopping list
- 10 to 14 oz. package of Kielbasa - cut into cubes shopping list
- 64 oz. chicken broth shopping list
- 1 (16 oz.) bag brown lentils - rinsed shopping list
- 1 bay leaf shopping list
- 1/2 cup ditalini pasta - dry shopping list
- 1 (14 oz.) bag of fresh baby spinach - chop course shopping list
- cracked black pepper to taste shopping list
- grated Italian cheese shopping list
How to make it
- 1. In a food processor mince onion, garlic, 2 carrots, and 2 stalks of celery.
- 2. In a large soup pot heat oil and add Kielbasa and processed vegetables.
- 3. Sautee on medium heat till vegetables are tender and Kielbasa begins to brown (about 10 minutes).
- 4. Add chicken broth, lentils, 1 diced carrot, 1 diced stalk of celery, and bay leaf.
- 5. Bring to boil, reduce heat and simmer uncovered till lentils are soft (about 30 minutes).
- 6. Turn heat off and stir in ditalini pasta and spinach.
- 7. Cover soup with lid and let sit for about 20 minutes.
- 8. If soup is too thick adjust by adding a little water.
- 9. Season pot of soup or individual servings with cracked black pepper and grated cheese.
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