LENTIL SOUP WITH POLISH KIELBASA

Ingredients

• 1 pound French green lentils
• 2 large onions, chopped
• 1 tablespoon garlic, chopped
• 1/4 cup good olive oil, plus extra for drizzling on top
• 1 teaspoon salt  can add more if needed
• freshly ground black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh
• 3 cups celery, diced (8 stalks)
• 3 cups carrots, diced
• 3 cups small Yukon gold potatoes, diced
• 3 quarts chicken stock
• 1/4 cup tomato paste
• 1 or 2 12 ounce package Beef Polish Kielbasa, diced (depending on your taste)
• 2 tablespoons red wine or red wine vinegar
• Freshly grated Parmesan cheese

Instructions

1. Rinse lentils, let drain.
2. In a large stockpot on medium heat,saute the onions and garlic with olive oil, salt, pepper, and thyme for 20 minutes.
3. Add celery, carrots, and potatoes for 10 more minutes.
4. Add the chicken stock, tomato paste and lentils.
5. Add diced Polish Kielbasa
6. Cover and bring to a boil.  Reduce heat and simmer uncovered for one hour.
7. Check seasonings.
8. Add red wine or red wine vinegar and serve hot, drizzled with olive oil and sprinkled with Parmesan cheese.

Notes

I combined several lentil soup recipes to come up with one I prefer.  Leave off the Kielbasa to make vegetarian.  I like the sausage and I added 2 packages!

By KathyMillerTime