Lentil and Kielbasa Stew

Forget chicken and rice soup, or your typical stew of beef and potatoes. This Lentil and Kielbasa Stew provides a totally new taste, one that’s hearty, packed with nutrients and protein, and very easy to make. Don’t let the total time below discourage you. Once everything’s in the pot, you’ll only need to stir the stew occasionally for 45 minutes or so, but you can use that time to pack tomorrow’s lunch or plan a few dinners for later in the week. Or simply relax while the soup’s aroma fills your kitchen. Once the lentils are tender, scoop into bowls, top with parsley and serve with crusty bread.

lentil-kielbasa-stew
Photo by Roland Bello
Lentil and Kielbasa Stew 3.1 64 5 1
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 389 calories
    • Fat 16 g
    • Sat Fat 4 g
    • Cholesterol 40 mg
    • Sodium 874 mg
    • Protein 21 g
    • Carbohydrate 43 g
    • Sugar 3 g
    • Fiber 11 g
    • Iron 5 mg
    • Calcium 50 mg
Forget chicken and rice soup, or your typical stew of beef and potatoes. This Lentil and Kielbasa Stew provides a totally new taste, one that’s hearty, packed with nutrients and protein, and very easy to make. Don’t let the total time below discourage you. Once everything’s in the pot, you’ll only need to stir the stew occasionally for 45 minutes or so, but you can use that time to pack tomorrow’s lunch or plan a few dinners for later in the week. Or simply relax while the soup’s aroma fills your kitchen. Once the lentils are tender, scoop into bowls, top with parsley and serve with crusty bread.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 2 stalks celery, sliced
  3. Check 2 medium carrots, chopped
  4. Check 1 medium onion, chopped
  5. Check 3 cloves garlic, sliced
  6. Check 12 ounces kielbasa, sliced
  7. Check 2 cups French or green lentils
  8. Check kosher salt and black pepper
  9. Check fresh flat-leaf parsley leaves, for serving

Directions

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the celery, carrots, onion, and garlic. Cook, stirring occasionally, until softened, 8 to 10 minutes.
  2. Add the kielbasa, lentils, 8 cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils are tender, 35 to 45 minutes.
  3. Serve warm sprinkled with the parsley.