Lentil and Kielbasa Stew

3.5
(105)

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.

Lentil and Kielbasa Stew in Two Large Soup Bowls With Spoons
Photo: Roland Bello
Hands On Time:
45 mins
Total Time:
1 hrs 10 mins
Yield:
6 serves

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

  • 2 tablespoons olive oil

  • 2 stalks celery, sliced

  • 2 medium carrots, chopped

  • 1 medium onion, chopped

  • 3 cloves garlic, sliced

  • 12 ounces kielbasa, sliced

  • 2 cups French or green lentils

  • kosher salt and black pepper

  • 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.

Nutrition Facts (per serving)

389 Calories
16g Fat
43g Carbs
21g Protein
Nutrition Facts
Calories 389
% Daily Value *
Total Fat 16g 21%
Saturated Fat 4g 20%
Cholesterol 40mg 13%
Sodium 874mg 38%
Total Carbohydrate 43g 16%
Total Sugars 3g
Protein 21g
Calcium 50mg 4%
Iron 5mg 28%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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