- Calories 389
- Fat 16g
- Sat fat 4g
- Cholesterol 40mg
- Sodium 874mg
- Protein 21g
- Carbohydrate 43g
- Sugar 3g
- Fiber 11g
- Iron 5mg
- Calcium 50mg
Lentil and Kielbasa Stew
Roland Bello
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.
How to Make It
Step 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.
Step 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.
Step 3
Serve warm sprinkled with the parsley.
grumpyswife89
2014-05-26T18:37:50-04:00
I made this with the following changes....great stew by the way......I used chicken broth 6 cups broth and 2 cups water. Added zucchini and summer squash sliced and halved, baby kale, and more garlic. Used garlic and cheese sausage, That is the sausage I had on hand. I also seasoned it with cumin, salt and pepper and a shot of lime juice. Yummy! Had a pot of brown rice already cooked and added that to the bowl before spooning the stew in the bowl. Everyone loved it! Nice with a salad and crusty loaf of bread!
cssimpson
2014-03-05T09:57:31-05:00
My adjustments: Doubled the veggies including garlic; threw in a couple of beef bouillon cubes and a tsp. chicken base in lieu of salt, about 1/2 tsp red pepper flakes, a tsp dried thyme, a couple of bay leaves; used red pepper/spinach/chicken sausage from Costco; increased simmer time for extra veggies, a splash of lemon juice at the end; no parsley. We liked it as much as the Honey-baked Ham Soup mix that uses the brontosaurus-looking leftover hambone. That's a real compliment coming from my husband. Thanks for all the suggestions!
pdxhomecook0123
2014-03-03T19:27:29-05:00
After reading the previous comments, I made the following adjustments. I did 6 cups of chicken broth and 2 cups of water. (Next time, I will do half broth and half water since the kielbasa already salts the soup.) I added no salt (see previous sentence). To enhance the complexity of the stew, I added thyme, oregano, and a bay leaf. I'd definitely make this again!
Pelicanhead
2014-02-26T15:16:45-05:00
Made this tonight. Definitely needs something to zip it up. Should have tried the chicken broth. I might add some salsa when I serve it.
bmeister
2014-02-23T10:18:33-05:00
Added fresh mushrooms, red pepper, and cabbage. Should've used chicken broth instead of water...needed the extra flavor. Otherwise very good.
bevo44
2014-02-23T09:58:25-05:00
I made this using 6 cups of chicken broth instead of 8 cups of water and it was delicious. I wanted it more like a thick stew then a soup and this worked out very well! Yummy
Chynadoll30
2014-02-10T16:19:39-05:00
I made this soup in the pressure cooker tonight as I did not want to wait 1 hour 45 minutes for dinner. I used a combination of different lentils that I usually cook for indian lentil soup, which was mung beans, small yellow lentils and small green lentils. I keep them mixed together. I find that they are more flavorful that way. I used polska kielbasa by Hilshire Farms and cooked it for 8 minutes in the pressure cooker, and at the end used a combination of the natural pressure and quick pressure release. Apart from adding a little bit more salt and pepper, the stew was delicious, thick and tasty. I would definitely make it again!
