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Rating: 3.5 stars
105 Ratings
  • 5 star values: 34
  • 4 star values: 19
  • 3 star values: 25
  • 2 star values: 18
  • 1 star values: 9

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.

Chris Morocco

Gallery

Credit: Roland Bello

Recipe Summary

hands-on:
45 mins
total:
1 hr 10 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Serve warm sprinkled with the parsley.

Nutrition Facts

389 calories; fat 16g; saturated fat 4g; cholesterol 40mg; sodium 874mg; protein 21g; carbohydrates 43g; sugars 3g; fiber 11g; iron 5mg; calcium 50mg.
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