This cozy lentil soup has a handful of shortcuts up its sleeve.

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Credit: Antonis Achilleos

Recipe Summary test

hands-on:
25 mins
total:
45 mins
Servings:
4
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You don't need a pot simmering on the stove all day to create some cozy magic. This easy lentil soup starts with browning slices of kielbasa—a Polish sausage, which imparts lots of flavor in little time. Then two all-star kitchen shortcuts are used to shave minutes off of prep: canned diced tomatoes and lentils. (Take note; always keep these handy for quick meals.) Simmer it all along with onion, celery, and fragrant rosemary to create a soup that is aromatic, nourishing, and satisfying. Make it yours and swap in chopped carrots if you don't have any celery, or use thyme instead of rosemary.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan or medium Dutch oven over medium. Add sausage; cook, flipping occasionally, until browned in spots, about 6 minutes.

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  • Stir in onion, celery, and rosemary. Cook, stirring often, until slightly softened, about 5 minutes.

  • Stir in broth, tomatoes, lentils, and salt. Bring to a boil over high. Reduce heat to low; gently simmer, stirring once or twice, until flavors meld, about 15 minutes.

  • Divide soup among 4 bowls. Top each bowl with sour cream, if desired, and chopped rosemary.

Nutrition Facts

584 calories; fat 35g; cholesterol 69mg; sodium 1469mg; carbohydrates 43g; dietary fiber 16g; protein 25g; sugars 12g; saturated fat 11g.
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