Ingredients for Lentil Soup With Kielbasa
- 2 tablespoons olive oil
- Crushed Red Pepper Flakes
- White Onion
- Garlic Cloves
- Celery Rib
- 1 cup carrots, chopped
- Diced Tomatoes
- Brown Lentils
- 4 cups chicken broth
- 2 cups water
- 1/2 cup dry white wine (optional)
- 1 teaspoon dried thyme
- Smoked Kielbasa
- Italian Pastina
- Pecorino Romano Cheese
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How to Make Lentil Soup With Kielbasa
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add 1/2 teaspoon crushed red pepper flakes, 1 medium onion (chopped), 2 cloves garlic (minced), 2 celery stalks (chopped), and 1 cup carrots (chopped). Cook until vegetables are softened, about 5-7 minutes.
- Stir in 1 (28 ounce) can crushed tomatoes with their juice and bring to a boil.
- Add 1 cup brown or green lentils, 4 cups chicken broth, 2 cups water, 1/2 cup dry white wine (optional), 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until lentils are tender.
- While the soup simmers, dice 8 ounces of kielbasa (optional) into bite-sized pieces.
- Stir in the cooked kielbasa and 1 cup cooked macaroni (optional). Simmer for an additional 5 minutes.
- Serve hot, topped with generous shavings of Pecorino Romano cheese.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
36g
Fat
9g
Carbs
20g
