Kielbasa and Lentil Soup
Warm up with a hearty and flavorful bowl of Kielbasa and Lentil Soup—an easy one-pot recipe that’s as nourishing as it is satisfying. This comforting dish combines smoky, browned kielbasa sausage with tender lentils, vegetables like carrots, celery, and onion, and a fragrant blend of thyme and paprika for a soul-soothing aroma. Simmered in a rich chicken broth with juicy diced tomatoes, this soup is finished with vibrant baby spinach for a nutrient-packed boost. Perfect for busy weeknights or meal prepping, this wholesome soup comes together in under an hour and is sure to become a family favorite. Serve it with a crusty piece of bread and a sprinkle of fresh parsley for the ultimate cozy meal. Keywords: kielbasa and lentil soup, hearty soup recipes, easy one-pot meals, smoky lentil soup, sausage and lentils recipe.
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Recipe Information
Ingredients
- 12 ounces kielbasa sausage
- 2 tablespoons olive oil
- 1 large onion
- 3 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 1 cup dried lentils
- 6 cups chicken broth
- 14.5 ounces diced tomatoes (canned)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 4 cups baby spinach
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Slice the kielbasa into 1/4-inch rounds and set aside.
Dice the onion, chop the carrots and celery, and mince the garlic cloves.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the kielbasa slices and cook for 5-7 minutes, until they are browned on both sides. Remove the kielbasa with a slotted spoon and set aside.
In the same pot, add the diced onion, chopped carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for 1 more minute until fragrant.
Rinse the lentils under cold water and drain. Add the lentils to the pot along with the chicken broth, diced tomatoes (with their juices), bay leaf, dried thyme, paprika, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the lentils are tender.
Return the browned kielbasa to the pot and stir in the baby spinach. Cook for 2-3 more minutes until the spinach is wilted.
Taste and adjust seasoning with additional salt and pepper, if needed. Discard the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 9143 mg | 398% | |
| Total Carbohydrate | 197.1 g | 72% | |
| Dietary Fiber | 78.9 g | 282% | |
| Total Sugars | 44.8 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 5828 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
