Lentil Soup with Kielbasa
Warm up with a hearty and flavorful bowl of Lentil Soup with Kielbasa, a comforting one-pot meal that blends smoky, savory sausage with earthy lentils and aromatic vegetables. This easy, protein-packed recipe comes together in under an hour and is perfect for feeding a family or meal prepping for the week. The robust combination of kielbasa, tender lentils, and nutritious veggies like carrots, celery, and onion is simmered to perfection in a rich broth infused with garlic, thyme, and a hint of tomato. Finished with a sprinkle of fresh parsley for a burst of brightness, this soup pairs wonderfully with crusty bread or a simple side salad. Perfect for chilly days, this wholesome dish is both satisfying and simple to make—a must-try for lovers of comforting, homemade soup recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces kielbasa sausage
- 1 medium yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 3 cloves garlic cloves
- 1 cup dried lentils
- 6 cups chicken broth
- 1 15-ounce can diced tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoons ground black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Slice the kielbasa into half-inch rounds and add to the pot. Cook for 5 minutes, stirring occasionally, until lightly browned. Remove the kielbasa and set aside.
Dice the onion, carrots, and celery. Mince the garlic.
Add the onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring, until the vegetables soften.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the dried lentils, chicken broth, diced tomatoes (with juice), bay leaf, dried thyme, ground black pepper, and salt to the pot. Stir to combine.
Return the cooked kielbasa to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the lentils are tender.
Remove the bay leaf and discard it. Taste the soup and adjust seasoning if needed.
Finely chop the fresh parsley and stir it into the soup just before serving.
Serve hot with a slice of crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 8747 mg | 380% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 75.8 g | 271% | |
| Total Sugars | 34.3 g | ||
| Protein | 103.0 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 5470 mg | 116% | |
*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.
