Name: My Favorite Simple Smoked Kielbasa & Rosemary Lentil Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6
Cuisine: soup
Ingredients: 1 12 oz. smoked kielbasa, sliced into small pieces; 1 tablespoon olive oil; 1/2 yellow onion, small diced; 5-6 small carrots, sliced; 2 celery stalks, sliced thinly; 3 bay leaves; 1 heaping tablespoon dried rosemary, roughly chopped; 3 garlic cloves, roughly chopped; 3/4 cup dried lentils; 1 can diced roasted tomatoes; 1 quart & 1 cup chicken bone broth; *optional – 1 can full fat unsweetened coconut milk; 1/2 cup fresh parsley, chopped

My Favorite Simple Smoked Kielbasa & Rosemary Lentil Soup

December 23, 2020

If you need a bowl of love…well, here it is!

I love using smoked kielbasa along with the usual soup vegetables and lentils. It’s hearty, full of flavors and the broth is crazy good.

Add in coconut milk, if you love it – don’t add it if you don’t. A little extra bone broth at the end makes it even better. The lentils soak up a lot of the liquid which makes this one pot meal, a hit!

Let's talk Lentils.

Let’s talk Lentils.

Brown, Green, Red, Yellow, Black Beluga and Pardina Lentils

Step aside quinoa and kale – we have a superfood on our hands. Lentils take the cake when it comes to nutrition. Packed with nutrients and oh so convenient.

Lentils are good for your gut health, lowering blood sugar and fighting heart disease. They are a great source of fiber.

They are a great source of B vitamins, iron , magnesium, potassium and zinc. Talk about plant-based protein!

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Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!

My Favorite Simple Smoked Kielbasa & Rosemary Lentil Soup

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Author: Kat @ inthewhitesparrowkitchen
Total Time: 40 minutes
Yield: 6 1x
Diet: Gluten Free

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Description

If you need a bowl of love…well, here it is!

Ingredients

Scale

1 12 oz. smoked kielbasa, sliced into small pieces
1 tablespoon olive oil
1/2 yellow onion, small diced
5–6 small carrots, sliced
2 celery stalks, sliced thinly
3 bay leaves
1 heaping tablespoon dried rosemary, roughly chopped
3 garlic cloves, roughly chopped
3/4 cup dried lentils
1 can diced roasted tomatoes
1 quart & 1 cup chicken bone broth
*optional – 1 can full fat unsweetened coconut milk
1/2 cup fresh parsley, chopped

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Instructions

Heat a medium-large Dutch oven over high heat. Add in the sliced kielbasa and cook until some of the sides become browned. Remove the kielbasa with a slotted to a small plate and set aside.
Turn the heat to medium and add in the olive oil, onion, carrot, celery and bay leaves. Sauté until the onions are softened. Stir occasionally so nothing browns.
Stir in the dried rosemary, garlic and lentils. Mix to combine and cook for 1 minute. Pour in the roasted tomatoes and 1 quart chicken broth (reserve the 1 cup for at the end) Bring to a simmer and cook for 25 minutes or until the lentils are cooked.
Turn the heat off and pour in the coconut milk and chicken bone broth. Add in the browned kielbasa and any juices on the plate. Stir to combine everything. Garnish with fresh parsley. Remove the bay leaves and serve.

Enjoy!