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
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!
Notes
Don’t want to use full fat coconut milk? Use 1/2-3/4 cup heavy cream or leave out. Add in 1 1/2 cups chicken bone broth
- Prep Time: 5
- Cook Time: 35
- Category: soup
- Method: stove-top
- Cuisine: soup