Smoked sausage lentil soup

    (81)
    2 hours 15 min

    A super-hearty soup that's packed full of protein. Smoked sausages are simmered with lentils, carrots, celery and passata in a chicken stock. It's the perfect soup for the cold winter nights.


    70 people made this

    Ingredients
    Serves: 8 

    • 2 tablespoons vegetable oil
    • 1 onion, diced
    • 2 carrots, sliced
    • 2 sticks celery with leaves, chopped
    • 450g kielbasa sausage, sliced
    • 2 litres chicken stock
    • 400g passata
    • 1 clove garlic, crushed
    • 450g dry lentils, rinsed
    • 2 bay leaves
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Heat oil in a large stock pot over medium heat. Stir in the onion, carrots and celery; cook and stir for 2 minutes. Add kielbasa, chicken stock, tomatoes, garlic, lentils and bay leaves and bring to the boil. Reduce heat and simmer for 2 hours. Season to taste with salt and pepper.

    Ingredients

    Kielbasa are Polish smoked sausages and can be found in Polish delis. If unavailable, substitute in Mattessons smoked sausage.

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    Reviews & ratings
    Average global rating:
    (81)

    Reviews in English (73)

    by
    75

    I just wanted to add a note to be more specific about the ingredients. I'm one of those cooks that seldom follows a recipe exactly and I like to leave room for experimentation. However, for those of you saying that it's not flavorful enough, I might add a few suggestions: I use hillshire farms brand polska kielbasa made with pork, turkey, and beef. (I don't think the "all beef" is as flavorful.) Also, be sure to use the leaves of the celery...they add a powerful punch of flavor. Also, don't skimp on the bay leaves or the simmering time. The lentils don't take that long to cook, but you want to extract the flavor out of the bay leaves, and that's what takes the time. Also, this is ALWAYS better the next day. I leave the bay leaves in (probably the reason) and nobody has any trouble eating the leftovers. (Or, you can just make it a day ahead and then reheat it if you like.) Anyway, enjoy and use the ingredients that you like. -Kris  -  02 Apr 2009  (Review from Allrecipes US | Canada)

    by
    29

    Three out of four in my family thought that this recipe was outstanding. The one who wasn't a big fan is only four, so we're still waiting for her taste to mature. Did I make it exactly according to the directions? Well no, of course not. Here's how it went. I used 6 c water (my hubby likes soup to be thick). Then, added two Knorr chicken boullion cubes. I used 1 1/2 c Le Puy lentils. It didn't need salt or pepper. Also, I added a dash or two of ground thyme. That's it - yum. Thanks for the recipe.  -  29 Oct 2008  (Review from Allrecipes US | Canada)

    by
    23

    This recipe was full of flavor, hearty, and just right for a cold wintry night! Thanks for sharing, Kris. For those who think there's not enough flavor, try using a smokier polska kielbasa -- I happened to have gotten ahold of some wedding kielbasy from www.andysdeli.com and it released a LOT of flavor into the soup. I rarely give 5 stars to any recipe, but this one is outstanding!  -  02 Dec 2008  (Review from Allrecipes US | Canada)

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