Lentil Soup with Kielbasa

Lentils, vegetables, and sausage… what more could you want?? 🙂


  • Some oil
  • 1 cup chopped onion
  • 1 1/2 cups sliced celery
  • 2 cups sliced carrots
  • 1 cup lentils, rinsed & picked over
  • 1 can (16-oz) whole tomatoes
  • 4 cups chicken broth
  • 2 cups water
  • 1 bay leaf
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 lb kielbasa
  • 1/2 cup uncooked rice
  • 1 tsp thyme
  • 3 Tbsp vinegar
  • Chopped parsley for garnish



  1. In a large pot with a couple Tbsp of oil, saute the onions until they’re tender. Add the celery and carrots; saute 3 minutes longer.
  2. Add the lentils, undrained tomatoes, chicken broth, water, bay leaf, salt, pepper, and kielbasa. Cover and simmer gently for 1 1/2 hours, stirring occasionally.
  3. Add the rice, thyme, and vinegar; simmer, covered for 30 minutes longer.
  4. Remove the bay leaf and kielbasa. Cut the kielbasa into bite-size pieces; return to the soup and heat thoroughly. Garnish with parsley.

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