Rustic Lentil and Kielbasa Soup
This comforting soup brings together the earthy flavors of French green lentils, savory kielbasa, and a medley of fresh vegetables, all simmered in a rich chicken stock. Inspired by Ina Garten's classic recipe, this dish is perfect for chilly days, delivering warmth and satisfaction in every bowl. The soup is not only hearty and nourishing but also simple to prepare, making it an ideal choice for family gatherings or a cozy weeknight meal. Garnish with freshly grated Parmesan cheese and a drizzle of olive oil for a gourmet touch that elevates this home-cooked classic. Each spoonful offers a delightful combination of textures and flavors that will keep you coming back for more.
8-10 servings
Servings
210
Calories
16
Ingredients
Ingredients
French green lentils (du Puy)
1 lb (rinsed and drained)
Olive oil
1/4 cup (plus extra for serving)
Yellow onions
4 cups (diced (about 3 large onions))
Leeks
4 cups (chopped (white and light green parts only, about 2 leeks))
Garlic
1 tablespoon (minced (about 2 large cloves))
Kosher salt
1 tablespoon
Fresh ground black pepper
1 1/2 teaspoons
Fresh thyme leaves
1 tablespoon (minced)
Ground cumin
1 teaspoon
Celery
3 cups (medium diced (about 8 stalks))
Carrots
3 cups (medium diced (about 4 to 6 carrots))
Chicken stock
3 quarts (homemade or canned)
Tomato paste
1/4 cup
Kielbasa
1 lb (cut in half lengthwise and sliced 1/3-inch thick)
Dry red wine
2 tablespoons (or red wine vinegar)
Parmesan cheese
to taste (freshly grated, for serving)
Instructions
1
In a large stockpot set over medium heat, pour in 1/4 cup of olive oil. Add diced onions, leeks, minced garlic, kosher salt, black pepper, thyme, and cumin. Sauté the mixture for about 20 minutes until the onions and leeks are translucent and tender.
2
Next, add the diced celery and carrots to the pot. Continue cooking for an additional 10 minutes, allowing the vegetables to soften further.
3
Pour in the homemade chicken stock (or canned broth) and stir in the tomato paste and rinsed lentils. Cover the pot and bring the mixture to a boil.
4
Once boiling, reduce the heat and let it simmer uncovered for about 1 hour, or until the lentils are tender. Be sure to check and adjust the seasoning to your taste.
5
Add the sliced kielbasa and the dry red wine (or red wine vinegar) to the pot. Allow the soup to simmer until the kielbasa is heated through, approximately 10 additional minutes.
6
Serve hot, drizzled with a little extra olive oil and topped with freshly grated Parmesan cheese.
Nutrition Information
7g
Fat
28g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the primary ingredients in Rustic Lentil and Kielbasa Soup?
The main ingredients include French green lentils (du Puy), kielbasa, chicken stock, yellow onions, leeks, celery, carrots, and various herbs and spices.
How many servings does this recipe yield?
This recipe makes approximately 8 to 10 servings.
What is the calorie count per serving of this soup?
Each serving contains approximately 210 calories.
How long do the lentils need to simmer?
The lentils should simmer uncovered for about 1 hour, or until they are tender.
What type of lentils should be used for this soup?
The recipe calls specifically for French green lentils (du Puy) because they hold their shape well during cooking.
How much protein is in one serving of the soup?
There are 12 grams of protein per serving.
How should the kielbasa be prepared?
The kielbasa should be cut in half lengthwise and then sliced into 1/3-inch thick pieces.
What is the recommended garnish for this dish?
It is best served topped with freshly grated Parmesan cheese and a drizzle of extra olive oil.
Can I substitute the dry red wine in the recipe?
Yes, you can use 2 tablespoons of red wine vinegar as a substitute for the dry red wine.
How much fat is contained in each serving?
There are 7 grams of fat per serving.
What vegetables are included in the aromatic base?
The aromatic base consists of yellow onions, leeks, and garlic sautéed in olive oil.
How long should I sauté the onions and leeks?
Sauté the onions and leeks for approximately 20 minutes until they are translucent and tender.
What spices are used to season the soup?
The soup is seasoned with kosher salt, fresh ground black pepper, fresh thyme leaves, and ground cumin.
How much chicken stock is required for this recipe?
The recipe requires 3 quarts of chicken stock, which can be either homemade or canned.
When do I add the celery and carrots?
Add the diced celery and carrots after the onions and leeks have sautéed for 20 minutes, then cook for another 10 minutes.
Is this soup recipe inspired by anyone famous?
Yes, this dish is inspired by a classic recipe from Ina Garten.
How many carbohydrates are in a single serving?
Each serving contains 28 grams of carbohydrates.
Do I need to rinse the lentils before cooking?
Yes, the French green lentils should be rinsed and drained before being added to the pot.
What parts of the leeks should be used?
Use only the white and light green parts of the leeks for this soup.
How much tomato paste is used in the soup?
The recipe calls for 1/4 cup of tomato paste to enrich the broth.
At what point do I add the kielbasa?
Add the sliced kielbasa after the lentils have simmered for an hour and are tender.
How much garlic is needed for the recipe?
You will need 1 tablespoon of minced garlic, which is approximately 2 large cloves.
Is the soup simmered covered or uncovered?
After bringing the mixture to a boil, you should reduce the heat and let it simmer uncovered.
How many onions are needed for 4 cups of diced onions?
It typically takes about 3 large yellow onions to produce 4 cups of diced onions.
What is the total weight of the lentils used?
The recipe uses 1 lb of French green lentils.
What is the total weight of the kielbasa used?
The recipe uses 1 lb of kielbasa.
How much celery is used in this soup?
The recipe calls for 3 cups of medium diced celery, which is about 8 stalks.
How many carrots are required?
You will need 3 cups of medium diced carrots, which is roughly 4 to 6 carrots.
What is the final step before serving the soup?
The final step is to simmer the soup for 10 minutes after adding the kielbasa and wine to ensure everything is heated through.
What type of salt should I use?
The recipe specifically recommends using kosher salt.