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Jump to RecipeIt’s that time of year to break out the stock pots! The weather is cooling down and nothing is more comforting than a good soup. I love soups because they are so easy and so good. Since most soups can be done in one pot, clean-up isn’t too bad either😉. My lentil soup is a one pot meal that is hearty, full of flavor and super easy!
How to Make Lentil Soup
I love to have my “mise en place.” It’s a french term used by chefs meaning “everything in it’s place.” When I cook, especially when making soups I think about this term because it really comes in handy having everything ready to go. So begin by chopping the onion, celery, and carrots. Place into a large bowl and set aside. Mince the garlic and put into a small pinch bowl. Then cut the beef kielbasa into bite size pieces.
Add 1 Tbsp of olive oil into a large pot and set over medium high heat. Add the kielbasa and brown for about 10minutes, stirring frequently. Transfer it to a plate lined with paper towels and set aside. Remove the fat from the pot and add 1 Tbsp of olive oil. Add in the chopped onion, carrots and celery. Season with salt and pepper and cook until the onion is translucent, then stir in the garlic. Cook just until fragrant.
Rinse the lentils and add them into the pot along with the chicken stock and water. Stir to combine and allow the lentil soup to come to a boil. Then reduce the heat to medium-low. Cover and cook for about 20 minutes, or until the lentils are tender. In the mean time, wash and cut the zucchini into bite size pieces. Add in the zucchini and beef sausage once the lentils have softened. Cover and cook an additional five minutes.
Do a taste test, season with salt and pepper if needed. Stir in the baby spinach and remove from the heat. Serve this lentil soup nice and hot with your favorite crusty bread or corn bread. So good!😋
Tips and Storing
- Use unsalted chicken stock, this way you can control the sodium.
- Taste, Taste, Taste. Season as you go, but remember to taste. The beef kielbasa is pretty salty so hold off on the salt until after you add the kielbasa.
- For even faster cooking, you can pre soak the lentils in water for as long as you need to, but at least for 1hr prior to cooking.
- Don’t like kielbasa? swap it out for 1 Lb of chicken, pork, or beef chunks.
- Store leftover soup in an airtight container. In the refrigerator for up to 3 days. In the freezer for up to 3 months.
This is the first soup of my “Soup September” recipes and I hope you like it. More soup recipes to come. Till the next one!
Lentil Soup
Ingredients
- 2 Tbsp olive oil
- 1 Lb beef sausage
- 2 celery sticks
- 1 onion
- 2 carrots
- 2 garlic cloves minced
- 1 zucchini
- 2 handfuls baby spinach
- 1 cup green lentils
- 4 cups chicken stock unsalted
- 2 cups water
- salt to taste
- pepper to taste
Instructions
- Chop the onion, celery and carrots and place into a bowl, set aside. Chop the sausage into bite size pieces. Add 1 tbsp olive oil to a large pot and set over medium heat. Add in the sausage and cook until brown.
- Transfer sausage to a plate lined with paper towels and set aside. Remove sausage fat from the pot and add in 1 tbsp of olive oil.
- Add the chopped veggies ( mirepoix ) to the pot and cook until the onion is translucent. Add in the minced garlic and cook just until fragrant. Season with salt and pepper.
- Rinse the lentils and add them to the pot along with the chicken stock and water. Bring the soup to a boil. Cover and reduce the heat. Simmer until the lentils are tender, about 20 minutes.
- Chop the zucchini into bite size pieces and add them into the soup along with the cooked sausage. Cover and simmer additional 5 minutes or until zucchini is tender. Season with salt and pepper to taste.
- Stir in the spinach. Remove from the heat and serve with your favorite crusty bread or cornbread. Enjoy!
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