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Author Notes: This can be made vegetarian-friendly by excluding the sausage and substituting vegetable broth. I live in an old Polish neighborhood in Brooklyn where fresh kielbasa is readily available and, in my opinion, it really make this a hearty and delicious soup. Enjoy either way! —kishee
- 2 tablespoons olive oil
- 3/4 pound smoked kielbasa, diced
- 2 yellow onions, diced
- 1/4 teaspoon crushed red pepper
- 5 cloves garlic, minced
- 2 large celery stalks, diced
- 2 large carrots, diced
- 1 turnip, diced
- 2 medium potatoes, cubed
- 1 pound red lentils
- 3 quarts low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Zest of 1 lemon
- Juice of 2 lemons
- 1 large bunch flat-leaf parsely, chopped
- Wash and pick over the lentils. Set aside.
- In a large pot heat olive oil then add sausage and brown. Remove from the pan and drain over paper towels. Set aside.
- Lower the heat and add the onions, crushed red pepper, and a large pinch of salt. Sweat the onions until translucent then add the garlic. Cook until the garlic is fragrant, about 1 minute.
- Add the celery, carrots, turnips, potatoes, lentils, chicken broth, cumin, cayenne, and lemon zest. Bring to a simmer and cook until vegetables are soft, about 30-40 minutes.
- Divide the soup in half. Using an immersion blender puree one part of the soup then combine with the remaining half. Add lemon juice, sausage, and parsley and heat through. Season to taste.
- This recipe was entered in the contest for Your Best Lentils