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
smoked kielbasa, diced
yellow onions, diced
crushed red pepper
cloves garlic, minced
large celery stalks, diced
large carrots, diced
medium potatoes, cubed
low-sodium chicken broth
Zest of 1 lemon
Juice of 2 lemons
1 large bunch flat-leaf parsely, chopped
In This Recipe
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.