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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a hearty soup that my family enjoys with warm bread. Ingredients:
2 tablespoons vegetable oil |
2 carrots (diced) |
1 stalk celery (diced) |
1/4 cup parsley (minced) |
14 1/2 ounces diced tomatoes |
3 -4 cups beef broth |
1/2 teaspoon salt |
1 lb kielbasa (sliced 1/4-inch) |
1 onion (diced) |
1 garlic clove (minced) |
1 1/4 cups dried lentils |
1 bay leaf |
1 1/2 cups water |
1/8 teaspoon pepper |
Directions:
1. Heat oil in 4 quart saucepan over moderate heat.
2. Brown meat for 5 minutes, remove and drain on paper towels.
3. Remove all but 1 tablespoons of fat from pan.
4. Saute carrots, onion, celery, garlic and parsley in same pan until onion and celery is tender.
5. Add lentils, tomatoes, bay leaf, stock, water and meat; bring to a simmer.
6. Reduce heat to low, partially cover and cook for 40 minutes or until lentils are tender.
7. Season with salt and pepper; discard bay leaf.
8. Serve with crusty bread and butter.
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