Monday, October 3, 2011

Kielbasa & Lentil Soup

Kielbasa Soup

1 lb lentils
8 cups water
1 large can tomatoes
2 bay leaves
1 tbsp salt
¼ tsp pepper
1 ½ to 2 lbs kielbasa
8 slices bacon
1 cup chopped celery
1 cup sliced carrots
1 med. onion, sliced

Wash lentils, combine with water, tomatoes, bay leaves, salt & pepper. Bring to a boil.  Add kielbasa, reduce heat, cover and simmer 15 minutes.

Meanwhile in large skillet, fry 8 slices bacon, diced, until limp.  Remove all but 1 tbsp fat from skillet.  Add celery, carrots and onion.  Cook over medium heat, stirring occasionally.  Add to lentils and continue to simmer for 1 to 1 ½ hours until lentils are tender.

Remove kielbasa, slice, and return to soup. Serve.

*When I made this recently, I used a food processor and ground up the carrots, celery, and onion (we don't do chunks of veggies well in this house).  It made the soup thicker too.

*This recipe also freezes well.  I like to portion it in freezer bags and freeze flat.

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