This hearty, flavorful soup is just what we need when emerging from this week’s sub-zero temperatures! Leeks provide folate, antioxidants and mild flavors of the onion and garlic family.
- 1 pound French green lentils
- ¼ cup olive oil, plus extra for serving
- 4 cups diced yellow onions (3 large)
- 4 cups chopped leeks, white and light green parts only (2 leeks)
- 1 tablespoon minced garlic (2 garlic cloves)
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4-6 carrots)
- 3 quarts homemade chicken stock or canned broth
- ¼ cup tomato paste
- 1 pound kielbasa, cut in half lengthwise and sliced 1/3-inch thick
- 2 tablespoons red wine vinegar
- Freshly grated parmesan cheese, for serving
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes.
- In a large stockpot over medium heat, heat the olive oil and sauté the onions, leeks, garlic, salt, pepper, thyme and cumin for 20 minutes, or until the vegetables are translucent and tender.
- Add the celery and carrots and sauté for another 10 minutes.
- Add the chicken stock, tomato paste and drained lentils, cover and bring to a boil.
- Reduce heat and simmer uncovered for 1 hour or until the lentils are cooked through and tender.
- Check the seasonings, then add the kielbasa and red vinegar; simmer until the kielbasa is hot.
- Serve drizzled with olive oil and sprinkled with grated Parmesan cheese.