Kielbasa Lentil Soup Recipe
Ingredients
| 1 1-pound package lentils, washed | ||
| 2 16-ounce cans tomatoes | ||
| Bay leaves | 2 | |
| Salt | 1 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Kielbasa | 1 1/2 Pound | |
| 8 bacon slices, cut-up | ||
| Carrots | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1 Medium, sliced | |
Directions
About 1 hour before serving: In large saucepan, in 5 cups water, heat lentils, tomatoes, bay leaves, salt and pepper to boiling.
Reduce heat.
Add kielbasa.
Cover and simmer 15 minutes.
Meanwhile, in large skillet over high heat, fry bacon until slightly limp.
Spoon all but 1 tablespoon fat from skillet.
Add carrots, celery, and onion.
Cook over medium heat 15 minutes, stirring occasionally; add to lentils.
Cook 30 minutes.
Slice kielbasa.
Reduce heat.
Add kielbasa.
Cover and simmer 15 minutes.
Meanwhile, in large skillet over high heat, fry bacon until slightly limp.
Spoon all but 1 tablespoon fat from skillet.
Add carrots, celery, and onion.
Cook over medium heat 15 minutes, stirring occasionally; add to lentils.
Cook 30 minutes.
Slice kielbasa.
Chef
