• Katherine Arthurs

My Favorite Simple Smoked Kielbasa + Rosemary Lentil Soup

If you need a bowl of love...well, here it is! I love using smoked kielbasa along with the usual soup vegetables + lentils. It's hearty, full of flavors + the broth is crazy good.

Add in coconut milk, if you love it - don't add it if you don't. A little extra bone broth at the end makes it even better. The lentils soak up a lot of the liquid which makes this one pot meal, a hit!

Let me know if you make it - I love seeing all your photos + comments!

My Favorite Simple Kielbasa + Rosemary Lentil Soup

1 12 oz. smoked kielbasa, sliced into small pieces

1 tablespoon olive oil

1/2 yellow onion, small diced

5-6 small carrots, sliced

2 celery stalks, sliced thinly

3 bay leaves

1 heaping tablespoon dried rosemary, roughly chopped

3 garlic cloves, roughly chopped

3/4 cup dried lentils

1 can diced roasted tomatoes

1 quart + 1 cup chicken bone broth

*optional - 1 can full fat unsweetened coconut milk

1/2 cup fresh parsley, chopped

Heat a medium-large Dutch oven over high heat. Add in the sliced kielbasa + cook until some of the sides become browned. Remove the kielbasa with a slotted to a small plate + set aside.

Turn the heat to medium + add in the olive oil, onion, carrot, celery + bay leaves. Sauté until the onions are softened. Stir occasionally so nothing browns.

Stir in the dried rosemary, garlic + lentils. Mix to combine + cook for 1 minute. Pour in the roasted tomatoes + 1 quart chicken broth (reserve the 1 cup for at the end) Bring to a simmer + cook for 25 minutes or until the lentils are cooked.

Turn the heat off + pour in the coconut milk + chicken bone broth. Add in the browned kielbasa + any juices on the plate. Stir to combine everything. Garnish with fresh parsley. Remove the bay leaves + serve.


*Don't want to use full fat coconut milk? Use 1/2-3/4 cup heavy cream or leave out. Add in 1 1/2 cups chicken bone broth

This recipe was made #glutenfree + #dairyfree