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