Most Fantastic Lentil Soup Evah!

Sick. fall Allergies. Hot tea with lemon. Benedryl. Kleenex. You get the gist of my week now.


However, this morning, I am feeling better (Benedryl induced, most likely); and decided to actually cook something. Initially I was craving potato soup. However, upon realizing that all good sounding potato recipes called for cream or half-n-half, I decided against those. I may be feeling better, but not well enough to put on a bra and go the store. Instead, we went for lentils.


If you are like me, my memories of childhood lentil soup are not pleasant. A gray greenish mysteriously thick gruel with the random tiny bean looking thing in it. Strangely enough, it's exactly the same as my impression of split pea soup; but that trauma is for another day. Today, however, I have triumphed. The most fantastic soup, with colors and textures and flavor - sooo sooo good. And No, it is not good just 'cause I'm sick.


This is one of those recipes that will go in the comfort food, veg-out day, meal plans. You know the ones where its dreary from raining for 3 days straight and you are watching some marathon on the Sci-fi channel or been sucked into a Lifetime Movie. The day where you plan to clean the house, but after washing the dishes, you sit down to rest and never get back up again.

Best Lentil Soup Evah.

1 cup dried brown lentils
4 cups chicken broth*
1 can (10oz) tomatoes w/ green chilies
1 can diced tomatoes**
2 tablespoons olive oil
2 garlic cloves, diced
1 medium onion, diced
2 large carrots, peeled and sliced
2 celery stalks (including leaves,)chopped
1/2lb Beef Kielbasa
1 bay leaf
Tbsp Thyme
Tsp oregano
(optional) carrot puree/pulp***
Balsamic vinegar

1. Over medium heat, cook onions in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, stock and spices.


2. Pour in lentils.

3. Bring to a boil, reduce heat, and allow the soup to simmer for 20 minutes.***

4. In skillet brown the sausage and then deglaze pan with a little of the simmering stock. Dump entirety of skillet back into pot.

5. Simmer for 10 more min.

6. Remove from heat, discard bay leaf and add dash of vinegar.


*use as many low sodium ingredients a possible

**no salt added

***I keep the leftover pulp from juicing my carrots in the freezer.
After bringing the soup to a boil, add about 1/4 cup to stock for flavor, and additional thickening.
Putting a carrot in the food processor would give you similar effect.