I call this a stew because it’s a bit thicker than soup – it’s nice & hearty! It’s really nice for a cool, fall night and there’s enough for the next day. Supercomfortfood.
1 lb. dry lentils
2 Tbs. olive oil
1 m. onion, chopped into medium-sized pieces
2 carrots, sliced 1/3-in
3 stalks celery, sliced 1/3-in
2 med. potatoes, cut into 1/2-in cubes
3 cloves garlic, chopped
2 cups chicken broth or use bouillon
1 lb. turkey kielbasa, cut into medium-sized chunks
bunch of kale, chopped
water
S & P
Soak and wash lentils, drain. In a pan, heat oil, add onions, carrots, celery, garlic, and potatoes and stir until almost tender. Add lentils and chicken broth or bouillon. Add enough water to cover everything and then just a tad more. Bring to a boll and then lower heat, cover and simmer until lentils are tender (about 30 minutes). Then increase heat and add kale and kielbasa. Stir into the stew. Add hot water if water level is too low, but kale does wilt down when cooking. Bring to a high simmer. Add salt and pepper.
