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  • 3 Tbsp. olive oil
  • 3 medium yellow onions, diced
  • 1 tsp. ground cumin
  • 2 tsp. kosher salt
  • ground pepper to taste
  • 2 thyme sprigs
  • 4 carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1/4 cup tomato paste
  • 12 cups chicken broth
  • 1 lb. lentils, rinsed and picked over
  • 2 small or medium russet potatoes, cubed
  • 1 lb. kielbasa or other smoked sausage, sliced in half-rounds
  • 2 Tbsp. red wine
  • Grated grana padano/parmesan for serving


  • In a large stockpot or dutch oven, heat the oil over medium heat. Add the onions, cumin, salt, pepper and thyme and cook until the onions are translucent, about 10-15 minutes.
  • Add the carrots, celery and garlic and saute for about 8 more minutes. Stir around the tomato paste to cook it off for a couple minutes.
  • Pour in the chicken broth and the lentils. Cover the pot and bring the soup to a boil. Remove the lid and simmer for about 25-30 minutes, until the lentils are just tender.
  • Add the cubed potato and simmer for 5 minutes before adding the sausage and red wine. Simmer an additional 5 minutes or so until potatoes are cooked and sausage is heated through. Pluck out the woody thyme sprigs.
  • Ladel into bowls and top with grana padano or parmesan cheese.

Categories: Soup  Soup 
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