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Lentil-kielbasa Soup

Lentil-kielbasa Soup
Lentil-kielbasa Soup
This healthy recipe comes from NDSU Extension Service.


8 ounces lentils (uncooked)

3 Tbsp. cooking oil (olive, canola, sunflower, etc.)

2 c. onions, chopped

2 tsp. garlic, minced

1 tsp. dried thyme

1/4 tsp. cumin

2 c. carrots, cut in small chunks

2 c. celery, cut in small chunks

1 1/2 quarts chicken broth (homemade or canned), reduced-sodium

2 Tbsp. tomato paste

14 ounces kielbasa sausage (reduced-fat)


Sort and rinse the lentils. Remove any stones. Place the dry lentils in a bowl and cover them with boiling water. Allow to stand while you prepare the remaining ingredients. In a large stockpot, heat the oil, then add the onions, garlic, thyme and cumin. Cook until the onions are translucent. Add the carrots and celery and sauté for about 10 minutes. Add the chicken broth, tomato paste and lentils and bring to a boil. Reduce heat. Allow to simmer uncovered for about an hour. Add the kielbasa and simmer until the kielbasa is hot. Serve.

Makes 10 servings. Each serving has 180 calories, 11 grams (g) of fat, 10 g of protein, 9 g of carbohydrate, 3 g of fiber and 710 milligrams of sodium.

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