Ingredients
Scale
- 2 tablespoons olive oil
- 1 ½ lb kielbasa sausage (sliced into coins)
- 1 medium onion (finely minced)
- 4 cloves garlic (finely minced)
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup red wine (optional)
- 5 cups beef stock
- 15-ounce can diced tomatoes (fire-roasted preferred)
- 1 ½ cup brown lentils (picked through and rinsed)
- 1 cup finely chopped kale
- ¼ cup whipping cream (optional)
- Parmesan cheese (for serving)
Instructions
- Heat olive oil in a large soup pot over medium heat and brown the kielbasa.
- Add minced onion and garlic; cook until the onion softens.
- Stir in smoked paprika, Italian seasoning, salt, and pepper; cook for about 30 seconds.
- If using, deglaze with red wine, reduce by half, scraping the pot.
- Add beef stock, diced tomatoes, and rinsed lentils. Boil, reduce heat, cover, and simmer for 45 minutes.
- Stir in kale and optionally add whipping cream, adjust seasoning, and serve.
Notes
You can use any type of sausage based on your preference.
Rinse lentils to remove any debris for the best texture.
For a thicker soup, simmer uncovered for a longer time.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 6
- Sodium: 950
- Fat: 24
- Saturated Fat: 8
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 10
- Protein: 22
- Cholesterol: 60