2 tablespoons olive oil
1 large sweet onion, diced
2 carrots, diced
2 stems of celery, diced
2 cups lentils, rinsed and drained
1/4 cup ketchup
4 cups chicken stock
1 pound kielbasa (we use turkey but any variety will do), sliced into coins then quartered
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons garlic powder
2 teaspoons red wine vinegar
fresh parsley, for serving
freshly grated parmesan cheese, for serving
In a large stock pot, heat olive oil. Saute onions, carrots and celery over medium heat until soft. About 5-8 minutes.
Add ketchup and stir.
Pour in chicken stock, kielbasa and seasoning (thyme, oregano, salt, pepper, garlic powder). Bring to a boil.
Reduce heat and simmer for about 45 minutes. Stir every 5 minutes or so. If the liquid dries up, add up to 1 cup of water.
When the lentils are starting to get soft enough to eat, add the red wine vinegar and stir. Let cook off for about 5 minutes.
Serve with freshly cut parsley and grated parmesan cheese.