The Best Lentil Recipe: Lentils with Kielbasa


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.

Keywords: lentils