½ lb French green lentils
⅛ cup olive oil, plus extra for serving
2 cups yellow onions, diced
2 cups leeks, white and light green parts only (1-2 leeks), chopped
½ tbsp garlic, minced
½ tbsp kosher salt
1 tsp freshly ground black pepper
1 tbsp fresh thyme leaves, minced
½ tsp ground cumin
½ cup celery, diced
1 ½ cups carrots, diced
1 ½ quarts chicken stock
⅛ cup tomato paste
1 lb kielbasa, cut in ½ lengthwise and sliced ⅓-inch thick
2 tbsp dry red wine , or red wine vinegar
Parmesan, grated, for serving
In a small bowl, cover lentils with boiling water and let sit 15 minutes.
Drain and set aside.
In a large stockpot over medium heat, heat olive oil and saute onions, leeks, garlic, salt, pepper, thyme and cumin for 20 minutes, or until vegetables are translucent and tender.
Add celery and carrots and let cook another 10 minutes.
Add chicken stock, tomato paste and drained lentils.
Cover and bring to a boil.
Reduce heat and simmer, uncovered, 1 hour.
Check seasonings and adjust as needed.
Add kielbasa and red wine until kielbasa is warmed through.
Serve with a drizzle of olive oil and some grated parmesan.
Sugar: 10g
:
Calcium: 88mg
Calories: 571kcal
Carbohydrates: 47g
Cholesterol: 60mg
Fat: 30g
Fiber: 14g
Iron: 6mg
Potassium: 1107mg
Protein: 28g
Saturated Fat: 9g
Sodium: 1665mg
Vitamin A: 6032IU
Vitamin C: 16mg
