A continuation from last weeks roast chicken, I used the bones and broth to make bone broth which was used to make a hearty pot of lentil soup with kielbasa and spinach. Hearty, nourishing and warming and just what the doctor ordered. Here’s how to make it:
Lentil Soup with kielbasa and spinach
3/4 – 1 package lentils washed
1 large shallot chopped (onion also works)
1 large stalk celery
1 large carrot peeled and chopped (2 or 3 smaller work also)
1 clove garlic smashed
6-8 cups chicken broth (water or vegetable stock also work well)
2 cups water
Polish sausage (kielbasa) cut into bite size pieces
salt and pepper
baby spinach washed (as much as you like)
Saute shallot or onion, celery and carrot until just softened, add the garlic clove and continue to saute just until its softened not browned. Wash the lentils and add to the pot, saute for a few minutes, add the broth and water, season with salt and pepper and bring to a boil. Reduce flame to medium low and simmer until lentils are soft approximately 45-60 minutes. Add the kielbasa and continue to simmer approximately 15-20 minutes, add the spinach after you turn off the flame (it will wilt quickly). Adjust seasoning if needed, keep in mind the sausage is salty.
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