Another Boring Food Blog – this one mine!
Hopefully I can update this with photos later.
Kielbasa and Kale Soup with Lentils
This one is easier than it may sound, especially by short-cutting the use of canned stock instead of making it from scratch. This makes a hearty, rustic, and very filling soup perfect for the fall and winter in lieu of something too heavy like a beef stew. Lentils are a wonderful healthy alternative to noodles, and the limited use of potatoes adds some significant substance. The real key is to add the potatoes late, in uniform sizes, as at a simmer they should cook in 15-20 minutes. Anything longer and the potatoes will get mushed.
- 2 tablespoons Extra Virgin Olive Oil
- 2 Carrots, skinned
- 2 stalks of celery
- 1 medium yellow onion
- 1 teaspoon salt
- 1/2 teaspoon of freshly ground pepper
- Smoked Kielbasa (I used about half of the portion that came in the Hillshire Farms vacu-pack)
- Head of Kale
- 4 cups chicken stock
- 1 teaspoon red pepper flakes
- 2 tablespoons cooking sherry
- 1 cup dried lentils
- 4 small red potatoes, skinned and cubed
- Heat a large pot to medium heat, and add the olive oil.
- Chop the onions, carrots and celery into uniform pieces. Add to the pot, along with the salt and pepper. Stir frequently to avoid sticking or carmelization, and sweat the vegetables until they reduce in size by approximately one half.
- Chop the kielbasa into quarter inch coins. Add these to the mirepoix (vegetables in the pot) and cook until the kielbasa starts to sweat and brown a bit.
- Add in the kale, cut into smaller pieces. Although this will reduce immensely in the cooking process, try to be mindful of the size of a bite. When I add the kale, it starts off filling about 3/4 of my soup pot. Stir everything so that the mixture on the bottom doesn’t begin to brown. Cover and cook until the kale has reduced to about 10% size, approximately 5-7 minutes.
- Add the stock, red pepper flakes, and sherry. Bring to a simmer on medium heat.
- Add the lentils to the rolling water. Cover and let cook for 20 minutes.
- Add the potatoes. Cover and let cook for 5-10 minutes. Soup is done when the potatoes are easily pierced with a fork. Be careful not to overcook the potatoes! If the potatoes are still too firm, cover and cook for 5 more minutes.
- Ladle out and enjoy, bitches!