It’s cold and blustery outside, which always puts me in the mood for soup. I didn’t have a particular soup in mind so I took a quick inventory of my freezer, fridge, and pantry. I had plenty of homemade chicken stock in the freezer, dried lentils in the pantry, and kielbasa and carrots in the fridge. An hour later we were sitting down to a hearty bowl of liquid love. It certainly wasn’t the most attractive soup out there, but what it lacked in looks, it more than made up in flavor!

Items used to make this recipe:

(affiliate links)

• my go-to 6-quart stockpot https://amzn.to/2Q4Ev4d

• the very best vegetable peeler ever! https://amzn.to/2E0qoq9

• santoku knife https://amzn.to/2SgB86I

• my favorite soup ladle https://amzn.to/3uEB4UT

• dried French lentils https://amzn.to/3oF6mXU

Ugly Lentil and Vegetable Soup

makes 6 servings

Printable Recipe

Ingredients

• 1 tablespoon oil

• 1 medium onion, 1/4-inch dice

• 1 medium carrot, 1/4-inch dice

• 1 pound kielbasa, 1/4-inch dice

• 4 cups chicken stock (try my homemade)

• 2 cups water

• 1 1/4 cups dried lentils

• salt and pepper to taste

Directions

1. In a large saucepan over medium-high heat, sauté onions and carrots until onions are translucent.

2. Add diced kielbasa and continue sautéing, stirring frequently, for 5 minutes.

3. Add chicken stock, water, and dried lentils; bring to a boil, then reduce to a slow simmer and cover for 30-40 minutes, stirring occasionally, until lentils are tender.

4. If soup is too thick, stir in a little more water; taste carefully and season with salt and pepper if needed.