Polish Sausage and Lentil Soup
Hearty one-pot soup combining sliced Polish sausage with tender lentils, vegetables, and aromatic herbs. Chicken broth simmers potatoes, carrots, celery, and onion into a savory base, finished with paprika and dried thyme for warming comfort food.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 stalks celery, diced
- 3 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp paprika
- 4 cups chicken broth
- 1 cup lentils, rinsed and drainedsplit peas1:1legume
similar texture and cooking time
- 1 lb Polish sausage, slicedkielbasa1:1pork
alternative name
- salt, optional
- black pepper, optional
Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Add onion, garlic, celery, and carrots. Cook for 5 minutes, stirring occasionally.
- 3
Add potatoes, thyme, oregano, and paprika. Cook for another 5 minutes.
- 4
Pour in chicken broth and bring to a simmer.
- 5
Add lentils and sliced Polish sausage.
- 6
Cook for 30-40 minutes until lentils are tender and sausage is cooked through.
- 7
Season with salt and pepper.
Tips
Slice sausage before adding to ensure even cooking throughout the soup.
Good to Know
Cover and refrigerate up to 4 days. Freeze up to 3 months.
Prepare vegetables and store in containers overnight. Soup tastes better the next day as flavors meld.
Ladle into bowls and serve hot with crusty bread or a side salad.
Common Mistakes
Cook lentils for full time to avoid undercooked lentils with chalky texture.
Stir vegetables during initial cooking to avoid burning and ensure even softening.
Substitutions
alternative name
similar texture and cooking time