Once the weather gets colder, I get on a soup kick. Yes, it is that time of year! I could eat a hearty soup every night for dinner. It is a nice meal that can be made in advance and kept on the stove so that everyone gets a hot meal depending on their activity schedule. I love adding turkey kielbasi to this soup as it adds a nice smoky flavor. You can add any type of smoked sausage but I like turkey sausage so it keeps the calories down and makes it healthier. Yellow lentils are much prettier than the darker ones in this recipe. A bowl of this soup might be even better reheated for lunch the next day.
1 TBS canola oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
1 TBS chopped garlic
12 ounces turkey kielbasi, sliced thin (or other smoked sausage)
16 ounces dried yellow lentils
8 to 10 cups low sodium chicken broth
10 ounce package frozen chopped spinach, defrosted and drained
extra water if necessary
salt and cayenne pepper to taste
In a large stock pot, heat oil on medium heat and saute onions, celery, carrots and garlic for 5 minutes or until soft. Add kielbasi and cook for another few minutes. Add lentils, broth and water. Cover and bring to boil. Reduce heat and simmer for 2 1/2 to 3 hours making sure to stir occasionally. Add extra water if necessary and soup becomes too thick. Add salt and cayenne pepper to taste. Makes about 6 servings.