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Add a photoServings: 6
Ingredients
- 3 Tbsp. extra virgin olive oil
- 1 med onion finely minced
- 2 med carrots finely minced
- 1 x celery rib finely minced
- 1 1/4 c. lentils (preferably French green)
- 6 c. water
- 1 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 4 ounce smoked sausage (like kielbasa)
- 1 Tbsp. balsamic vinegar or possibly to taste
Directions
- Heat 2 Tbsp. oil in a 4-qt heavy pot over moderately-high heat till warm but not smoking, then cook onion, stirring occasionally, till golden, about 6 min. Add in carrots and celery and cook, stirring, till softened, about 5 min. Add in lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, till lentils are tender, about 30 min.
- While lentils are cooking, heat remaining Tbsp. oil in a 10-inch nonstick skillet over high heat till warm but not smoking, then brown sausage on all sides, about 5 min. Cold sausage slightly on a cutting board, then cut into 1/2-inch-thick pcs. Add in sausage to soup and stir in vinegar.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 6 servings | |
| Calories 276 | |
| Calories from Fat 109 | 39% |
| Total Fat 12.26g | 15% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.04g | |
| Cholesterol 14mg | 5% |
| Sodium 732mg | 31% |
| Potassium 529mg | 15% |
| Total Carbs 27.94g | 7% |
| Dietary Fiber 13.1g | 44% |
| Sugars 2.88g | 2% |
| Protein 13.58g | 22% |
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