Kielbasa and Lentil Soup

• porce: 4 servings

Ingredience

2 medium onions

2 celery stalks

1 fennel bulb

6 garlic cloves

12 oz. kielbasa

¼ cup extra-virgin olive oil, plus more for drizzling

½ tsp. crushed red pepper flakes

Kosher salt

2 Tbsp. tomato paste

1¼ cups lentils

2 cups basil leaves

½ cup whole-milk Greek yogurt

Pokyny

Prep the mirepoix (a.k.a. the aromatic base of your soup). All in 1 bowl

• 2 medium onions — fine dice.

• celery — Dice into ½" pieces. Keep any pale, tender leaves for garnish

• Fennel bulb — remove stems and dark green parts. finely chop

• 6 garlic cloves — smash & mince.

• Kielbasa — Slice into ¼"-thick coins.

Heat a large heavy pot over medium.

1. Add ¼ cup extra-virgin olive oil to heat. Cook kielbasa in a single layer (it’s okay if it’s not a perfect one), undisturbed, until golden brown underneath, ~3 min. Turn & mostly brown on both sides, 1–2 minutes longer.

2. Reduce heat to medium-low.

3. Add onion mixture, ½ tsp. crushed red pepper flakes, and 1 tsp. salt and cook, stirring often, until vegetables are softened and onion is translucent, 8–10 minutes.

4. Add 2 Tbsp. tomato paste and cook, stirring often, until it darkens in color, 1–2 minutes longer.

5. Add 1¼ cups lentils, 1 tsp. salt, and 4½ cups water and stir to combine. Increase heat to medium-high and bring to a simmer.

6. Once simmering, reduce heat to medium-low, cover pot, and cook, peeking occasionally to ensure soup is at a bare simmer, until lentils are tender but not falling apart, 20–45 minutes (depending on what kind of lentils you're working with).

7. Remove from heat. Add 2 cups basil, stirring to wilt. Taste and adjust seasoning for salt.

8. Divide soup between bowls. Dollop with ½ cup whole-milk Greek yogurt and drizzle with more olive oil. Garnish with reserved celery leaves if you have them.