Lentil Soup

Lentil soup simmering away.

• 1/2 bag lentils
• 1 onion
• 1 rib celery
• 2 medium carrots
• 3 cloves garlic
• 2 tbsp olive oil
• 4 c chicken stock or broth
• 2 to 4 oz. Kielbasa

Can easily be doubled for leftovers. Freezes and reheats well.

-Heat oil in pan on medium and saute two diced carrots.
-After about three min. add  finely diced onion, diced celery & minced garlic and continue cooking until softened.
-Add finely diced keilbalsa and saute another minute or two. (I like to cut it semi-frozen.)
-Add chicken stock and one bag of rinsed, sorted lentils.

-Salt and pepper to taste.
-Bring to boil and reduce to simmer until lentils are soft - about 45 min.