A co-worker shared this recipe with me! I saw her version of this and it was super thick (very little liquid in the mix) but mine was definitely more "soupy." That's okay with me though. Maybe I didn't let mine cook down as much as hers. Not only did I enjoy this, but Matthew enjoyed eating the lentils too! (Couldn't get any one else in the family to try it).
1 tsp olive oil
1/2 medium onion, finely chopped
2 stalks celery, chopped (I omitted)
1 clove minced garlic
1 large carrot, peeled and chopped
1 c brown lentils, rinsed, picked over and drained
14 oz can beef broth
1/2 tsp liquid smoke
6 oz turkey kielbasa
1/4 tsp salt
1 tbsp tomato paste
1 tbsp red wine vinegar
1/4 c chopped parsley
Heat the oil in a large soup pot over medium heat. Add the onion and celery and cook for 5 minutes or until slightly softened. Add the garlic and cook another 2 minutes.
Add the carrots, lentils, beef broth, 4 1/2 cups of water, and liquid smoke. Bring to a boil, reduce heat and simmer 20-30 minutes, partially covered, until lentils are soft but not mushy. Stir occasionally.
Slice sausage link in half horizontally and then into half-moon slices. Add to pot with salt, tomato paste, parsley and vinegar, and simmer 10 minutes.
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