Lentil Leek Soup with Kielbasa

It’s time for another soup recipe, and this is one I make quite often. I grow my own herbs as much as possible, and Sage is one of my favorite herbs to grow and to add to my soups. I also make smudge sticks with the Sage I grow, adding other herbs like Lavender and Rosemary when I have them.

For this soup, I try to use uncured Kielbasa without nitrates if at all possible. I believe it does matter what we put in our bodies, and feed our families. I also use all natural or organic foods whenever possible. Please don’t feel as if you must do the same.

Here are the ingredients needed:

32oz container of Organic vegetable broth

1/2 cup dried green lentils

1 cup sliced leeks

1 cup kielbasa – thinly sliced

2 Tbsp. Worcestershire sauce

2 tsp vegetable bouillon (I use a jarred paste rather than cubes)

1-2 cloves chopped garlic

Additions if desired:

1 lg carrot – sliced

1 celery stalk – sliced

Spices used:

1-2 tsp Sage

1 tsp Thyme

1/4 tsp Cumin

Cracked Pepper & Salt to taste

In soup pot, sauté the sliced kielbasa over medium heat in butter or olive oil until browned.  Add the chopped garlic and leeks, and cook until softened. 

Add the vegetable broth and lentils, continuing to cook on medium heat until the liquid begins to slowly boil.  Turn the heat down to Simmer, add the vegetable bouillon and the dried spices, and the cracked pepper and salt to taste. Simmer until the lentils are soft.

Serve with cornbread, garlic naan, or your favorite French bread.  This soup is both hearty and delicious, and is versatile enough for you to toss in any vegetables you may want to add.

Let me know if you make this soup, and what additions you put in!

© 2021 Mistwalker Herbal