Tuesday, January 18, 2011

Ina Garten's Lentil Soup

I think that maybe I should change the name of this blog to "The Pearce's Travels". It seems like since Thanksgiving we have been traveling nonstop. I am soooo ready for a weekend at home but not sure when I will get one... I am also ready to un-pack and re-organize our home. It is crazy how fast you get behind on cleaning, paying bills, and cooking when you are only in your home for a few days during the week before heading out on another trip. We are back from Arizona and a wedding in Eufaula (More pics of Drew and Kelly's wedding on another post - it was a lot of fun)!

I am now finished with my soap box for the day! Here are SOME pics from our latest travels

Ryan and I in front of the ugliest spaceship stadium
Tailgating in Glendale
Hanging out with Kelly at Yardhouse
Julie and I (She forced me to put the AU sticker on my face FYI!)
Tonto National Forest, outside of Phoenix, AZ
The cactus are huge!
Love seeing nature in America

I made an amazing meal today! It is healthy, full of veggies, and delicious. The star ingredient are the Lentils. Lentils are a small but mighty member of the legume family. They are packed with soluble fiber, contain protein, and B-vitamins as well as minerals. They also help regulate post-prandial blood glucose levels.

Ina Garten aka Barefoot Contessa was the source for this recipe. You can always count on Ina for an amazing outcome.

Ingredients for Lentil Soup

The Finished YUMMY product!

Lentil Kielbasa Soup

1 pound French Green Lentils
1/4 cup olive oil
4 cups yellow onions, diced
4 cups leaks, white and light green parts only, chopped
1 TBS minced Garlic
1 TBS salt
1 1/2 tsp black pepper
1 TBS minced fresh thyme leaves
1 tsp ground cumin
3 cups diced celery (8 stalks)
3 cups diced carrots (4-6 medium carrots)
3 quarts vegetable or chicken broth
1/4 cup tomato paste
1 pound kielbasa (OPTIONAL), cut in 1/2 lengthwise and slice 1/3 inch thick
2 TBS dry red wine or red wine vinegar
Freshly grated parmesan for serving


In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Then Drain.

In a large dutch oven, over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the vegetable/chicken broth, tomato paste, and drained lentils. Cover and bring to a boil. Then reduce the heat to simmer and cook uncovered for 1 hour or until the lentils are cooked through and tender. Check the seasonings and adjust as needed. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzed with olive oil and sprinkled with grated parmesan .

Love it! I made mine with no kielbasa and Ryan's has the sausage in it. He loves it! It is great served alongside a nice salad or some crusty bread. Enjoy!


  1. yum! i am going to have to make this!

  2. Great pics, Kel! We had so much fun hanging out with you two in Arizona! When is our next get together?? Holla!