Mushroom, Kielbasa, and Lentil Soup – Recipe!

Soup is one of my favorite meals and whether it’s chilly outside, or it’s gearing up for warmer weather, a big pot of Mushroom, Kielbasa, and Lentil Soup will always make you smile.

One reason soup is so good is that it’s made with simple ingredients and when combined, taste so scrumptious together.  Lentil soup has always been something I enjoy — it gives me energy and makes me feel so satisfied.  In this recipe, I added mushrooms and Kielbasa along with some diced pancetta for meatier flavors.  The mushrooms also add a hardiness that pairs so nicely with earthy lentils and create the best balance in one bowl.

I served this soup hot out of the pot with a rustic roll and don’t forget — the leftovers make a marvelous lunch or another excellent dinner.

Ingredients

1 onion, diced

2 cloves garlic, minced

4 ounced diced pancetta

1 pound Kielbasa, large dice

1 pound crimini mushrooms, sliced

2 teaspoons salt

1 tablespoon dried oregano

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon black pepper

2 large carrots

1 pound lentils, brown or green

1 quart chicken broth

(Serves 6-8)

To Prepare:

1. In an electric pressure cooker or large pot on the stove, add 1 tablespoon olive oil.  Add onion and garlic, stir.  Cook for 2 minutes.
2. Add pancetta and stir.  Cook 2 minutes, then add Kielbasa.  Cook for 3 minutes, then add mushrooms, stir to combine.
3. Cook for 2 minutes, then add salt, oregano, cumin, paprika and pepper, stir.
4. Add carrots and lentils, stir to combine.  Add chicken broth and 1 cup hot water, stir.  Place lid on top of pressure cooker and cook for 12 minutes (25 minutes if on stove top on low heat).
5. Remove lid and ladle into bowls.  Enjoy!