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Lentil Soup with Kielbasa and Kale

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Lentil Soup with Kielbasa and Kale

Lentil Soup with Kielbasa and Kale
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Make this when a bowl of something hearty and rib-sticking is in order on one of those evenings when what’s falling from the sky is instant slush or the car broke down on the one strip of highway without a shoulder. You will not be disappointed.


  • RICE:
  • 1 1/2 cups cups long grain rice
  • 2 1/4 cups water
  • 1/2 teaspoon salt
  • SOUP:
  • 3/4 cup water
  • 1/2 pound kale (including ribs and stems), chopped (3 cups)
  • 2 cans lentil soup (16 to 19-ounces each)
  • 6 ounces smoked kielbasa, sliced thin (1/4-inch; 1 cup)
  • 2 garlic cloves, forced through a garlic press


  • Combine rice, water, and salt in a heavy medium saucepan. Bring to a full boil, covered, then reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Quickly fluff with a fork, then remove from heat and keep covered.
  • Bring water to a boil, covered, in a medium saucepan. Add kale and a generous pinch of salt and cook, covered, over moderately low heat, stirring occasionally, until kale is tender, 5 to 8 minutes.
  • Add soup and kielbasa. If necessary, thin soup with a little water. Simmer, partially covered, stirring occasionally, 5 minutes.
  • Stir in garlic and serve spooned over rice.