Exactly what you want on a rainy spring day. We're obsessed with the smoky flavor that good kielbasa brings to this hearty soup, but if you can’t find it, any smoked and/or fully cooked sausage will work just as well. About those lentils: You can use whatever you'd like here, but you'll end up with a slightly different dish. Lens-shaped green (pictured here), brown, and red lentils tend to fall apart as they soften, yielding a soup that is thick and porridge-like. By contrast, French green (a.k.a. lentilles du Puy) and black beluga lentils are sturdier and maintain their shape when cooked, resulting in a brothier situation. Different vibes, same great flavor.
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What you’ll need
Measuring Cups
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Measuring Spoons
$10 At Bon Appétit Market
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Large Bowl
$18 At Amazon
Dutch Oven
$133 $80 At Amazon
Wooden Spoon
$7 At Amazon
Ladle
$8 At Amazon
Recipe information
Yield
4 servings
Ingredients
2
2
1
6
12
¼
½
2
1¼
2
½
Preparation
Step 1
Prep the mirepoix (a.k.a. the aromatic base of your soup). Peel 2 medium onions and finely chop. Transfer to a large bowl. If there are any pale, tender leaves attached to the heart of your bunch of celery, pluck off about ¼ cup to reserve for serving. Take 2 celery stalks and cut in half lengthwise, then cut crosswise into ½" pieces; add to bowl with onion. Cut off stems and dark green parts from 1 fennel bulb; discard or save for another use. Cut bulb in half through the core, then finely chop. Add to bowl with onion. Lightly smash 6 garlic cloves to release skins. Peel, then smash forcefully with the side of your knife to break them down into smaller bits. Add to bowl with onion.
Step 2
Slice 12 oz. kielbasa crosswise into ¼"-thick coins.
Step 3
Heat a large heavy pot over medium. Add ¼ cup extra-virgin olive oil and swirl to coat. Cook kielbasa in a single layer (it’s okay if it’s not a perfect one), undisturbed, until golden brown underneath, about 3 minutes. Turn pieces with a wooden spoon and cook, stirring occasionally, until mostly browned on both sides, 1–2 minutes longer.
Step 4
Reduce heat to medium-low. Add onion mixture, ½ tsp. crushed red pepper flakes, and 1 tsp. salt and cook, stirring often, until vegetables are softened and onion is translucent, 8–10 minutes.
Step 5
Add 2 Tbsp. tomato paste and cook, stirring often, until it darkens in color, 1–2 minutes longer.
Step 6
Add 1¼ cups lentils, 1 tsp. salt, and 4½ cups water and stir to combine. Increase heat to medium-high and bring to a simmer. Once simmering, reduce heat to medium-low, cover pot, and cook, peeking occasionally to ensure soup is at a bare simmer, until lentils are tender but not falling apart, 20–45 minutes (depending on what kind of lentils you're working with).
Step 7
Remove from heat. Add 2 cups basil, stirring to wilt. Taste and adjust seasoning for salt.
Step 8
Divide soup between bowls. Dollop with ½ cup whole-milk Greek yogurt and drizzle with more olive oil. Garnish with reserved celery leaves if you have them.
How would you rate Kielbasa and Lentil Soup with Lots of Basil?
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Reviews (75)
Back to TopI just made this and it’s sooooo good! Something about the lentil and sausage combo! Molly nails it again.
Anonymous
Boston
3/25/2019
no kielbasa, but i DO have tasso, Spanish spicy chorizo, ventreche, French garlic sausage, duck and Armagnac sausages, and bacon -- i think i can make do. i'd add smoked paprika and sub sour cream for the yogurt. in case you're wondering -- yeah, there's a cassoulet in my very near future ...
hollis5
Vero Beach, FL
3/27/2019
This was very delicious! I would definitely make this again. However, for my personal taste I made a few modifications. Given that the sausage itself is very fatty and releases a lot of fat, I found the 1/4 c of evoo excessive and drained a lot of it off. I think 1-2 tbsp would be enough. I also halved the amount of red pepper flakes and it was still very spicy for me. I think next time I would further reduce to 1/8 tsp. I also didn’t really find the the basil added that much to the soup for me. I think I’d opt for spinach next time.
Anonymous
Heidelberg
3/27/2019
I did not have kielbasa or fennel on hand, but I had everything else. I substituted some Trader Joes chicken sausage and added more celery. It probably would have tasted even better with fennel but I followed every other part of the recipe exactly and it was AMAZING. I never thought to add basil to my lentil recipes before. This will be going into my regular rotation of recipes!
Anonymous
Washington, DC
3/29/2019
I’m so sad, it was almost good! I followed the directions exactly but it definitely needed less onion (next time will only use one or two very small ones). There wasn’t enough broth, it came out mushy rather than soupy. I didn’t think it was enough tomato paste either, you could hardly tell it was there.
Anonymous
Los Angeles, CA
3/29/2019
The Mexican Cajun in me added some Louisiana smoked sausage and green bell peppers. Oh and I used chicken stock. I agree with one of the reviewers that it was too thick. Next time, I’ll add more liquid and tomatoes paste. However, this was such an easy recipe.
Anonymous
Louisiana
3/31/2019
I loved this recipe. I followed it without using homemade chicken stock for the liquid which I do a lot and it was still excellent. I did put more a bit more tomato paste in it. I found it really perfectly balanced somehow and that isn't something I've said before. We all add a bit and subtract a bit to our tastes but this is an excellent recipe as written. I loved the Kielbasa and actually wouldn't mind finding half again as many of those tasty disks in it the next time. I gave it to two neighbors and one elevator man and they LOVED it. I would never had dreamed of adding basil to this dish, but it worked out beautifully. And I didn't mind that it got a bit stew-like. If it bothers you just add water or some white wine to loosen it up.. Definitely will make again.
Anonymous
New York City
4/3/2019