This is a hearty soup that my family enjoys with warm bread.

 lentil

INGREDIENTS

2

tablespoons vegetable oil

2

carrots (diced)

1

stalk celery (diced)

1/4

cup parsley (minced)

14 1/2

ounces diced tomatoes

3-4

cups beef broth

1/2

teaspoon salt

1

lb kielbasa (sliced 1/4-inch)

1

onion (diced)

1

garlic clove (minced)

1 1/4

cups dried lentils

1

bay leaf

1 1/2

cups water

1/8

teaspoon pepper

INSTRUCTIONS

Heat oil in a 4 quart saucepan over moderate heat. Brown meat for 5 minutes, remove and drain on paper towels. Remove all but 1 tablespoons of fat from pan.

Sauté carrots, onion, celery, garlic and parsley in same pan until onion and celery is tender. Add lentils, tomatoes, bay leaf, stock, water and meat; bring to a simmer. Reduce heat to low, partially cover and cook for 40 minutes or until lentils are tender.

Season with salt and pepper; discard bay leaf.

Serve with crusty bread and butter.