Lentil soup with Kielbasa

It's cloudy outside withsunshine trying to peak through. The sniffles have been getting the best of meall week. I wanted to cook. I wanted to make something delicious, comforting,satisfying, and homey. The first thing that came to mind was my Lentil Soupwith Kielbasa. 

Every time I get a chanceto break out my cream colored Le Creuset Dutch Oven is a happy time. Thisrecipe is about layering. It's relaxing and therapeutic for me. I heat thestove, add oil to the pot. I slowly chop my onion and as I finish each half Iadd it. Salt. Chop the carrot. Chop the Celery. Salt. Garlic. Spices. Tomatopaste, letting it cook out while opening the chicken stock. At this point youget to check your email or take the dog out while it simmers. Given that Istarted early I added the lentils, put the lid on, and turned off the heat togo to the gym. This helped soften the lentils but an hour at a low simmer workstoo. Once home I turned the heat on again, showered, added the sausage andvinegar. The best part of the recipe is the grabbing of a bowl and spoon. 

Lentil Soup with Kielbasa

½ bag of Green Lentils

¼ C Olive Oil

3 lg. Yellow Onions, diced small

3 cloves. Garlic, minced

1 Tbs. Salt

1 ½ tsp Pepper

1 Tbs. dried Thyme leaves

1 Tbs Ground Cumin

4 Stalks Celery, diced small

5-6 Carrots, diced small

64 oz. Chicken Stock

¼ C Tomato Paste

14 oz. diced Tomatoes

1 Lb. Kielbasa, cubed

2 Tbs. Red Wine Vinegar

Heat EVOO in a large soup pot. Sauté onions spinkled with salt, 10 minutes. Add Carrot and Celery, sauté 10 minutes sprinkled with salt . Add garlic, thyme and cumin, cook 2 minutes. Add in Tomato Paste, stirring it in and cooking for 2 minutes. Add in Chicken Stock and can of diced tomatoes with juice, bring to a simmer for 20 minutes. Add in Lentils, bring to a boil and reduce to a simmer. Cook for 1 hour. Add in cut up Kielbasa and cook for 20 minutes. Stir in Red Wine Vinegar. Turn off heat and serve.