Step 1

Wash, and rinse the lentils in a sieve.Place the lentils into a medium sized bowl and cover with boiling water. Let sit for 15 minutes and then drain. Set aside

Step 2

In a large stock pot, heat the olive oil over medium heat. Add the onions, leeks, salt, pepper, cumin and thyme and sauté until softened, about 15 minutes.

Step 3

Add the carrots and celery, sauté another 8 minutes or so.

Step 4

Add the stock, the tomato paste and the drained lentils.

Step 5

Cover and bring to a boil. Then reduce to a simmer and cook uncovered for about 45 minutes or so, until the lentils are cooked through and tender.  Test by eating one ;)

Step 6

Taste for seasoning. Adjust if necessary.

Step 7

Add the kielbasa and red wine or vinegar. Cook for about another 8-10 minutes, or until the sausage is warmed through.  If you find the soup a little thick, you can add more stock, or a quick blend of my Faux Chicken Bouillon powder and hot water (see notes below) If you do add more liquid, add more red wine as well!  Taste for flavour- you want to notice that bit of bright tang that will come from the wine or vinegar.

Step 8

Add the kale and stir. Simmer until kale has softened, about 2 minutes.

Step 9

Serve with extra vinegar or lemon wedges on the side.  It really does make a difference!