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Export 16 ingredients for grocery delivery
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!
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