Step 1

Heat the olive oil and butter in a large Dutch oven to medium heat. Add the onions, celery and carrots to the pot. Sprinkle with sea salt. Sauté for about 7 minutes until tender and the onions are golden in color.

Step 2

Add the garlic and sauté for another minute.

Step 3

Add the wine and let simmer for a minute.

Step 4

Pour in the chicken broth, tomatoes, potatoes, lentils and kielbasa.

Step 5

Sprinkle in the parsley, basil, oregano, dill, bay leaves, and ground black pepper.

Step 6

Add the Parmesan rind if you have it.

Step 7

Cover the pot and simmer for 45 minutes or until the lentils are tender.

Step 8

Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped parsley.

Step 9

Serve with crusty bread.