Lentil Soup with Kielbasa
Make a mirepoix (onion, carrot and celery) with garlic and sauté in a soup pot in olive oil. In this case I used about a half or a little more of a red onion, 3-4 celery stalks and about 4 carrots chopped in quarter inch thick rounds. I season with salt, pepper, teaspoon of garlic powder, teaspoon of onion powder, teaspoon of oregano, teaspoon of red pepper flakes, three bay leaves and half a teaspoon of allspice and a teaspoon of sage. After it's been sautéing for 5 minutes I add about half a cup of white wine. I like Pinot Grigio. After another 10 minutes or so I add a can of chicken broth and a can of beef broth. I heat that up for a few and add the kielbasa. I let that heat up and add the lentils that I have been soaking with a about a quart of water. Bring that to a boil and turn down to a low simmer for 45 minutes.
