Yield: Serves 8 | Prep Time: 15 minutes | Cook Time: 4–5 hours on High or 8–10 hours on Low
Kielbasa is a signature ingredient in many German, Polish, and Ukrainian dishes, and I love how the heartiness of the meat interacts with the various veggies in this slow-cooker supper. There’s very little prep work that needs to be done, making this a great dish to start in the morning before you go to work, so you come home to a fully cooked dinner.
INGREDIENTS
1 (16-ounce) bag dried brown lentils, rinsed and drained
10 cups beef broth
1 (14-ounce) can fire-roasted diced tomatoes
½–¾ pound carrots, grated
2 celery stalks, chopped
2 tablespoons minced garlic
1 teaspoon Worcestershire sauce
¼ teaspoon hot sauce
1 bay leaf
½ cup fresh parsley, chopped
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper, plus more as needed
¼ teaspoon ground nutmeg
2 cups cubed kielbasa
1 tablespoon red wine vinegar
Kosher salt (optional)
DIRECTIONS
1. In a 6-quart slow cooker, combine the lentils, broth, tomatoes, carrots, celery, garlic, Worcestershire sauce, hot sauce, bay leaf, parsley, garlic powder, pepper, and nutmeg. Stir to combine.
2. Add the kielbasa and mix.
3. Cover and cook for 4 to 5 hours on High or 8 to 10 hours on Low, until the lentils are cooked.
4. Add the vinegar. Taste and season with salt and pepper, if desired. Remove the bay leaf, ladle into bowls, and serve.