This is one of the best soups I have made to date. It was so delicious, and exactly what I needed after a day outside in 8 degree weather! I’m definitely trying to eat a little healthier and using the New Year as my motivation. I find that in the winter all I want to do is curl up on the couch and eat a nice warm baguette covered in butter. But it turns out the baguette diet is not trending right now, so I am trying other things until it comes around. Homemade soups are a great way to keep healthy (and warm) in the colder months. Just toss your favorite vegetables in a pot with some stock an herbs and your good to go. Then eat the soup by scooping into your mouth with a baguette.

Ingredients: Adapted from GlutenFreeMom (serves 2-4)
1/2 yellow onion, chopped
2 garlic cloves, minced
1 large yukon gold potato, diced
1 medium carrot, peeled and diced
1/2 cup lentils, rinsed
handful cherry tomatoes, chopped
2 cups chicken broth
2 cups water
1 bay leaf
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
6 oz cooked turkey kielbasa (I bought mine at Trader Joe’s)
Olive oil
Salt and pepper, to taste

Heat a little olive oil in a heavy pot, add the onions and cook until translucent, about 3 minutes. Add the garlic and cook another minute or so until fragrant. Next, add the chicken stock and water, followed by the potatoes, carrots, lentils, dried herbs, and cayenne pepper. Cover and simmer for 1 hr, stirring occasionally. After about 20 minutes add the tomatoes as well. I waited to add them because I didn’t want them to cook down too much over the full hour. When the hour is up and the lentils are fully cooked, add the kielbasa and cook just a few more minutes to warm the sausage through. Serve as is or with topping of choice- I added fresh avocado and loved it. Enjoy!