Smoky Lentil Stew with Sausage and Potatoes

This stew gets the smoky flavor from a healthy dose of smoked paprika and a lot of Kielbasa. Use higher quality sausage for significantly better results. You'll want to serve it with a drizzle of really good olive oil and some good parmesan.

Ingredients

• 2 Kielbasa links, cut into bite-size chunks
• 4 Leeks, chopped
• 4 Carrots, chopped finely
• 1 Onion, diced
• 1 Orange Bell Pepper, diced
• 4 Stalks of celery, diced
• 2 Tablespoons Smoked Paprika
• 2 Cloves of garlic, minced
• 5 Medium Yukon Gold Potatoes
• 1 Teaspoon dried thyme
• 1 Teaspoon beef bouillon (optional)
• 1 pound bag of brown lentils
• Olive Oil
• 1 Can diced tomatoes (fire roasted if possible)
• 10 cups of water
• Salt to taste (start with 2 teaspoons)
• Parmesan for serving (Get the good stuff)

Preparation

1. Brown the Kielbasa in a large pot, remove and reserve
2. Saute the onions, leeks, carrots, celery, and bell pepper on medium heat until it's cooked down and lightly brown
3. Push everything to the sides add a little oil and the smoked paprika to the pan, cook it briefly to release the flavors, and then mix everything around and saute for another minute.
4. Add the garlic and saute for another minute
5. Add the water and scrape the bottom of the pan to get all the browned bits
6. Add the potatoes, thyme, bouillon if using, diced tomatoes, and lentils.
7. Bring to a boil and then reduce and simmer for an hour.
8. Salt to taste

Serving

• Add into bowls, drizzle good extra virgin olive oil and add parmesan
• Serve with good toasted bread

Notes

• This will improve overnight, but you might have to add a little water when you reheat it.