Wednesday, January 21, 2015

Lentils with Turkey Kielbasa

Lentils Turkey Kielbasa Soup Potato Sweet potato

Lentils and kielbasa are two things I completely enjoy, so for this recipe I am combining both! Lentils are very filling, hearty and comfort food to me. I enjoy making recipes with lentils or split pea because it makes all my senses happy and after a long day at work on my feet I want comfort food, plus leftovers! Lentils is great for a filling dinner paired with rice or keeping it lighter by eating it simply as a soup with your favorite bread. It makes plenty for dinner and then my favorite: leftovers! The Goya Azafran seasoning packet is completely optional. If it is not available in your grocery store you can omit it or add your own spices. If you do omit the packet make sure to add salt; I always add salt at the end of these kind of soups since I add the seasoning packet and it tends to be salty on its own. I hope you enjoy another one of my comfort go to foods!

A Wednesdays with Eryka
  • 1lb turkey kielbasa, sliced into coins
  • Olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon cumin
  • 1 packet Goya Azafran seasoning
  • 1-16 ounce bag lentils
  • 1 cup white wine
  • 5 cups water
  • 1 bay leaf
  • 3 sweet potato, chopped in chunks
  • 3 russet potato, chopped in chunks
  • salt and pepper, to taste

1. In a large stock pot, heat olive oil on medium heat and add the turkey kielbasa. Cook until slightly browned on both sides. Remove from pot.

2. In the same pot, add a little bit more olive oil plus the onion, pepper and garlic. Cook for about 4 minutes until fragrant and slightly soft. Add the kielbasa back into the pot with the vegetable mix. Stir together and cook for about 1 minute.

3. Add in the cumin, lentils and Azafran seasoning packet. Stir to combine all the ingredients for about 1 minute. Add in the liquids (the amount varies, just make sure it is about 2 inches above the lentils) and bay leaf. Stir it all together then bring to a boil. Simmer on low-medium heat for about 45 minutes.

4. In the last 15 minutes of cooking, bring soup back up to a boil and add the potatoes. Lower to simmer over low heat and in the mean time, if you are accompanying with rice, make it at this time.

5. Once 15 minutes have passed check to see if the potatoes are soft with a knife or fork. If it is then it is ready to eat. Add salt and pepper to taste if needed. Serve and enjoy!


  1. Fantastic, delicious recipe Eryka! We love lentils and we can also make this with loukaniko (a Greek pork sausage) which is abundant here:) Azafran is saffron right?
    Thank you for the yummy dish!

    1. Thank you! I had a feeling you would like this one and I bet that would taste fantastic with loukaniko! Azafran is basically saffron but in the packet it does have a few other spices but the majority of the flavor as well as color comes from the saffron :-)