2 tablespoons olive oil
2 stalks celery, chopped
1 large yellow onion, chopped
1 large carrot, chopped
1 pound green lentils
1 15-ounce can diced tomatoes, drained
1 quart water, more if needed
2 teaspoons dried oregano
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 12-ounce kielbasa rope, sliced into rounds
This recipe is gluten free and keto diet friendly!
Leftovers can be frozen for up to one month.