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Hearty Lentils with Kielbasa

20 min
40 min
Dairy-Free Gluten-Free Keto


  • 1 package Coleman Natural Polish Kielbasa, sliced into rounds
  • 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
  • 2 teaspoons dried oregano
  • 2 teaspoons salt


1 In a large pot, heat the oil over moderate heat.

2 Add the celery, onion, and carrot and cook, stirring occasionally, until the onion is translucent, 5 to 10 minutes.

3 Add the lentils, tomatoes, water, dried oregano, salt, and a pinch of freshly ground pepper. Bring to a simmer. Reduce the heat and cook, partially covered, until the lentils are tender, about 40 minutes.

4 Meanwhile, heat a large skillet over moderately high heat. Add the kielbasa and cook, turning, until browned, 3-5 minutes.

5 Stir the kielbasa into the lentils and simmer for 5 minutes. If the lentils are too thick for your taste, thin them with additional water.

This recipe is gluten-free and keto diet friendly!

Leftovers can be frozen for up to one month.

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