Sunday, October 7, 2012

Kielbasa Lentil Soup

 • 1 1/2 lbs lentils
 • 2 lbs (approx.) Beef Kielbasa, chopped
 • 4 Tbsp. garlic, minced
 • 1 large onion, diced
 • 4 stalks celery, chopped
 • 1 bunch cilantro, chopped
 • 1 14.5 oz can crushed tomatoes
 • 20 cups beef broth (This would equate to 10 cans of broth or 20 cups of water with 20 cubes of bouillon)
 • 4 packets Sazon Seasoning (I found this at Walmart in the Mexican food aisle.)


 Rinse lentils and put them into large stock pot. Add everything else into pot and bring to a boil. Reduce heat to medium low and let simmer for about an hour, making sure the lentils are soft.

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