1. Heat 1 Tablespoon of the olive oil in a medium pot. Add the kielbasa and cook over medium heat until nicely browned, about 2 to 3 minutes per side. Remove from pot and set aside. When cool, slice rounds in half and set aside.
2. Add the onion and carrots to the pot, adding up to 1 Tablespoon of
olive oil if necessary to prevent sticking. Cook 5 minutes over medium
heat, stirring so that the vegetables are coated with the caramelized
bits left in the pot from cooking the sausage. Add the garlic and cook
1 to 2 more minutes.
3.
Add the water, lentils, and tomatoes and bring to a boil. Reduce heat
and simmer, with the lid cracked, 20 minutes, stirring occasionally.
4. Stir in the parsley, cumin, paprika, salt, and red pepper flakes if
desired. Simmer, with the lid cracked, an additional 30 minutes,
stirring occasionally.
5. Carefully puree about half of the soup in a blender on low speed until
still slightly chunky, then return to the pot. Or use an immersion hand
blender to puree the
soup to desired consistency. Stir in sausage. Cook over medium heat 5
minutes. Serve hot, garnished with chopped fresh parsley if desired.
Makes about 8 cups.
