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Fullblood Wagyu Kielbasa and Lentil Soup

Fullblood Wagyu Kielbasa and Lentil Soup

Prep Time: 45 Minutes 
Cook Time: 60 Minutes
Servings: 5 Quarts of Soup
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Smoked Kielbasa (cut in half lengthwise and 1/4-inch-thick half moons)
  • 1 Large Sweet Onion (diced)
  • 1 Large Leek (cut in half lengthwise and diced)
  • 3 Large Carrots (diced to 1/2 inch pieces)
  • 3 Stalks Celery (diced to 1/2 inch pieces)
  • 1 Large Red Bell Pepper (diced)
  • 5 Garlic Cloves (minced)
  • 3 QT Beef Stock
  • 2 CUP Green Lentils
  • 1/4 CUP Olive Oil
  • 1 CUP Basil Leaves (plus additional for garnish)
  • 12 OZ Tomato Paste
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • 2 TBSP Red Wine Vinegar or Hot Sauce
  • 1 TSP Thyme
  • 4 OZ Greek Yogurt

Tools

  • Dutch Oven

FIRST STEP

Pull the Fullblood Wagyu smoked kielbasa from the freezer, and place it in the refrigerator 24 hours before making this recipe.

PREPARING THE SOUP

Cut the Fullblood Wagyu smoked kielbasa in half lengthwise, and then cut it into 1/4-inch-thick half moons.

Heat a large Dutch oven with the olive oil on medium-high heat.

Add the kielbasa to the Dutch oven, and brown for 3-4 minutes.

Add the diced sweet onions, diced leeks, diced celery, and diced carrots to the Dutch oven.

Cook for 10 minutes, while stirring occasionally.

Add the tomato paste, and stir occasionally for 5 more minutes.

Once the tomato paste is caramelized, add the beef stock, minced garlic, green lentils, diced red bell pepper, thyme, and red wine vinegar (or hot sauce, depending on your preference).

Bring up to a boil, and then reduce to a simmer.

Cover the Dutch oven, and let it simmer for 45 minutes or until the lentils are cooked.

FINAL STEPS

Season to taste with kosher salt and freshly ground black pepper.

Stir in the basil leaves until they’ve wilted.

Divide the Fullblood Wagyu kielbasa and lentil soup between bowls.

Garnish with a dollop of Greek yogurt and torn basil leaves.

Serve warm, and enjoy!


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