Lentils With Chicken and Kielbasa

It appears that we went straight from summer to winter as it is snowing like crazy outside and it was 80 degrees just a week ago. Hopefully we'll see some nice fall days and the snow isn't a sign of what kind of winter we will have.

The cooler temperatures call for some heartier meals and so last night I decided to make up a pot of lentils. I baked a few chicken breast that I had seasoned and added that to the lentils, but left over rotisserie chicken would work just as well. The sausage gives it just a little extra flavor and the home grown carrots, of which I have an abundance, provided a little sweetness to the mix.

Lentils With Chicken and Kielbasa
1 lb lentils
4 cups chicken broth
2 cups water
2 tablespoons olive oil
3 large carrots, diced
1 medium onion, chopped
2 large celery stocks, chopped
1 red pepper, chopped
3 garlic cloves, minced
2 chicken breasts, baked,diced and seasoned with salt and pepper
1 package cooked kielbasa cut in half, sliced and sauteed until slightly browned
1 tablespoon cumin
1 tablespoon Hungarian paprika
Salt and pepper

Rinse lentils, place in a bowl and cover with boiling water. Let sit for 15 minutes and drain. Set aside.

In a large stock pot heat oil and add carrots, onion, celery, red pepper and garlic. Saute vegetables until they are slightly tender, about 10 minutes. Add lentils, broth and water. Bring to a boil, reduce heat and simmer covered (with the lid not completely closed) until lentils are tender, about 20-25 minutes. Add cumin, paprika, chicken and sausage. Stir well and simmer another 10 minutes (most of the liquid will be absorbed). Salt and pepper to taste and serve with sourdough bread.