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Ugly Soup

Patricia Reitz

It’s cold and blustery outside, which always puts me in the mood for soup. I didn’t have a particular soup in mind so I took a quick inventory of my freezer, fridge, and pantry. I had plenty of homemade chicken stock in the freezer, dried lentils in the pantry, and kielbasa and carrots in the fridge. An hour later we were sitting down to a hearty bowl of liquid love. It certainly wasn’t the most attractive soup out there, but what it lacked in looks, it more than made up in flavor!

Ugly Soup

makes 6 servings


  • 1 tablespoon oil

  • 1 medium onion, 1/4-inch dice

  • 1 medium carrot, 1/4-inch dice

  • 1 pound kielbasa, 1/4-inch dice

  • 4 cups chicken stock (try my homemade)

  • 2 cups water

  • 1 1/4 cups dried lentils

  • salt and pepper to taste


  1. In a large saucepan over medium-high heat, sauté onions and carrots until onions are translucent.

  2. Add diced kielbasa and continue sautéing, stirring frequently, for 5 minutes.

  3. Add chicken stock, water, and dried lentils; bring to a boil, then reduce to a slow simmer and cover for 30-40 minutes, stirring occasionally, until lentils are tender.

  4. If soup is too thick, stir in a little more water; taste carefully and season with salt and pepper if needed.