Hearty Lentil, Cabbage, and Kielbasa Soup with Tofu

Of all the soups I’ve made, this one tops the list. Is it healthy? Well, it’s healthy-adjacent—it has cabbage, tofu, and, most importantly, I made it myself with love. The kielbasa adds a rich, smoky depth, but if you prefer something leaner, you can swap it out for Canadian bacon or lean smoked ham. This is one of those soups that only gets better as the week goes on, making it perfect for meal prep or cozy leftovers.

To make it, start by browning the sliced kielbasa in a large pot until it’s caramelized and flavorful. Remove it and set it aside, letting the rendered fat enhance the base of the soup. In the same pot, sauté onions, carrots, celery, and garlic until softened, then stir in dried thyme, smoked paprika, salt, and black pepper. Once fragrant, pour in the chicken stock and add the lentils, letting them simmer until tender. Before blending, reserve some vegetables and lentils for texture. Blend the rest into a velvety, thickened base. Return the reserved portion to the pot and stir in the cabbage and tofu, allowing them to absorb the flavors. Finally, add the kielbasa back in and let everything meld together for a few more minutes. Just before serving, stir in a splash of red wine vinegar and a final squeeze of lemon juice to brighten the flavors.

• 1 tbsp olive oil

• 12-14 oz kielbasa, sliced (or substitute with Canadian bacon or lean smoked ham)

• 1 small yellow onion, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 tsp dried thyme

• ½ tsp smoked paprika

• 6-8 cups chicken stock (adjust for preferred consistency)

• ¾ cup brown or green lentils, rinsed

• 1½ cups cabbage, shredded

• 14 oz firm tofu, cubed

• 1 tbsp lemon juice

• 1 tsp red wine vinegar

• Salt and black pepper, to taste