I thought this was a good, hearty meal. Our guests said it reminded them of a stay in Chile, where lentils were often used. I followed the recipe, but instead of covering with only water, I added a can of reduced sodium beef broth and 1/2 cup of dry red wine, then enough water to cover. This made the soup very flavorful. I also added quite a bit of salt and pepper, which I think improved the flavor. In addition, I added about 1/2 cup of carrots, since I had them in the house. I use turkey keilbasa for a healthier meal, the flavor was good, but the texture was a little rubbery. Next time I will use Polish sausage. Yes, the cooking time should be increased, but doesn't need to be several hours. I thought the soup was perfect with about 50 minutes of simmering.
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I thought this was a good, hearty meal. Our guests said it reminded them of a stay in Chile,...