Step 1: Sauté the Kielbasa

• In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. You want just enough to coat the bottom of the pot.
• Add the sliced kielbasa and sauté for about 5-7 minutes, until it’s nicely browned. This step helps release the flavors and create a rich base for your soup. The sausages should sizzle and caramelize a bit—this is where the magic starts!

Step 2: Add the Vegetables

• Once the kielbasa is browned, it’s time to add in your vegetables. Toss in the diced onion, carrots, and celery.
• Sauté for another 5 minutes until the vegetables start to soften and the onions become translucent. Stir occasionally to prevent anything from sticking to the pot.

Step 3: Incorporate Garlic and Spices

• Now it’s time to amp up the flavor! Stir in the minced garlic, dried thyme, smoked paprika, salt, and pepper.
• Cook for about 1 minute, just until fragrant. Your kitchen will start smelling amazing at this point—trust me, this is a good sign!

Step 4: Add Lentils and Broth

• Pour in the rinsed lentils and the diced tomatoes (including their juices).
• Follow this by adding the broth and tossing in the bay leaf.
• Give everything a good stir and bring the mixture to a boil. Once it’s bubbling, reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until the lentils are tender. Stir occasionally, and if it looks too thick, feel free to add a bit more broth or water.

Step 5: Add Spinach

• In the last few minutes of cooking, stir in the fresh spinach.
• It will wilt quickly, adding not just a splash of color but also a nutritional boost to your soup.

Step 6: Adjust Seasoning

• Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or spices based on your personal preference.
• Remove the bay leaf before serving.

Step 7: Serve and Enjoy!

• Ladle the soup into bowls and enjoy it warm. This soup is perfect on its own, but you can also dress it up with some fresh herbs or a sprinkle of cheese if you like.