12 ounces kielbasa, sliced
2 celery stalks, sliced
2 medium carrots, chopped
1 small onion, chopped
3 garlic cloves, sliced
1 cup French or green lentils
One 15-ounce can crushed tomatoes
6 cups chicken broth
Kosher salt and freshly ground black pepper
2 heads broccoli rabe, chopped
Heat the olive oil in a large pot over medium heat. Add the kielbasa and cook until browned, flipping once, 7 to 9 minutes. Transfer to a plate. Add the celery, carrots, onion and garlic to the pot. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add the lentils, tomatoes, chicken broth, kielbasa and 1 teaspoon each salt and pepper and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the lentils are tender, 30 to 35 minutes. Stir in broccoli rabe and serve, or store in the refrigerator for up to three days.