Kielbasa and Lentil Soup with Lots of Basil

Exactly what you want on a rainy spring day. We're obsessed with the smoky flavor that good kielbasa brings to this hearty soup, but if you can’t find it, any smoked and/or fully cooked sausage will work just as well. About those lentils: You can use whatever you'd like here, but you'll end up with a slightly different dish. Lens-shaped green (pictured here), brown, and red lentils tend to fall apart as they soften, yielding a soup that is thick and porridge-like. By contrast, French green (a.k.a. lentilles du Puy) and black beluga lentils are sturdier and maintain their shape when cooked, resulting in a brothier situation. Different vibes, same great flavor.