Healthy Sausage Lentil Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Suzanne Dabkowski of Blythewood, South Carolina found this good-for-you recipe in a menâs magazine and lightened it up. I ate a lot of it when I was pregnant because itâs so tasty and loaded with fiber, vitamins and iron.â It also makes good use of low-sodium and low-fat ingredients. Ingredients:
1 medium onion, chopped |
1 celery rib, chopped |
1/4 pound reduced-fat johnsonville® smoked sausage, halved and thinly sliced |
1 medium carrot, halved and thinly sliced |
2 garlic cloves, minced |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1/3 cup water |
1 cup dried lentils, rinsed |
1/2 teaspoon dried oregano |
1/4 teaspoon ground cumin |
1/4 teaspoon pepper |
1 can (14-1/2 ounces) stewed tomatoes, cut up |
1 tablespoon worcestershire sauce |
1 cup chopped fresh spinach |
Directions:
1. In a large saucepan coated with cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes. Add the sausage, carrot and garlic; cook 2-3 minutes longer or until onion is tender.
2. Stir in the broth, water, lentils, oregano, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils and vegetables are tender.
3. Stir in the tomatoes, Worcestershire sauce and spinach; cook until heated through and spinach is wilted. Yield: 6 servings.
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