Directions:
- Heat 8 qt saucepot over medium heat until hot. With fork, prick sausages in a few places; add to saucepot. Cook sausages 10 - 15 min or until browned, turning occasionally. Remove to plate.
- To sausage drippings in saucepot, add carrots, onions, and fennel. Cook over med-high heat about 10 min or until tender and lightly browned, stirring frequently. Stir in garlic; cook 1 min.
- Add lentils, water, chicken broth, tomatoes with their juice, thyme, salt and pepper to veggies in saucepot; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 min, stirring occasionally.
- Cut sausage into 1/2 thick slices; stir into soup. Heat soup to boiling over high heat. Reduce heat to low; cover and simmer 15 - 20 min longer or until lentils are tender, stirring occasionally. Skim off any fat and discard.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 514.87 Kcal (2156 kJ) | ||
| Calories from fat | 317.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.25g | 54% | |
|---|---|---|---|
| Cholesterol | 86.17mg | 29% | |
| Sodium | 2243.48mg | 93% | |
| Potassium | 1233.7mg | 26% | |
| Total Carbs | 25.58g | 9% | |
| Sugars | 7.55g | 30% | |
| Dietary Fiber | 8.28g | 33% | |
| Protein | 20.08g | 40% | |
| Vitamin C | 37.5mg | 63% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.4mg | 13% | |
| Calcium | 156.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 55.26 Kcal (231 kJ) | ||
| Calories from fat | 34.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.78g | 54% | |
|---|---|---|---|
| Cholesterol | 9.25mg | 29% | |
| Sodium | 240.77mg | 93% | |
| Potassium | 132.4mg | 26% | |
| Total Carbs | 2.75g | 9% | |
| Sugars | 0.81g | 30% | |
| Dietary Fiber | 0.89g | 33% | |
| Protein | 2.16g | 40% | |
| Vitamin C | 4mg | 63% | |
| Vitamin A | 0.1mg | 38% | |
| Iron | 0.3mg | 13% | |
| Calcium | 16.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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