Turkey Sausage and Lentil Soup |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 5 |
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Modified from a recipe found in TOH's Light and Tasty, October 2007. The original recipe was sent in by Suzanne of Blythewood, SC. I added more meat and used turkey instead. Also added more veggies. Great with a grilled cheese sammy and a salad for a warm dinner. Ingredients:
1 medium onion, chopped (5oz) |
2 celery ribs, chopped |
14 ounces lean turkey kielbasa, halved and thinly sliced |
6 ounces carrots, sliced |
2 garlic cloves, minced |
4 cups fat-free chicken broth |
1 (14 1/2 ounce) can diced tomatoes |
3/4 cup dried lentils, rinsed and sorted |
1 teaspoon worcestershire sauce |
2 cups fresh baby spinach |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan coated with non-stick cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes.
2. Add the sausage, carrot, and garlic; cook 2-3 minutes longer, or until onion is tender.
3. Stir in the broth, lentils, oregano, cumin, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes, or until vegetables and lentils are tender.
4. Stir in tomatoes, Worchestershire sauce, and spinach. Cook until heated through and spinach is wilted.
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