Sausage Lentil SoupSubmitted by: LINDZJEANNE
Lentil and Black Bean with Andouille Sausage
1 tablespoon extra virgin olive oil
6 ounces Turkey Kielbasa (substituted for Andouille Sausage for health), halved lengthwise then cut crosswise into 1/2 inch pieces
1/2 large onion, chopped
2 large stalks celery, diced
2 cloves garlic, minced
2 teaspoons smoked paprika
2 bay leaves
1 can (14 ounces) diced tomatoes
1 cup dried brown lentils
4 3/4 cup fat free low-sodium chicken broth or vegetable broth, divided
3 cups water
1 can (14 ounces) reduced sodium black beans, drained and rinsed
1/4 cup chopped parsley
Salt and pepper to taste
In a large pot or Dutch oven, heat the oil over medium heat. Add the sausage and cook for about 8 minutes, until well browned. Using a slotted spoon, transfer to a paper towel lined plate to drain. Add more oil to the pot if needed and then add the onion and celery. Cook until the vegetables begin to soften, 6-7 minutes. Add garlic, paprika and bay leaves and cook for about 30 seconds or until fragrant. Add tomatoes and their juices, lentils, 3 cups of chicken broth and 3 cups of water. Increase heat to high and bring to a boil. Reduce heat to medium-high and cook, stirring occasionally, until the lentils are tender, 25-35 minutes.
Remove from heat and allow to cool slightly. Discard the bay leaves. Transfer half the mixture to a blender or food processor, along with half the black beans and 3/4 cup chicken broth. Pulse until combined but not pureed. Add mixture back to pot, along with remaining black beans and 1 cup chicken broth. Taste and add salt and pepper as needed. Stir in sausage and cook soup over medium heat until warmed through. Stir in parsley and serve.
Serving Size: Serves 4-6. Nutritional info as is is based on 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LINDZJEANNE.