Turkey Sausage and Lentil Soup (1 cup serving)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 turkey sausage links, casings removed1 onion, diced2 cups (about 4 carros) diced2 cups chopped celery (about 3-4 stalks)1 red bell pepper, seeded and chopped1 can diced tomatoes, reduced-salt4 small potatoes, unpeeled and diced (I use red potatoes)1/2 can tomato paste (you can freeze the rest for later use)6 cups organic reduced-sodium chicken broth (or vegetable)2 Bay leaves2 tsp thyme1 tsp basilpinch coarse salt & ground black pepper1 pound bag of lentils (I use green but red are fine, too), rinsed and drained and picked through2 tsp olive oil
Remove the sausage from it's casing and cook, in a skillet, until it is no longer pink. Set aside.
NOTE: Add a pinch of red pepper flakes if you like it, and you are not using HOT Italian style sausage.
In a Dutch Oven, add the olive oil and cook the onion for 1-2 minutes, or until tender. Add celery and carrots and cook a few minutes more.
Add the thyme & basil, a pinch of coarse salt (I never use table salt) and fresh cracked pepper.
Add the tomato paste and stir to break it down.
Add the cooked sausage, diced potatoes, diced tomatoes lentils and broth.
Cover the pot and bring to a simmer.
Cook for about 45 minutes on medium low.
NOTE: Sometimes, I add more broth if the lentils expand too much.
OPTIONAL: Add some fresh chopped kale for the last few minutes of cooking for extra vitamins and color.
Number of Servings: 12
Recipe submitted by SparkPeople user FOODIEWIFE.
NOTE: Add a pinch of red pepper flakes if you like it, and you are not using HOT Italian style sausage.
In a Dutch Oven, add the olive oil and cook the onion for 1-2 minutes, or until tender. Add celery and carrots and cook a few minutes more.
Add the thyme & basil, a pinch of coarse salt (I never use table salt) and fresh cracked pepper.
Add the tomato paste and stir to break it down.
Add the cooked sausage, diced potatoes, diced tomatoes lentils and broth.
Cover the pot and bring to a simmer.
Cook for about 45 minutes on medium low.
NOTE: Sometimes, I add more broth if the lentils expand too much.
OPTIONAL: Add some fresh chopped kale for the last few minutes of cooking for extra vitamins and color.
Number of Servings: 12
Recipe submitted by SparkPeople user FOODIEWIFE.
Nutritional Info Amount Per Serving
- Calories: 311.6
- Total Fat: 5.0 g
- Cholesterol: 21.7 mg
- Sodium: 394.2 mg
- Total Carbs: 47.0 g
- Dietary Fiber: 16.2 g
- Protein: 16.9 g
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