Sausage and Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
College Inn Chicken Broth - 99% Fat Free, 10 cup Olive Oil, 1 tbspCarrots, raw, 2 medium (diced)Celery, raw, 2 stalk, large (diced)Onions, raw, 1-2 (diced)Lentils, 2 cup (pre-soaked)Italian Sausage, pork, 1 lb (casings removed)Crushed Red Pepper Flakes, 1 tsp (more as desired)Salt, 1 tspPepper, black, 1 tbspOregano, ground, .5 tsp Thyme, ground, .5 tbsp Fennel seed, 1 tspBay Leaf, 2Canned Tomatoes, 1 can
Dice carrots, celery and onions. Heat 1 Tbsp olive oil in stockpot and saute vegetables until tender. Remove vegetables from pot and brown Hot Italian Sausage (removed from casings).
Add 10 cups chicken broth, vegetables and lentils (pre-wash lentils according to package instructions). Add the seasonings (Salt, Pepper, Crushed Red Pepper Flakes, Oregano, Thyme, Fennel and 2 Bay leaves). Add 1 can diced tomato.
Simmer for 45 minutes. Remove bay leaves. Then ladle out 1/3 of the soup and blend (Magic Bullet or hand-held blender work well). Add liquid back to the pot. Correct seasonings if necessary.
Serves 8-10.
Number of Servings: 8
Recipe submitted by SparkPeople user IRISHMYTH84.
Add 10 cups chicken broth, vegetables and lentils (pre-wash lentils according to package instructions). Add the seasonings (Salt, Pepper, Crushed Red Pepper Flakes, Oregano, Thyme, Fennel and 2 Bay leaves). Add 1 can diced tomato.
Simmer for 45 minutes. Remove bay leaves. Then ladle out 1/3 of the soup and blend (Magic Bullet or hand-held blender work well). Add liquid back to the pot. Correct seasonings if necessary.
Serves 8-10.
Number of Servings: 8
Recipe submitted by SparkPeople user IRISHMYTH84.
Nutritional Info Amount Per Serving
- Calories: 313.9
- Total Fat: 21.1 g
- Cholesterol: 42.9 mg
- Sodium: 1,923.5 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 5.8 g
- Protein: 14.7 g
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