Dave's Easy Spinach Lentil Soup (w/turkey sausage)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 214.7
- Total Fat: 3.7 g
- Cholesterol: 18.3 mg
- Sodium: 1,141.3 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 17.5 g
- Protein: 22.2 g
View full nutritional breakdown of Dave's Easy Spinach Lentil Soup (w/turkey sausage) calories by ingredient
Introduction
This is a modified recipe that I would make substituting hot Italian turkey sausage for the bacon. This recipe is so adaptable...add garlic, change the meat, include more vegetables. This is a modified recipe that I would make substituting hot Italian turkey sausage for the bacon. This recipe is so adaptable...add garlic, change the meat, include more vegetables.Number of Servings: 6
Ingredients
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2 serving Honeysuckle White Hot Italian Turkey Sausage (cooked) (by JINKSGIRL4LIFE)
1 cup, strips or slices Carrots, raw
1 large Onions, raw
1 1tsp Olive Oil
6 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
3 cup (8 fl oz) Water, tap
16 tbsp GREAT VALUE ALL NATURAL MILD CHUNKY SALSA
2 cup Great Value Lentils
1 tsp, crumbled Bay Leaf
1 tsp Cumin - ground (1 tsp) (by INFORM555)
1 tsp Rosemary, dried
1 package (10 oz) Spinach, fresh
Tips
I don't use salt in my food. So, remember to include the salt values if you're tracking them.
Directions
Directions
1. Prep:
a) Broil/cook turkey sausages until done then cut into chunks of desired size
b) Tear the fresh spinach into pieces
c) Shred carrots, chop the onion up
d) Use a complete bay leaf instead of ground bay
2. In a large skillet or Dutch oven at medium-high heat, add olive oil and sauté carrot and onion until tender, about 5 minutes.
3. Add sausage chunks. Cover mixture with chicken broth, water, and salsa.
4. Mix in lentils (16 ounces of dry lentils), bay leaf, cumin, rosemary. Salt and pepper to taste (salt isn’t included in the nutritional values).
5. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes.
6. Stir in spinach and simmer until spinach is wilted, 5 to 10 minutes longer.
Serving Size: 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DAVENOHE.
1. Prep:
a) Broil/cook turkey sausages until done then cut into chunks of desired size
b) Tear the fresh spinach into pieces
c) Shred carrots, chop the onion up
d) Use a complete bay leaf instead of ground bay
2. In a large skillet or Dutch oven at medium-high heat, add olive oil and sauté carrot and onion until tender, about 5 minutes.
3. Add sausage chunks. Cover mixture with chicken broth, water, and salsa.
4. Mix in lentils (16 ounces of dry lentils), bay leaf, cumin, rosemary. Salt and pepper to taste (salt isn’t included in the nutritional values).
5. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes.
6. Stir in spinach and simmer until spinach is wilted, 5 to 10 minutes longer.
Serving Size: 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DAVENOHE.