Sweet Italian Turkey Sausage Lentils with Spinach (1 cup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 154.7
- Total Fat: 5.6 g
- Cholesterol: 25.0 mg
- Sodium: 810.4 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 3.7 g
- Protein: 12.6 g
View full nutritional breakdown of Sweet Italian Turkey Sausage Lentils with Spinach (1 cup) calories by ingredient
Introduction
This hearty, filling, lentil stew is calorie friendly! This recipe is so adaptable...add garlic, change the meat, include more vegetables. This hearty, filling, lentil stew is calorie friendly! This recipe is so adaptable...add garlic, change the meat, include more vegetables.Number of Servings: 12
Ingredients
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5 serving Turkey - Jennie-o Sweet Italian Turkey Sausage -1 link
9 oz Carrot chips(raw carrots cut in medallions with crinkles, not actual chips)
2 medium (2-1/2" dia) Onions, raw
1 cup Giorgio Chunky Style Portabella Mushrooms (canned) (by JLEHAN)
1 tbsp 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 Medium Chunky Salsa
2 cup Lentils
1 tbsp, crumbled Bay Leaf
2 tsp Cumin - ground (1 tsp) (by INFORM555)
2 tsp Rosemary, dried
1 package (10 oz) Spinach, fresh
Tips
Broil the sausages while the lentils are coming to a boil to save time. Then add once they are done.
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) Cut carrots chips in half, if necessary, chop the onions up
d) Use a complete bay leaf instead of ground bay
2. In a pot or Dutch oven at medium-high heat, add olive oil and sauté carrot and onion until tender, about 5-7 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, mushrooms. 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, 30 to 40 minutes.
6. Stir in shredded spinach and simmer until spinach is wilted, 5 to 10 minutes longer.
Serving Size: 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DAVENOHE.
a) Broil/cook turkey sausages until done then cut into chunks of desired size
b) Tear the fresh spinach into pieces
c) Cut carrots chips in half, if necessary, chop the onions up
d) Use a complete bay leaf instead of ground bay
2. In a pot or Dutch oven at medium-high heat, add olive oil and sauté carrot and onion until tender, about 5-7 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, mushrooms. 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, 30 to 40 minutes.
6. Stir in shredded spinach and simmer until spinach is wilted, 5 to 10 minutes longer.
Serving Size: 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DAVENOHE.