Lentil Soup Low Sodium with Turkey Sausage

Olive Oil, 2 tbsp
Onions, raw, 1 cup, chopped
Carrots, raw, 0.5 cup, chopped
Celery, raw, 0.5 cup, diced
Lentils, 16 oz. bag
Tomatoes, red, ripe, raw, 1 cup, chopped or sliced (I use 1 can diced, juice and all)
Low sodium chicken or vegetable broth, 2 quarts (8 cups)--this only has 70mg sodium per cup--Pacific Organic is a national brand--Swanson's Reduced Sodium has 570mg per cup!
Coriander, dried, 0.5 tsp (dried cilantro would also work)
Cumin seed, 0.5 tsp
Pepper, red or cayenne, 0.5 tsp
Hillshire Farm Turkey Smoked Sausage, 16 oz

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and cayenne or red pepper and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Optional: using a stick blender, puree to your preferred consistency. Serve immediately.

You can do this without the sausage as a side soup, or use the sausage and it make it the main course. Without the turkey sausage:

Calories: 156
Total Fat: 5 g
Sodium: 115 mg
Carbs: 19.9
Fiber: 6.6
Protein: 8.8

Number of Servings: 6

Recipe submitted by SparkPeople user LOLLYPAUL.