Lentil and Sausage Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 261.1
- Total Fat: 13.4 g
- Cholesterol: 40.0 mg
- Sodium: 1,050.9 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 7.1 g
- Protein: 21.2 g
View full nutritional breakdown of Lentil and Sausage Soup calories by ingredient
Introduction
Great for fall and winter dinner and even better left over. This is very easy to make. Great for fall and winter dinner and even better left over. This is very easy to make.Number of Servings: 6
Ingredients
-
*Hatfield sweet italian sausage, 1 lb.
*chicken broth reduced sodium, 3.5 cups
*water, tap, 1.5 cup
*brown lentils, rinsed, 1 cup
*celery, 2 stalks sliced
*carrots, 1 cup sliced
*onion, 1/2 cup diced
*thyme, fresh, 1-2 springs (or 1 tsp dried)
*black pepper 1 tsp
*garlic, 2 cloves minced
Directions
Rinse the lentils well in a mesh colander.
Remove sausage from casing and brown over Medium-high heat in soup pot sprayed with Pam. Break apart into small pieces as it browns.
Add in chicken broth and water, bring to boil.
Slice celery, carrots and onions.
Add remaining ingredients and simmer, covered, on low for at least 1 hour to let the vegetables cook and flavors mix. You can probably get away with let simmering time if you're in a hurry!
Salt/pepper to taste.
About Six 1.25 cup servings.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user BETHANN77.
Remove sausage from casing and brown over Medium-high heat in soup pot sprayed with Pam. Break apart into small pieces as it browns.
Add in chicken broth and water, bring to boil.
Slice celery, carrots and onions.
Add remaining ingredients and simmer, covered, on low for at least 1 hour to let the vegetables cook and flavors mix. You can probably get away with let simmering time if you're in a hurry!
Salt/pepper to taste.
About Six 1.25 cup servings.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user BETHANN77.