Lentil, sausage soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 218.9
  • Total Fat: 9.8 g
  • Cholesterol: 43.9 mg
  • Sodium: 1,373.6 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 5.1 g
  • Protein: 15.9 g

View full nutritional breakdown of Lentil, sausage soup calories by ingredient


Introduction

Remove sausage from casings and cook in a large soup pan over medium heat with 1 TB of olive oil. Stir frequently to evenly brown and crumble the sausage. Add onions, leeks, garlic and the rest of the olive oil and cook until softened. Add carrots, squash and lentils and cook a few more minutes, stirring to incorporate flavors. Add dried or fresh parsley, bay leaves, salt and pepper to taste. Pour in chicken or vegetable broth and add chopped ham. Stir and add a lid. cook over simmer for 1 1/2 to 2 hours until lentils are cooked and vegetables are soft. Add more broth if necessary. Serve with a sprinkle of cheese and a drizzle of olive oil if desired Remove sausage from casings and cook in a large soup pan over medium heat with 1 TB of olive oil. Stir frequently to evenly brown and crumble the sausage. Add onions, leeks, garlic and the rest of the olive oil and cook until softened. Add carrots, squash and lentils and cook a few more minutes, stirring to incorporate flavors. Add dried or fresh parsley, bay leaves, salt and pepper to taste. Pour in chicken or vegetable broth and add chopped ham. Stir and add a lid. cook over simmer for 1 1/2 to 2 hours until lentils are cooked and vegetables are soft. Add more broth if necessary. Serve with a sprinkle of cheese and a drizzle of olive oil if desired
Number of Servings: 12

Ingredients

    5 links isernio's Italian chicken sausage
    2 cups chopped celery
    1 medium, chopped spanish onion
    6 cloves minced garlic
    6 Tbsp olive oil
    2 leeks, chopped (white part only)
    4 sliced carrots
    2 cups cubed butternut squash
    10 cups chicken stock (low sodium, gluten free)
    2 cups of lentils
    Salt and Pepper to taste
    2 tsp dried parsley
    2 bay leaves
    2 cups diced lean gluten free ham

Directions

12 2cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user LEANKAT.