Recipe: Turkey sausage and lentil soup
1 tablespoon olive oil
2 cups chopped onions
1 cup diced celery
4 ounces turkey kielbasa, chopped (about 3/4 cup)
2 teaspoons Thyme Leaves
1 1/2 teaspoons Garlic Powder
1 teaspoon Paprika
1/4 teaspoon Crushed Red Pepper
4 cups reduced sodium chicken broth
1 can (14 1/2 ounces) no salt added diced tomatoes, drained
1 cup red or brown lentils, picked over and rinsed
1 package (5 ounces) baby spinach leaves
Prep Time: 15 minutes
Cook Time: 25 minutes
Heat oil in large saucepan on medium heat. Add onions and celery; cook and stir three minutes. Add kielbasa; cook and stir three minutes longer or until kielbasa is lightly browned and vegetables are softened. Stir in thyme, garlic powder, paprika and red pepper; cook and stir two minutes or until fragrant.
Stir in broth, tomatoes and lentils. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until lentils are tender.
Stir in spinach. Simmer until wilted. Ladle into soup bowls to serve.
Yield: 8 (1-cup) servings
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