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

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

Prep Time: 15 minutes

Cook Time: 25 minutes

Courtesy of Family Features


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