Turkey sausage and lentil soup
Family Features | 11/3/2010, 5 p.m.
1 tablespoon olive oil
2 cups chopped onions
1 cup diced celery
4 ounces turkey kielbasa, chopped (about 3/4 cup)
2 teaspoons McCormick thyme leaves
1 1/2 teaspoons McCormick garlic powder
1 teaspoon McCormick paprika
1/4 teaspoon McCormick 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 3 minutes. Add kielbasa; cook and stir 3 minutes longer or until kielbasa is lightly browned and vegetables are softened. Stir in thyme, garlic powder, paprika and red pepper; cook and stir 2 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.
Nutrition Information per Serving: 172 Calories, Fat 4g, Protein 11g, Carbohydrates 23g, Cholesterol 9mg, Sodium 468mg, Fiber 6g.