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.