Turkey Sausage and Lentil Soup

Modified from a recipe found in TOH's Light and Tasty, October 2007. The original recipe was sent in by Suzanne of Blythewood, SC. I added more meat and used turkey instead. Also added more veggies. Great with a grilled cheese sammy and a salad for a warm dinner.

• Ready In: 1 hr 5 mins
• Serves: 5

Ingredients

• 1  medium onion, chopped (5oz)
• 2  celery ribs, chopped
• 14  ounces  lean turkey kielbasa, halved and thinly sliced
• 6  ounces carrots, sliced
• 2  garlic cloves, minced
• 4  cups fat-free chicken broth
• 1 (14 1/2ounce) can diced tomatoes
• 3⁄4 cup dried lentils, rinsed and sorted
• 1  teaspoon Worcestershire sauce
• 2  cups  fresh  Baby Spinach
• 1  teaspoon dried oregano
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon pepper

Directions

1. In a large saucepan coated with non-stick cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes.
2. Add the sausage, carrot, and garlic; cook 2-3 minutes longer, or until onion is tender.
3. Stir in the broth, lentils, oregano, cumin, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes, or until vegetables and lentils are tender.
4. Stir in tomatoes, Worchestershire sauce, and spinach. Cook until heated through and spinach is wilted.