Turkey Sausage and Lentil Soup

Submitted by yogiclarebear

"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: 1hr 5mins
• Ingredients: 13
• 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 1/2 ounce) 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.

Reviews

[EssieGriff]

Made a whole batch for lunch and to freeze. Very yummy. I used ground turkey, and added it to the pot after step 1. Added herbs de provence, cayenne and salt for seasoning the turkey. Then used 2 cups homemade stock, and 1 cup water with Organic Chicken Better than Bouillon, 4 fresh tomatoes, and no worcestershire sauce since I didn't have any. Will definitely make again this winter.