Turkey Sausage and Lentil Soup

Name: Turkey Sausage and Lentil Soup
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12 servings (3-3/4 quarts)
Cuisine: Europe, Italian
Ingredients: 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed; 1 large onion, chopped; 2 celery ribs, chopped; 1 medium carrot, chopped; 2 garlic cloves, minced; 1 bay leaf; 1/2 teaspoon fennel seed; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon pepper; 1/8 teaspoon crushed red pepper flakes, optional; 2 cups dried brown lentils, rinsed; 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained; 2 cartons (32 ounces each) reduced-sodium chicken broth; Optional: Fat-free plain Greek yogurt and minced fresh parsley

Total Time Prep: 25 min. Cook: 45 min.

Yield 12 servings (3-3/4 quarts)

Test Kitchen Approved

This recipe was given to me by my son, Chris, and we have it several times during the winter months. —Kathy Mazur, Sarasota, Florida

Ingredients

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 large onion, chopped
2 celery ribs, chopped
1 medium carrot, chopped
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon fennel seed
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
2 cups dried brown lentils, rinsed
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
2 cartons (32 ounces each) reduced-sodium chicken broth
Optional: Fat-free plain Greek yogurt and minced fresh parsley

Directions

In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; remove with a slotted spoon.
In same pot, saute onion, celery and carrot until tender, 4-6 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in sausage, lentils, tomatoes and broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 30-40 minutes, stirring occasionally. Remove bay leaf.
Transfer 5 cups soup to a blender; cool slightly. Cover; process until smooth. Return to pot; heat through. If desired, top servings with yogurt and parsley.

Nutrition Facts

1-1/4 cups: 187 calories, 3g fat (1g saturated fat), 17mg cholesterol, 639mg sodium, 25g carbohydrate (4g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

This recipe was given to me by my son, Chris, and we have it several times during the winter months. —Kathy Mazur, Sarasota, Florida

Recipe Creator