TURKEY SAUSAGE AND LENTIL SOUP

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Turkey Sausage and Lentil Soup image

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.

Provided by yogiclarebear

Categories     < 4 Hours

Time 1h5m

Yield 5 serving(s)

Number Of Ingredients 13

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

Steps:

  • In a large saucepan coated with non-stick cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes.
  • Add the sausage, carrot, and garlic; cook 2-3 minutes longer, or until onion is tender.
  • 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.
  • Stir in tomatoes, Worchestershire sauce, and spinach. Cook until heated through and spinach is wilted.

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