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Chunky Sausage Lentil Soup

Lentils are an inexpensive but nutritious power food, and these days, a hot, filling and flavorful family meal at a great price is a real comfort. My husband just loves this soup and it freezes well. —Donna Scarano, East Hanover, New Jersey

10 ServingsPrep: 30 min. Cook: 40 min.

Ingredients

8 cups water
1 package (16 ounces) dried lentils, rinsed
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed and crumbled
2 medium onions, chopped
2 celery ribs, chopped
2 medium carrots, cut into 1/4-inch slices
6 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (28 ounces) crushed tomatoes
1 medium red potato, diced
1-1/2 teaspoons dried thyme
1-1/2 teaspoons coarsely ground pepper
Salad croutons, optional

Directions

In a large saucepan, bring water and lentils to a boil. Reduce heat;
cover and simmer for 18-22 minutes or until lentils are tender.
Drain.
In a Dutch oven, cook the sausage, onions, celery and carrots over
medium heat until meat is no longer pink and vegetables are tender;
drain. Add garlic; cook 2 minutes longer.
Stir in the broth, tomatoes, potato, thyme and pepper. Bring to a
boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until

2 of 2

Chunky Sausage Lentil Soup (continued)

Directions (continued)

potato is tender. Stir in lentils; heat through. Serve with croutons
if desired.
Yield: 10 servings (3-1/2 quarts).

Nutrition Facts: 1-1/3 cups (calculated without croutons) equals 314 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 681 mg sodium, 43 g carbohydrate, 17 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.