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Lentil Spinach Soup
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1/2 pound bulk Italian turkey sausage
1 small onion, chopped
4 cups water
1/2 cup dried lentils, rinsed
2 teaspoons chicken bouillon granules
1/8 teaspoon crushed red pepper flakes
1 package (10 ounces) fresh spinach, coarsely chopped
2 tablespoons shredded Parmesan cheese
In a large saucepan, cook sausage and onion until meat is no longer
pink; drain. Stir in water, lentils, bouillon and red pepper flakes.
bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or
until lentils are tender. stir in spinach. cook 3-5 minutes longer or
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |