Printable | Taste of Home

Sausage Lentil Soup

1 medium onion, chopped
1 celery rib, chopped
1/4 pound reduced-fat smoked sausage, halved and thinly sliced
1 medium carrot, halved and thinly sliced
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/3 cup water
1 cup dried lentils, rinsed
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 tablespoon Worcestershire sauce

Printed from tasteofhome.com Oct 10, 2008

-----------------------Fold------------------------

Sausage Lentil Soup cont.

1 cup chopped fresh spinach

In a large saucepan coated with 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, water, lentils, oregano, cumin and pepper. Bring to a
boil. Reduce heat; cover and simmer for 25-30 minutes or until
lentils and vegetables are tender. Stir in the tomatoes,
Worcestershire sauce and spinach; cook until heated through and
spinach is wilted.

Yield: 6 servings.