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Sausage Lentil Soup
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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
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
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |