Taste of Home
Sausage Lentil Soup
TOTAL TIME: Prep: 10 min. Cook: 1 hour
YIELD: 6 servings.
I first tasted this wonderful soup at a friend's house. Now it's my favorite, especially on a cool, crisp night. —Catherine Rowe, Berthoud, Colorado
Ingredients
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1/2 pound bulk Italian sausage
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1 large onion, finely chopped
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1 small green pepper, finely chopped
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1 small carrots, finely chopped
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1 large garlic clove, finely minced
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1 bay leaf
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2 cans (14-1/2 ounces each) chicken broth
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 cup water
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3/4 cup dried lentils, rinsed
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1/4 cup country-style or regular Dijon mustard
Directions
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1.
In a Dutch oven, cook sausage over medium heat until no longer pink. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove and discard bay leaf before serving.
Nutrition Facts
1 cup: 192 calories, 6g fat (2g saturated fat), 15mg cholesterol, 842mg sodium, 22g carbohydrate (6g sugars, 9g fiber), 13g protein.
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