Turkey Sausage & Lentil Soup
Prep: 12 minutes
Cook: 55 minutes • Makes: about 16 cups
2medium carrots, chopped
2medium celery ribs, chopped
1medium yellow onion, chopped
1package (14 ounces) smoked turkey sausage, halved lengthwise and sliced 1/4-inch-thick
1package (8 ounces) sliced mushrooms
2cans (14 ounces each) no salt added diced tomatoes
1package (16 ounces) lentils
8cups low sodium chicken broth
1tablespoon Italian seasoning
1teaspoon salt
1/2teaspoon ground black pepper
1/2cup shredded Parmesan cheese
1.In large saucepot, heat oil over medium-high heat. Add carrots, celery and onion, and cook 5 to 7 minutes or until vegetables are almost tender, stirring occasionally. Add sausage and mushrooms, and cook 5 to 7 minutes longer or until vegetables are just tender, stirring occasionally. Stir in tomatoes, lentils, broth and seasonings and heat to simmering. Reduce heat to medium and simmer 45 to 55 minutes or until lentils are tender. Serve soup sprinkled with cheese.
Approximate nutritional values per serving (each 1-1/3 cups):
253 Calories, 5g Fat (1g Saturated), 24mg Cholesterol,
658mg Sodium, 33g Carbohydrates, 13g Fiber, 22g Protein
Dietitian’s tip:
> If you don’t like lentils, substitute with any other bean.
