Lentil and Sausage Soup

Yield: 12 cups (3L)

Servings: 8

Related recipes: Carrots, Celery, Fall, Herbs, High Fiber, Lentils, Low-Fat, Main Dishes, Onions, Potatoes, Poultry, Sausage, Soups, Winter

One of the best lentil soups you’ll ever taste! Prepare in a crockpot or simmer over the stove. Can be made without the sausage for a vegetarian version.

Ingredients

1 cup (255g) lentils, uncooked

1/2 pound (230g) turkey kielbasa sausage, cut into 1-inch (2.5cm) pieces

1 cup (180g) onion, chopped

1 cup (150g) celery, chopped

1 cup (150g) carrots, chopped

1 cup (180g) potato, diced

2 Tbsp (5g) parsley

6 cups beef broth, (canned or made with bouillion) (1.5L)

1/2 tsp (2g) black pepper

1/8 tsp (1g) nutmeg

Directions

Wash and drain lentils. Spray a large pot with vegetable oil spray and brown sausage.

Add onion and cook until translucent.

Add remaining ingredients and simmer 1 1/2 to 2 hours, stirring occasionally to prevent sticking.

Note: If using a crockpot, place all raw ingredients in the pot and simmer all day, stirring occasionally.

Nutrition Facts
Calories: 246
Total Fat: 8g
% Calories from fat: 29%
Protein: 19g
Carbohydrate: 24g
Cholesterol: 19mg
Sodium: 1288mg