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Steps
1
Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently.
2
Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 to 40 minutes or until lentils and vegetables are tender.
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The most common lentils are brown, but they may also be green, red and yellow. Lentils are not sold fresh; they are dried immediately after harvest. Store lentils tightly covered at room temperature and they will keep for up to a year.
Use any variety of fully cooked smoked sausage or kielbasa for this recipe.
To make All-Veggie Lentil Soup, omit the sausage and use vegetable broth.
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Nutrition Facts
Serving Size:1 1/3 Cups
Calories
305
Calories from Fat
155
Total Fat
17g
26%
Saturated Fat
5g
25%
Cholesterol
25mg
8%
Sodium
1310mg
55%
Total Carbohydrate
29g
10%
Dietary Fiber
10g
40%
Sugars
4g
Protein
19g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
26%
26%
Exchanges:
1 Starch; 2 High-Fat Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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