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Lentil-Sausage-Vegetable Soup

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  • Prep Time 20 min
  • Total Time 60 min
  • Servings 5
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Surprisingly hearty for such a tiny legume, lentils are the perfect match for smoky sausage and winter vegetables in this thick soup.

Ingredients

1
tablespoon oil
2
medium carrots, sliced (1 cup)
2
medium stalks celery, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
1
garlic clove, minced
1
cup dried lentils, sorted, rinsed
1/2
lb. cooked smoked sausage, quartered lengthwise, sliced
1
(4.5-oz.) jar sliced mushrooms, drained
1/4
teaspoon dried thyme leaves
1/4
teaspoon pepper
1
cup water
2
(14-oz.) cans chicken broth

Directions

  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
305
Calories from Fat
155
% Daily Value
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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