Lentil-Sausage-Vegetable Soup

  • Prep 20 min
  • Total 60 min
  • Servings 5
Lentil-Sausage-Vegetable 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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

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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