Sausage and lentil soup

A triple hit of antioxidants from the thyme, paprika and crushed red pepper spices up a hearty sausage and lentil soup with lentils, turkey kielbasa and spinach.

Sausage and Lentil Soup

Sausage and lentil soup recipe
  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 1 cup diced celery
  • 4 ounces turkey kielbasa, chopped (about 3/4 cup)
  • 2 teaspoons McCormick Thyme Leaves
  • 1-1/2 teaspoons McCormick Garlic Powder
  • 1 teaspoon McCormick Paprika
  • 1/4 teaspoon McCormick Red Pepper, Crushed
  • 4 cups reduced sodium chicken broth
  • 1 can (14-1/2 ounces) no salt added diced tomatoes, drained
  • 1 cup red or brown lentils, picked over and rinsed
  • 1 package (5 ounces) baby spinach leaves
  1. Heat oil in large saucepan on medium heat. Add onions and celery; cook and stir 3 minutes. Add kielbasa; cook and stir 3 minutes longer or until kielbasa is lightly browned and vegetables are softened.
  2. Stir in thyme, garlic powder, paprika and red pepper; cook and stir 2 minutes or until fragrant.
  3. Stir in broth, tomatoes and lentils. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until lentils are tender.
  4. Stir in spinach. Simmer until wilted. Ladle into soup bowls to serve.

To store: Cool soup completely. Ladle into freezer-weight containers. Freeze up to 3 months.

Makes 8 (1-cup) servings

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