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 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
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.
Stir in thyme, garlic powder, paprika and red pepper; cook and stir 2 minutes or until fragrant.
Stir in broth, tomatoes and lentils. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until lentils are tender.
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.