Savory Turkey Sausage and Lentil Soup Recipe

A triple hit of antioxidants from the thyme, paprika and crushed red pepper spices up a hearty soup of lentils, turkey kielbasa and spinach.
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  • 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
15 mins
25 mins
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. Stir in thyme, garlic powder, paprika and red pepper; cook and stir 2 minutes or until fragrant.

2. Stir in broth, tomatoes and lentils. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until lentils are tender.

3. Stir in spinach. Simmer until wilted. Ladle into soup bowls to serve.To Freeze Soup: Cool soup completely. Ladle into freezer-weight containers. Freeze up to 3 months.
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Nutrition (per serving)
Calories: 172 Calories
Fat: 4 Grams
Protein: 11 Grams
Cholesterol: 9 Milligrams
Carbohydrates: 23 Grams
Sodium: 468 Milligrams
Fiber: 6 Grams

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