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Related recipes: Carrots, Celery, Fall, Herbs, High Fiber, Lentils, Low-Carb, Low-Fat, Low-Sugar, Main Dishes, Onions, Potatoes, Poultry, Sausage, Soups, Soups/Salads, Winter
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One of the best lentil soups you’ll ever taste! Prepare in a crockpot or simmer over the stove. Can be made without the sausage for a vegetarian version.
Servings: 8
Yield: 12 cups (3L)
1 cup (255g) lentils, uncooked
1/2 lb (230g) turkey kielbasa sausage, cut into 1-inch (2.5cm) pieces
1 cup (180g) onion, chopped
1 cup (150g) celery, chopped
1 cup (150g) carrots, chopped
1 cup (180g) potato, diced
2 Tbs (5g) parsley
6 cups beef broth, (canned or made with bouillion) (1.5L)
1/2 tsp (2g) black pepper
1/8 tsp (1g) nutmeg
Wash and drain lentils. Spray a large pot with vegetable oil spray and brown sausage.
Add onion and cook until translucent.
Add remaining ingredients and simmer 1 1/2 to 2 hours, stirring occasionally to prevent sticking.
Note: If using a crockpot, place all raw ingredients in the pot and simmer all day, stirring occasionally.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
