Recipe: Sausage and Lentil Soup (using Kielbasa, tomatoes and spinach)

SAUSAGE AND LENTIL SOUP

1 tablespoon olive oil
2 cups chopped onions
1 cup diced celery
4 ounces turkey kielbasa, chopped (about 3/4 cup)
2 teaspoons thyme leaves
1 1/2 teaspoons garlic powder
1 teaspoon paprika
1/4 teaspoon crushed red pepper
4 cups reduced sodium chicken broth
1 (14 1/2 ounces) can no salt added diced tomatoes, drained
1 cup red or brown lentils, picked over and rinsed
1 (5 ounce) package 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.

Makes 8 servings (1 cup each)
Source: McCormick