Lentil Soup With Sausage And Greens Recipe
Servings: 6
Ingredients
- 4 x Turkey Italian-style sausages, warm or possibly mild 1
- 1 Tbsp. Extra virgin olive oil, finely
- 1 med Onion minced
- 1 x Clove garlic, chopped
- 1 lrg Carrot, finely minced
- 1 c. Lentils
- 1 can (15 ounce) chicken broth
- 4 c. Water
- 1 can (15 ounce) stewed tomatoes, undrained
- 1/2 tsp Dry thyme, crushed
- 1 tsp Dry rosemary, crushed
- 4 sm Red potatoes, 1/2 inch pcs
- 2 c. Kale or possibly collards, minced
Directions
- 1. Put the sausages in a soup pan with the extra virgin olive oil; brown on all sides over medium heat. Cover the pan and cook, turning occasionally, about 10 min, or possibly till cooked through. Pierce the sausages and let them drain a bit in the pan, then remove and set aside. When cold sufficient to handle, cut into thin slices.
- 2. Put the onion, garlic and carrot into the pan and reduce the heat to medium-low. Cook 10 min, stirring often. Add in the lentils, broth, water, tomatoes, thyme and rosemary. Bring to a boil, reduce the heat, cover and simmer 10 min.
- 3. Add in the potatoes and continue cooking the soup, covered, 20 min.
- Stir occasionally.
- 4. Stir in the sausage and greens. Cook, uncovered, 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 626g | |
| Recipe makes 6 servings | |
| Calories 407 | |
| Calories from Fat 60 | 15% |
| Total Fat 6.74g | 8% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 410mg | 17% |
| Potassium 1540mg | 44% |
| Total Carbs 46.73g | 12% |
| Dietary Fiber 13.8g | 46% |
| Sugars 5.8g | 4% |
| Protein 39.96g | 64% |
