Lentil and Sausage Soup
2 teaspoons olive oil
2 carrots, thinly sliced
1 onion, diced
2 garlic cloves, minced
¼ pound turkey kielbasa, thinly sliced
1¼ cups brown lentils, picked over and rinsed
5 cups water
1 (14½ -ounce) can diced tomatoes
½ teaspoon salt
¼ teaspoon black pepper
1. Heat oil in large saucepan over medium heat. Add carrots, onion, and garlic; cook, stirring frequently, until soft ened, about 5 minutes.
2. Add kielbasa, lentils, and water; bring to boil. Reduce heat and simmer until lentils are tender, about 30 minutes.
3. Stir in tomatoes, salt, and pepper. Simmer until heated through, about 5 minutes longer.
PER SERVING (1¾ cups): 296 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 15 mg Chol, 760 mg Sod, 44 g Total Carb, 12 g Fib, 21 g Prot, 95 mg Calc.
Points Plus value: 7
Cook’s Note: Turkey kielbasa is a great ingredient for the shortcut cook to keep on hand. As you’ll see in this recipe, just a small amount is so flavorful that you don’t need to add other herbs or spices to a dish to make it satisfying and delicious.