Lentils are packed with protein and are an easy change of pace from beans in soup. —Margaret Wilson of Hemet, California.
Lentil Spinach Soup
Lentil Spinach Soup
Prep Time
15 min
Cook Time
30 min
Yield
5 servings
Ingredients
- 1/2 pound bulk Italian turkey sausage
- 1 small onion, chopped
- 4 cups water
- 1/2 cup dried lentils, rinsed
- 2 teaspoons chicken bouillon granules
- 1/8 teaspoon crushed red pepper flakes
- 1 package (10 ounces) fresh spinach, coarsely chopped
- 2 tablespoons shredded Parmesan cheese
Directions
- In a large saucepan, cook sausage and onion until meat is no longer pink, breaking meat into crumbles; drain. Stir in the water, lentils, bouillon and red pepper flakes; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Stir in spinach; cook 3-5 minutes longer or until spinach is tender. Sprinkle with cheese.
Nutrition Facts
1 cup: 136 calories, 4g fat (1g saturated fat), 18mg cholesterol, 632mg sodium, 15g carbohydrate (1g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat.
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