Lentil Soup

This robust low-fat soup is protein-packed and a great choice when you're short on time.

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2 users rated this recipe an average rating of 5.0
Makes:
4 servings
Prep:
15 mins
Cook:
30 mins
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Lentil Soup

Ingredients
1
cup dry lentils
5
cups water
1
cup chopped green sweet pepper
1
cup sliced carrot
1/2
2
teaspoons instant chicken bouillon granules
2
teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
1/8
teaspoon ground red pepper
2
1/2
pound fully cooked smoked sausage links, sliced diagonally
 
Snipped fresh parsley (optional)

Directions

  1. Rinse and drain lentils. In a large saucepan or Dutch oven combine lentils, water, green sweet pepper, carrot, onion, bouillon granules, sage, ground red pepper, and garlic. Bring to boiling. Reduce heat and simmer, covered, about 30 minutes or until vegetables and lentils are tender. Stir in sausage and heat through. If desired, garnish each serving with parsley. Makes 4 servings.

From the Test Kitchen

Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered, over medium heat until heated through, stirring occasionally to break apart.

Nutrition Facts

(Lentil Soup)
    Per serving:
  • 285 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 36 mg chol.,
  • 945 mg sodium,
  • 38 g carb.,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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