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Lentil Spinach Soup

Lentils are packed with protein and are an easy change of pace from beans in soup. —Margaret Wilson of Hemet, California.
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    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; 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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