Lentil Soup

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



by 5  people


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Servings: 4
Prep Time: 15 mins
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Ingredients
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    1   cup 
    dry lentils
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    5   cups 
    water
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    1   cup 
    chopped green sweet pepper
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    1   cup 
    sliced carrot
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    1/2  cup 
    chopped onion
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    2   teaspoons 
    instant chicken bouillon granules
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    2   teaspoons 
    snipped fresh sage or 1/2 teaspoon dried sage, crushed
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    1/8  teaspoon 
    ground red pepper
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    2   
    cloves garlic, minced
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    1/2  pound 
    fully cooked smoked sausage links, sliced diagonally
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    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.
Make Ahead Tip
  • 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 information
Per Serving: cal. (kcal) 285, Fat, total (g) 5, chol. (mg) 36, sat. fat (g) 1, carb. (g) 38, pro. (g) 24, sodium (mg) 945, Percent Daily Values are based on a 2,000 calorie diet
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