 | | Directions | 1. Heat oil in large saucepan on medium heat. Add onions and celery; cook and stir 3 minutes. Add kielbasa; cook and stir 3 minutes longer or until kielbasa is lightly browned and vegetables are softened. Stir in thyme, garlic powder, paprika and red pepper; cook and stir 2 minutes or until fragrant.
2. Stir in broth, tomatoes and lentils. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until lentils are tender.
3. Stir in spinach. Simmer until wilted. Ladle into soup bowls to serve.To Freeze Soup: Cool soup completely. Ladle into freezer-weight containers. Freeze up to 3 months. |
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 2 cups chopped onions |
| - | | 1 cup diced celery |
| - | | 4 ounces turkey kielbasa, chopped (about 3/4 cup) |
| - | | 2 teaspoons McCormick® Thyme Leaves |
| - | | 1 1/2 teaspoons McCormick® Garlic Powder |
| - | | 1 teaspoon McCormick® Paprika |
| - | | 1/4 teaspoon McCormick® Red Pepper, Crushed |
| - | | 4 cups reduced sodium chicken broth |
| - | | 1 can (14 1/2 ounces) no salt added diced tomatoes, drained |
| - | | 1 cup red or brown lentils, picked over and rinsed |
| - | | 1 package (5 ounces) baby spinach leaves |
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| | Nutrition (per serving) | Calories: 172 Calories
Fat: 4 Grams
Protein: 11 Grams
Cholesterol: 9 Milligrams
Carbohydrates: 23 Grams
Sodium: 468 Milligrams
Fiber: 6 Grams
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