CHEF JEFF — ONE BYTE AT A TIME: Sausage-Lentil Soup

McCormick’s, the spice people, offer this tasty dish for a cold fall day.

Sausage-Lentil Soup

1 tablespoon olive oil

2 cups chopped onions

1 cup diced celery

4 ounces turkey kielbasa, chopped (about ¾ cup)

2 teaspoons thyme leaves

1½ teaspoons garlic powder

1 teaspoon paprika

¼ teaspoon crushed red pepper

4 cups reduced sodium chicken broth

1 14½-ounce can no salt added diced tomatoes, drained

1 cup red or brown lentils, picked over and rinsed

1 5-ounce package baby spinach leaves

Heat oil in large saucepan on medium heat. Add onions and celery; cook 3 minutes. Add kielbasa; cook and stir until kielbasa is lightly browned,vegetables softened. Stir in thyme, garlic powder, paprika and red pepper; cook and stir 2 minutes. Stir in broth, tomatoes and lentils. Bring to boil. Reduce heat to low; cover and simmer until lentils are tender. Stir in spinach. Simmer until wilted. Ladle into bowls.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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