CHEF JEFF — ONE BYTE AT A TIME: Sausage-Lentil SoupMcCormick’s, the spice people, offer this tasty dish for a cold fall day.
By: Herald Staff Report,
McCormick’s, the spice people, offer this tasty dish for a cold fall day.
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.
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