Donna's Spicy Lentil Soup

Lentils cook surprisingly quickly. Add a unique combination of spices for a real taste treat

1 tablespoon olive oil 1 Italian chicken or turkey sausage link 1 large onions, diced 2 stalks celery, diced 2 cloves garlic, finely minced 1/2 teaspoon ground cumin 1/4 teaspoon cinnamon 1/4 teaspoon ground cloves 1 cup green lentils, washed 6 cups fat-free chicken broth, divided 1/2 cup grated carrots 1 sprig of fresh thyme or 1/4 teaspoon dry thyme 2 medium tomatoes, peeled and chopped 1 teaspoon lemon juice salt to taste freshly ground pepper to taste

In a heavy soup pot, heat oil. Remove casting from sausage and cut in small pieces. Cook sausage until brown. Add onions and celery and cook until onions are translucent. Reduce heat and add garlic, cumin, cinnamon, and cloves. Cook for 1 minute. Add lentil and 4 cups chicken broth. Bring to a boil, reduce heat and simmer for 30 - 40 minutes or until lentils are soft.

Add carrots and thyme. Cook another 10 minutes until carrots are tender. Before serving add tomatoes and lemon juice. Cook for 5 minutes. Add additional chicken broth to thin to desired consistency. Season with salt and pepper to taste.

Serves 6

Nutritional Information per serving:

Calories 180 Fat, gm. 4 Protein, gm. 13 Carbs, gm. 23 Cholesterol, mg. 10 Fiber, gm. 11.1


Donna L. Weihofen, R.D., M.S. Nutritionist, University of Wisconsin Hospital & Clinics

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