- 1 (3 3/4-ounce) link hot Italian pork sausage
- 1 tablespoon olive oil
- 1 1/2 cups chopped red onion
- 1 cup sliced celery
- 2 carrots, peeled, halved lengthwise, and sliced
- 2 garlic cloves, minced
- 7 cups water
- 4 cups fat-free, lower-sodium chicken broth
- 1 cup lower-sodium tomato sauce
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 5 (4-inch-long) thyme sprigs
- 2 bay leaves
- 1 (16-ounce) package dried lentils
- 1 (6-ounce) package fresh baby spinach
- Shaved fresh Parmesan cheese (optional)
- calories 248
- fat 5.4 g
- satfat 1.1 g
- monofat 2.3 g
- polyfat 1.6 g
- protein 17.2 g
- carbohydrate 33.9 g
- fiber 8.6 g
- cholesterol 8 mg
- iron 3.8 mg
- sodium 381 mg
- calcium 57 mg
How to Make It
Remove casing from sausage. Heat a 4-quart saucepan over medium-high heat. Add oil to pan; swirl to coat. Add sausage to pan, and cook until browned; stir to crumble. Add onion, celery, and carrot; sauté 4 minutes or until tender. Add garlic; sauté 30 seconds.
Stir in 7 cups water and next 6 ingredients (through bay leaves). Bring to a boil; stir in lentils. Return to a boil; reduce heat, and simmer, uncovered, 40 minutes or until lentils are tender.
Stir in spinach; cover and cook 2 minutes or just until spinach wilts. Remove and discard thyme sprigs and bay leaves. Ladle soup into bowls, and, if desired, sprinkle evenly with cheese.
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