Sausage-Lentil Soup

Sausage-Lentil Soup is an easy, delicious and hearty recipe for your Fall and Winter menu options. NOTE: It makes a large amount so Freeze Ahead storage directions are also included. Ingredients include: Turkey sausage, dried lentils, tomatoes, onions, carrots, potatoes and celery. It is well seasoned and all done on top of the stove and takes about 1 hour total time, start to finish. This is also a healthy, low fat, calories, low cholesterol, low carbohydrates, low sugars, diabetic-friendly and Weight Watchers (8 SmartPoints), (7 PointsPlus) recipe. Makes (10) servings with a (1-1/3 cup) serving size. Sausage-Lentil Soup will be loved by all of your family, friends and guests.sausage-lentil-soup

Prep Time: 30 Minutes.
Cooking Time: 25 Minutes.
Total Time: About 1 Hour.


8 cups water
1 (1 lb) bag dried lentils, rinsed
1 (19-1/2 oz) pkg. Italian turkey sausage links,
casings removed and crumbled

2 medium-size onions, chopped
2 celery ribs, chopped
2 medium-size carrots, sliced (1/4″ thick)
6 garlic cloves, minced
3 (14-1/2 oz) cans reduced-sodium beef broth
1 (28 oz) can crushed tomatoes
1 medium-size red potato, diced
1-1/2 tsp dried thyme
1-1/2 tsp coarsely ground black pepper
Salad croutons, optional


1. In a large saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain.

2. Meanwhile, in a Dutch oven, cook the sausage, onions, celery and carrots over medium heat until meat is no longer pink and vegetables are tender; drain. Add garlic; cook 2 minutes longer.

3. Stir in the broth, tomatoes, potatoes, thyme and black pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. Stir in lentils; heat through. Serve with croutons if desired.

4. Freeze Option:
(To store and use later; freeze cooled soup in freezer containers. To Use: Partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary).

Yield: 10 Servings. (3-1/2 quarts)
Serving Size: 1-1/3 cups per serving.

Weight Watchers (8 SmartPoints), (7 PointsPlus)
Carb Choices: 3

Diet Exchange:
2 Vegetable + 3 Meat (L) + 2 Starch

Calories: 314, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 36mg, Sodium: 681mg, Sugars: 4g, Carbohydrates: 43g, Fiber: 17g, Protein: 24g

Original recipe and image from: Taste Of Home.

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IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.



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