Turkey Sausage & Lentil Soup
from American Heart Association’s healthy slow cooker cookbook
serves 8
1 1/2 cups per serving
2 teaspoons olive oil
8 ounces mild or spicy Italian turkey sausage, casings discarded & sausage crumbled (could sub a flavorful veggie sausage alternative)
1 medium onion, chopped
4 cups fat-free, low-sodium chicken broth (could use a veggie broth)
1 pound dried brown lentils (about 2 1/4 cups), sorted, rinsed & drained
1 14.5 ounce can no salt added diced tomatoes, undrained
2 medium carrots, chopped
1 medium rib of celery, chopped
1/4 cup no salt added tomato paste
2 teaspoons dried oregano, crumbled
1 teaspoon dried basil, crumbled
2 medium garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the sausage and onion for 5 minutes, or until both are lightly browned, stirring occasionally. Transfer to the slow cooker.
Stir in the remaining ingredients. Cook, covered, on low for 8 to 10 hours or on high for 5 to 6 hours.
Review: Yummy! I used mild sausage because I was trying to make it spice averse kid-friendly. Cooked it on low while I was at work. It was easy to make and had good flavor. It had even better flavor the next day. A salad and a loaf of crusty bed made a delicious meal. I think you could stir some spinach or kale in at the end before serving to add a little extra healthy touch.
Fun & Focus 