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Ingredients

  • 1 tablespoon Filippo Berio olive oil
  • 2 medium carrots, chopped
  • 2 medium celery ribs, chopped
  • 1 medium yellow onion, chopped
  • 1 package (14 ounces) smoked turkey sausage, halved lengthwise and sliced ¼-inch-thick
  • 1 package (8 ounces) sliced mushrooms
  • 2 cans (14.5 ounces each) Food Club no salt added diced tomatoes
  • 1 package (16 ounces) Food Club dry lentil beans
  • 8 cups Food Club low sodium chicken broth
  • 1 tablespoon Italian seasoning
  • 1 teaspoon Food Club salt
  • ½ teaspoon Food Club pure ground black pepper
  • ½ cup shredded Parmesan cheese

DIRECTIONS

In large saucepot, heat oil over medium-high heat. Add carrots, celery and onion, and cook 5 to 7 minutes or until vegetables are almost tender, stirring occasionally. Add sausage and mushrooms, and cook 5 to 7 minutes longer or until vegetables are just tender, stirring occasionally. Stir in tomatoes, lentils, broth and seasonings and heat to simmering. Reduce heat to medium and simmer 45 to 55 minutes or until lentils are tender. Serve soup sprinkled with cheese.

NUTRITION
  • 253 Calories
  • 5g Fat (1g Saturated)
  • 24mg Cholesterol
  • 658mg Sodium
  • 33g Carbohydrates
  • 13g Fiber
  • 22g Protein

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