Spicy Lentil and Sausage Soup

Prep Time
14 min
Cook Time
55 min
Recipe Details
  • 1 Tbsp olive oil
  • 1 medium uncooked onion(s), chopped
  • 1 medium green pepper(s), seeded and chopped
  • 4 oz kielbasa, low-fat, thinly sliced
  • 2 clove(s) garlic clove(s), minced
  • 1 tsp ground cumin
  • 4 cup(s) reduced-sodium chicken broth
  • 1 cup(s) dry lentils, picked over, rinsed and drained
  • 3/4 cup(s) fat free salsa, or green variety
  • 1 medium uncooked potato(es), peeled and cubed
  • 1 medium yellow summer squash, cubed
  • 2 Tbsp fresh parsley, fresh, chopped
  1. Heat the oil in a large nonstick saucepan over medium heat. Add the onion and bell pepper and cook, stirring frequently, until very tender, about 8 minutes. Add the kielbasa, garlic, and cumin; cook until fragrant, about 2 minutes. Add the broth, lentils, and salsa; bring to a boil. Reduce the heat and simmer, partially covered, until the lentils are almost tender, about 20 minutes.
  2. Stir in the potato and squash; return to a boil. Reduce the heat and simmer, partially covered, until all of the vegetables and lentils are very tender, about 15 minutes. Remove from the heat and stir in the parsley. Yields 1 1/3 cups per serving.
Green salsa or salsa verde, made with tomatillos, chiles, cilantro, and spices, is available fresh or in jars in most supermarkets.

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