This recipe made a large batch (10 hardy servings) so there's several
containers in the freezer for later.

-= Exported from BigOven =-

Lentil Soup with Sausage and Greens

A hardy and filling soup that's high in flavor and diabetic friendly

Recipe By: Pete Romfh
Serving Size: 10
Cuisine: American
Main Ingredient: Lentils
Categories: Low Sugar, Diabetic, Low Carb, Low Fat, Slow cook, Soup, Main
Dish, Brunch

-= Ingredients =-
1 pound Italian-style sausage ; - I used turkey sausage
1 tablespoon Olive oil
1 medium Onion ; - chopped
1 clove Garlic ; - minced
1 large Carrot ; - finely chopped
1 cup Lentils ; - Brown lentils
15 ounces chicken broth ; - one can
4 cups Water
15 ounces stewed tomatoes;
1/2 teaspoon Thyme ; - crushed, dried
2 teaspoons Rosemary ; - finely minced fresh
2 cups Red potato ; - one large, 1/2 inch cubes
4 cups Kale or collards ; - rough chopped
1 pinch kosher salt ; - to taste
1 pinch Red pepper ; - to taste

-= Instructions =-
1. Put the sausages in a soup pan with the olive oil; brown on all sides
over medium heat. Cover the pan and cook, turning occasionally, about 10
minutes, or until cooked through. Pierce the sausages and let them drain a
bit in the pan, then remove and set aside. When cool enough to handle, cut
into thin slices.

2. Put the onion, garlic and carrot into the pan and reduce the heat to
medium-low. Cook 10 minutes, stirring often. Add the lentils, broth, water,
tomatoes, thyme and rosemary. Bring to a boil, reduce the heat, cover and
simmer 10 minutes.

3. Add the potatoes and continue cooking the soup, covered, at least 20
minutes. Stir occasionally.

4. Stir in the sausage. Cook, uncovered, 10 minutes. Add 3 cups of greens
and cook and additional 5 minutes.

5. Adjust seasoning with salt and red pepper flakes to taste.

Serve garnished with a garnish of greens on top.
I made sourdough garlic bread with this and it was delicious.

Adapted from recipe by CeCe Sullivan of The Seattle Times.

Each (1 1/2 cup) serving contains an estimated:
Cals: 213, FatCals: 54, TotFat: 5g
SatFat: 2g, PolyFat: 1g, MonoFat: 2g
Chol: 24mg, Na: 627mg, K: 690mg
TotCarbs: 26g, Fiber: 9g, Sugars: 4g
NetCarbs: 17g, Protein: 15g

Analysis does not include the garlic bread


** Recipe, with photo, at: http://www.bigoven.com/recipe106087 **
** Easy recipe software. Try it free at: http://www.bigoven.com **


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org