1 tbsp olive oil
2 c chopped onion
1 c diced celery
4 oz (about 3/4 c) TURKEY KIELBASA, chopped
2 tsp dried thyme leaves
1-1/2 tsp garlic powder
1 tsp paprika
1/4 tsp crushed red pepper flakes
4 c TURKEY BROTH or reduced-sodium chicken broth
1 (14-1/2 oz) can no-salt-added diced tomatoes, drained
1 c red or brown lentils, picked over and rinsed
1 (5-oz) package baby spinach leaves
Heat oil in large saucepan on medium heat. Add onions and celery; cook and stir 3 minutes.
Add turkey kielbasa; cook and stir 3 minutes longer or until kielbasa is lightly browned and vegetables are softened. Stir in thyme, garlic powder, paprika and red pepper flakes; cook and stir 2 minutes or until fragrant.
Stir in broth, tomatoes and lentils. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until lentils are tender.
Stir in spinach. Simmer until wilted. Ladle into soup bowls to serve.
Total Calories 172
Total Fat 4 g
Cholesterol 9 g
Sodium 468 mg
Total Carbohydrates 23 g
Protein 11 g