Lentil Spinach Soup
Lentils are packed with protein and are an easy change of pace from beans in soup. —Margaret Wilson of Hemet, California.
Ingredients
- 1/2 pound bulk Italian turkey sausage
- 1 small onion, chopped
- 4 cups water
- 1/2 cup dried lentils, rinsed
- 2 teaspoons chicken bouillon granules
- 1/8 teaspoon crushed red pepper flakes
- 1 package (10 ounces) fresh spinach, coarsely chopped
- 2 tablespoons shredded Parmesan cheese
Directions
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1In a large saucepan, cook sausage and onion until meat is no longer pink, breaking meat into crumbles; drain. Stir in the water, lentils, bouillon and red pepper flakes; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Stir in spinach; cook 3-5 minutes longer or until spinach is tender. Sprinkle with cheese.
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