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A triple hit of flavor from thyme, paprika and crushed red pepper spices up a hearty soup of lentils, turkey kielbasa and spinach.
1 tablespoon olive oil
2 cups chopped onions
1 cup diced celery
4 ounces turkey kielbasa, chopped (about 3/4 cup)
2 teaspoons McCormick® Thyme Leaves
1 1/2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Paprika
1/4 teaspoon McCormick® Red Pepper, Crushed
4 cups reduced sodium chicken broth
1 can (14 1/2 ounces) no salt added diced tomatoes, drained
1 cup red or brown lentils, picked over and rinsed
1 package (5 ounces) baby spinach leaves
Heat oil in large saucepan on medium heat. Add onions and celery; cook and stir 3 minutes. Add 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; 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.
Cool soup completely. Ladle into freezer-weight containers. Freeze up to 3 months.
(Amount per serving)