A triple hit of flavor from thyme, paprika and crushed red pepper spices up a hearty soup of lentils, turkey kielbasa and spinach.
15m
PREP TIME
25m
COOK TIME
172
CALORIES
12
INGREDIENTS
Ingredients 8 Servings
- 1 tablespoon olive oil
- 2 cups chopped onions
- 1 cup diced celery
- 4 ounces turkey kielbasa, chopped (about 3/4 cup)
- 2 teaspoons McCormick® Whole Thyme Leaves
- 1 1/2 teaspoons McCormick® Garlic Powder
- 1 teaspoon McCormick® Paprika
- 1/4 teaspoon McCormick® Crushed Red Pepper
- 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
INSTRUCTIONS
- 1 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.
- 2 Stir in broth, tomatoes and lentils. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until lentils are tender.
- 3 Stir in spinach. Simmer until wilted. Ladle into soup bowls to serve.
TIPS AND TRICKS
Cool soup completely. Ladle into freezer-weight containers. Freeze up to 3 months.
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