Hungarian Hot Sausage and Lentil Soup
This is te LAWL adaptation of a Rachael Ray recipie....verrry good!
Recipe Name: Hungarian Hot Sausage and Lentil Soup
1 lb lean turkey hot Italian sausage
3 cloves garlic, chopped
1 medium onion, chopped
2 Portobello mushrooms, gills scraped out, chopped
1 cup pre-shredded carrots
1 cup cooked lentils
1 large potato, peeled and chopped
1/2 tsp Morton Lite Salt
1/2 tsp pepper
1 bay leaf, fresh or dried
2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
3 sprigs fresh rosemary, in tact on stems
1 (14 oz) can diced tomatoes, no salt added
6 cups reduced-sodium, fat-free chicken broth
4 cups kale or chard, a small bunch, veins removed and chopped
Heat a medium soup pot over medium high heat.
Add extra-virgin olive oil then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks).
Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil.
Cook 15 minutes until lentils and potatoes are tender.
Wilt in greens in small bunches, remove rosemary stems and turn off heat.
Let stand 5 minutes. Serve in shallow bowls.
Makes: 4 servings
Serving size: 1/4 recipe
LA Exchange: 1 Protein, 2 Vegetables, 1 Starch, 1 Condiment
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