Now that the weather is cooler in most part of the country a good bowl of soup might taste good to many of you. Try this Lentil Soup with Turkey Sausage and Spinach recipe.
Why You Should Try this Lentil Soup Recipe
Turkey is a lean source of protein and lentils are also a good source of protein as well as complex carbohydrates – so you won’t see a rapid rise in blood sugar and insulin which promote fat. Spinach is a great green leafy vegetable high in antioxidants, and as we mentioned in a previous post high in nitrates/nitrites which improve nitric oxide levels. You also get healthy fats in form of olive oil – you do need some fat. Let’s not forget all those phytonutrients found in tomatos, either.
Lentil Soup with Turkey Sausage and Spinach
Makes 2 servings
Prep time: 10 minutes
Cook time: 10 minutes
3 low-fat turkey sausages, cubed
2 tsp olive oil
1 10-oz. can lentil soup (Health Valley or Amy’s Lentil Vegetable)
1 10-oz. can tomatoes (crushed or diced) or 1 cup fresh, chopped
1 10-oz. bag fresh spinach, chopped
- Add the olive oil to a medium saucepan and sauté
the turkey sausage until browned.
- Add lentil soup and tomatoes.
- When soup comes to a simmer, add in chopped
- When spinach has wilted (just a few minutes)
serve in soup bowls.
- Garnish with grated cheese