Since I was busy making multigrain bread yesterday, I thought a good soup to go with it for dinner that I basically just needed to dump the ingredients in, turn on the crockpot and forget it was in order. I have never made lentil soup before, but I have had it in a Mediterranean restaurant we like to eat at now and then. Lentils are so easy to make...and there is no overnight soaking required with this recipe. Lentils are a great vegetable source of protein, dietary fiber, folate, vitamin B1 and iron. This recipe serves 10 at 5 points+ per serving. The original recipe called for adding Canadian bacon, but since I didn't have any, I substituted turkey smoked sausage, and it was delicious. I garnished it with some Parmesan cheese, but feta would be great too!
Crockpot Lentil and Sausage Soup adapted from WW online
Servings - 10 Serving Size - 1/10th of recipe Points Plus per Serving - 5 points+
Calories - 256.9, Total Fat - 4.1g, Carb. - 35g, Protein - 19.1g, Fiber - 15.7g
8 medium carrots, peeled, and cut into large chunks
3 medium celery ribs, cut into large chunks
1 medium onion, cut into large chunks
3 medium garlic cloves, minced
16 oz dry, green lentils, rinsed and picked over
2 bay leaves
1 tsp. of dried thyme
1 tsp. kosher salt, or to taste
1/2 tsp. black pepper, or to taste
10 cups low sodium fat free chicken broth
14 oz. turkey smoked sausage ( such as Hillshire Farms brand), sliced
Place ingredients in a 4-5 quart slow cooker in the following order; carrots, celery, onion, garlic, lentils, bay leaves, thyme, salt, pepper and broth. Cover slow cooker; cook on low for 6 hours. Uncover, stir in sliced sausage and heat for 30 minutes more. Remove bay leaves. If you like it creamy ( and I do) you can remove about a cup of lentils and broth and give it a whiz in the food processor then return it to the pot, or do like I did, and put your immersion blender in for a few minutes to puree up some of the lentils. But this step is completely optional. Each serving is about one cup with a 5 point+ per serving value.