Renee's Kitchen Adventures

Friday, November 5, 2010

Crockpot Lentil and Sausage Soup

It's supposed to snow here today.....brrrrrrrr.....as far as I am concerned, any day is too early for snow.  I am not a fan of snow, but I am a fan of a warm bowl of hearty soup on a cold day!  I made this Lentil and Sausage Soup yesterday, which has been adapted from a recipe that is currently one of WW online featured recipes.



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.





10 comments:

  1. YUM! I love lentil soup with sausage! Might need to make this soon! Thanks! :)

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  2. I'm definitely going to make this one!

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  3. I am a WW fan too.this year I have had a harder time staying with it...I truly believe in WW but sometimes I guess that little devil sitting on my sholder works harder than I do at keeping me focused....Have any pointers I could use and can I use your WW recipes on my blog I will give your site credit. I like your blog and follow it...thanks,
    http://amcneese.blogspot.com

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  4. @ Anna...yes, you are welcome to repost if you provide a link back here! :)

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  5. I made this soup this weekend and just now had a bowl. Yummmm! I made just 1/2 the recipe and I browned the turkey sausage before adding it to the slow cooker. Super easy and supuer DELICIOUS! Thank you for sharing!

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  6. This soup is so wonderful I already made it again. If froze and reheated beautifully.

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    1. thanks for letting us know how it freezes! I've never needed to freeze it, so it's good to know! :)

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  7. Hi! This recipe looks wonderful, and I'm going to try it this weekend. About how large would you say is the serving size for 5 points? A cup?

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    1. probably somewhere around 1-1/2 to 2 cups. It fills up the crockpot I have, and it's a 6 quart, so there are 4 cups in a quart = 24 cups in 6 quarts. 10 servings would be somewhere around 2 cups. It's a good soup, pictures don't do it justice. Hope you enjoy it!

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