RED LENTIL SOUP WITH TURKEY SAUSAGE, MUSHROOMS & SWISS CHARD

RED LENTIL SOUP WITH TURKEY SAUSAGE, MUSHROOMS & SWISS CHARD
Red Lentil Soup                            
With Turkey Sausage, Mushrooms & Swiss Chard
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 3 cups unsalted chicken broth
  • 1/2 cup water
  • 3/4 cup red lentils
  • 6 ounces fully cooked spicy turkey sausage, such as Andouille, thinly sliced
  • 1 (1 pound) well trimmed petite beef tender steak(s) (also called chuck mock tender steak)
  • 2 cups packed chopped Swiss chard
  • 2 tablespoons shredded Asiago or Parmesan cheese

Heat the oil in a large saucepan over medium heat. Add onion and garlic and sauté 4 minutes. Add mushrooms and sauté 5 minutes or until vegetables are tender.

Stir in broth, water and lentils. Bring to a boil over high heat. Reduce heat and simmer uncovered until lentils are tender, 10 to 12 minutes. Stir in sausage and Swiss chard and simmer 5 minutes or until heated through.

  Ladle into shallow bowls and top with the cheese. Makes 4 servings.

Nutrition Facts

per serving

Calories 280


  • Calories from fat:90g
  • Total fat:10g
  • Saturated fat:3g
  • Unsaturated fat:2g
  • Sodium:400mg
  • Carbohydrates:28g
  • Fiber:7g
  • Sugars:3g
  • Protein:22g
  • Iron:15%DV
  • Zinc:5%DV
  • B12:1%DV