Lentil and Sausage Soup

The original recipe came from the Weight Watchers Momentum Cookbook.

Lentil and Sausage Soup

• 2 tsp. olive oil
• 2 carrots, thinly sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 1/4 lb. turkey kielbasa, thinly sliced
• 1 1/4 cups brown lentils, picked over and rinsed
• 5 cups water
• 1 (14 1/2 oz.) can diced tomatoes
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Heat the oil in a large saucepan over medium heat. Add the carrots, onion, and garlic; cook stirring frequently, until softened, about 5 minutes. Add the kielbasa, lentils, and water; bring to a boil. Reduce the heat and simmer until the lentils are tender, about 30 minutes. Stir in the tomatoes, salt, and pepper. Simmer until heated through, about 5 minutes longer.

On Our Menu: Lentil Sausage Soup, crackers, apple slices

I used what I had left in a bag of baby carrots and chopped them up fine. I also used more garlic and more sausage which I sauted the sausage with the veggies to give it some carmelization and color. I used homemade vegetable broth instead of water and thought it needed a little more salt. But, Jared and I liked this, but the kids just picked the sausage out of it and filled up on crackers. It was just the kind of meal we are looking for right now thought because it was easy, healthy, and cheap!