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Lentil and Sausage Soup
THERE'S A NEWF IN MY SOUP19Ingredients
90Minutes
640Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1 lb. lentils (Spanish Pardina, or French de Puy lentils, small stones removed, rinsed, I used a blend of heirloom lentils called "Chicken Scratch")
- 1/4 cup extra-virgin olive oil (plus extra for serving)
- 1 lb. smoked sausage (kielbasa, linguiça, or andouille, cut in 1/2 lengthwise and sliced 1/3-inch thick)
- 3 cups yellow onions (coarsely chopped)
- 2 cups leeks (coarsely chopped, white and light green parts only, rinsed well and drained)
- cloves (3 large, minced)
- 1 tsp. kosher salt
- 1/2 tsp. red pepper flakes
- 1 Tbsp. fresh thyme leaves (minced)
- 1 bay leaf
- 3 cups celery (thinly sliced)
- 3 cups carrots (medium diced)
- 1/4 cup tomato paste
- 2 qt. chicken stock (low-sodium, I used Kitchen Basics)
- 1 qt. water
- 2 Tbsp. balsamic vinegar (or red wine vinegar)
- kosher salt
- ground pepper
- freshly grated Parmesan (for serving)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories640Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat9g45% |
Trans Fat1g |
Cholesterol60mg20% |
Sodium1670mg70% |
Potassium1280mg37% |
Protein35g |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate54g18% |
Dietary Fiber20g80% |
Sugars12g |
Vitamin A140% |
Vitamin C25% |
Calcium15% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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