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Turkey Sausage & Lentil Stew

Active Time: 15 minutes
Total Time: 1 hour 5 minutes • Serves: 8

1-1/2 tablespoons Schnucks olive oil
1 container (20 ounces) Schnucks refrigerated soup starter mix or 1-1/2 cups chopped onion (1 large onion), 1 cup chopped carrots (2 medium carrots) and 1 cup chopped celery (2 medium ribs)
1 package (13 to 14 ounces) smoked turkey sausage, cut lengthwise in half, then cut crosswise into 1/2-inch-thick slices
3 large garlic cloves, crushed with press
1 teaspoon ground coriander
1 teaspoon ground cumin
1 container (48 ounces) less-sodium chicken broth (about 6 cups)
1 can (14.5 ounces) Schnucks diced tomatoes
1 package (16 ounces) Schnucks dry lentils
1 small lemon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup Schnucks finely shredded Parmesan cheese

1. In large saucepot, heat oil over medium-high heat. Add soup starter mix and cook 10 to 12 minutes or until celery is tender, stirring occasionally.

2. Add sausage and cook 4 to 5 minutes or until sausage is browned, stirring occasionally. Stir in garlic, coriander and cumin and cook 1 minute, stirring occasionally.

3. Stir in broth, tomatoes with their juice and lentils and heat to boiling over high heat. Reduce heat to medium, cover and simmer 10 minutes. Uncover and simmer 35 to 40 minutes longer or until lentils are tender.

4. From lemon, squeeze 1 tablespoon juice. Stir salt, pepper and lemon juice into stew. Serve stew sprinkled with cheese. Makes about 9 cups.

Each serving: about 353 calories, 8 g total fat (3 g saturated),
30 mg cholesterol, 1146 mg sodium, 45 g carbohydrate,
19 g fiber, 6 g sugars, 26 g protein