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Chicken Sausage and Lentil Soup

Chicken Sausage and Lentil Soup
  • Prep 5 min
  • Total 50 min
  • Servings 4
A fall soup like no other.
By Bev Cooks
Updated May 11, 2017

Ingredients

  • 2 cans (14.5 oz each) fire-roasted tomatoes
  • 1 can (16 oz) Progresso™ Chick Peas, drained and rinsed
  • 4 cups Progresso™ chicken broth
  • 1 package (12 oz) chicken sausages, sliced (your choice of flavor)
  • 1 cup French (or regular) green lentils
  • 2 tablespoons freshly chopped parsley
  • 1 tablespoon extra-virgin olive oil
  • 1 pinch coarse salt

Steps

  • 1
    Heat the oil in a large pot over medium-high. Add the chicken sausage and cook until browned on both sides, about 7 minutes.
  • 2
    Add the tomatoes, chickpeas, broth, lentils and a small pinch of salt. Partially cover and simmer on medium heat about 45 minutes, or until the lentils are tender, but not broken.
  • 3
    Taste it and salt accordingly.
  • 4
    Serve with parsley and crusty bread.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I LOVE super duper easy peasy skip to my Lou dah diddly do meals. Especially being pregnatootiloo, it helps when food just makes itself-a-loo. Are you about to punch me? I can quit at any time, ya know. I can. But I probably won’t. Okay I will. SWEAR I’m getting to the food-a-loo. Omg, okay. Doing this now. Don’t go!
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