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Chicken Sausage and Lentil Soup

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  • Prep 5 min
  • Total 50 min
  • Servings 4
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A fall soup like no other.
by: Bev Cooks
Updated May 11, 2017
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  • 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


  • 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

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More About This Recipe

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