Remove sausage from its casing into small pieces (like mini meat balls). Place in a large pot. Cook over medium high heat until evenly brown.
Add onion, celery and chopped garlic, and sauté until tender and translucent.
Stir in lentils, carrot, water, chicken broth and tomatoes.
Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper.
Bring to a boil, then reduce heat.
Cover, and simmer for about 1 hour, or until lentils are tender. The soup is very thick and chunky.
Serve with parmesan cheese.
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|Serving Size: 1 Serving (574g)|
|Recipe Makes: 8|
|Calories from Fat: 51 (16%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||8 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 10.7mg||3 %|
|Sodium 226.3mg||8 %|
|Potassium 1225.3mg||32 %|
|Total Carbohydrate 47.8g||14 %|
|Dietary Fiber 21.3g||85 %|
|Sugars, other 26.5g|
|Protein 19.6g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 312
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