Lentil and Sausage Soup

Ingredients:
2 14-ounce cans reduced-sodium chicken broth
1-1/2 cups water
1 cup brown lentils, rinsed and drained
1 cup sliced celery (2 stalks)
1 cup sliced carrot (2 medium)
1/2 cup chopped onion (1 medium)
1 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
6 ounces cooked smoked sausage links, quartered lengthwise and sliced


Directions:
1. In a large saucepan combine chicken broth, water, lentils, celery, carrot, onion, dried thyme (if using), cayenne pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables and lentils are tender. Stir in sausage and fresh thyme, if using. Heat through.

2. Makes 5 servings (7 cups)
Calories 294
Total fat (g) 11
Saturated Fat (g) 4
Polyunsaturated Fat (g) 1
Cholesterol (mg) 23
Sodium (mg) 962
Monounsaturated Fat (g) 5
Carbohydrate (g) 28
Total sugar (g) 6
Fiber (g) 13
Protein (g) 21
Vitamin A (DV%) 0
Vitamin C (DV%) 6.495291
Calcium (DV%) 5
Iron (DV%) 20
Starch (d.e.) 1.5
Vegetables (d.e.) 1
Medium-fat Meat (d.e.) 2