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Lentil, Barley and Sausage Soup

50 Minutes
50 Min Prep
50 Min Cook
Healthy Living
Warm up on a cool day with this Lentil, Barley and Sausage Soup. This delicious Lentil, Barley and Sausage Soup includes a variety of fresh veggies.
What You Need
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8 servings
Original recipe yields 8 servings
1/4 cup KRAFT Olive Oil Vinaigrettes - Roasted Red Pepper
1 cup each chopped carrots, celery and red onions
3 cans (14.5 oz) fat-free reduced-sodium chicken broth
3/4 cup dry green lentils, uncooked
5 sprigs fresh thyme
3/4 cup quick-cooking barley, uncooked
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage, sliced
1 cup tightly packed baby spinach leaves
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Let's Make It
1
Heat vinaigrette in large saucepan on medium heat. Add chopped vegetables; cook 3 to 5 min. or until crisp-tender, stirring frequently.
2
Add chicken broth, lentils and thyme; stir. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally.
3
Stir in barley; simmer 15 min. or until lentils and barley are tender, stirring occasionally.
4
Add sausage; cook 5 min. or until sausage is heated through, stirring occasionally. Add spinach; cook and stir 2 to 3 min. or just until wilted.
Kitchen Tips
Substitute
Prepare using your favorite flavor of KRAFT Olive Oil Vinaigrettes.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 570mg
25%
Total Carbohydrates 30g
11%
Dietary Fibers 7g
25%
Sugars 4g
8%
Protein 11g
22%
Vitamin A
110%
Vitamin C
15%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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