Sausage and Lentil Soup

One of the keys to cooking away from home is to keep it simple. No one wants to be slaving away in the kitchen, but everyone wants something tasty and satisfying. This amazingly simple meal takes very little time to prepare and it's absolutely delicious. Not only that, but the kids love it.

NOTE: When you are out and about during the day, make a stop at a local bakery and pick up a fresh loaf of bread to serve with this soup.

8 ounces hot or sweet turkey Italian sausage
1 pkg of prepared lentils (get these at Trader Joes - usually at the end of the refrigerated produce section)
2 cups fat-free, low sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 small can V-8 juice (this is my secret ingredient...not so secret anymore:) )
1/2 cup uncooked small shell pasta (bring this from home, unless you plan on cooking the rest of the box for some other meal)
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese (optional)
2 tablespoons chopped fresh basil (optional)

Heat a large saucepan over medium high heat. Remove casings from sausage. Add sausage to pan and cook about 5 minutes or until browned, stirring to crumble. Drain, return to pan.

Add lentils, broth, tomatoes, V-8 juice, and pasta to pan and bring to a boil over high head. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil (optional).

*This recipe was adapted from a recipe I found years ago in CookingLight magazine.

Eat and Enjoy!

Kari On and Keep Traveling

(PS. This photo does NOT do this meal justice...I will have to work on getting a better picture.)