Ingredients
- ¼ cups lentils, rinsed and drained
- 14.5 oz cans reduced-sodium chicken broth
- 1 cup water
- 6 oz smoked turkey sausage, cut into ½-inch pieces
- 1 medium fennel bulb, trimmed, cored, and coarsely chopped (1-½ cups) (reserve tops if desired)
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme, crushed
- ¼ tsp black pepper
- 3 Tbsp red wine vinegar
How to Make It
- In a 3-½- or 4-quart slow cooker combine lentils, broth, the water, sausage, fennel, onion, carrot, garlic, thyme, and pepper.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Stir in vinegar before serving. If desired, garnish each serving with reserved fennel tops.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 212 kcal Calories from Fat: 27 kcal |
|
% Daily Value*
|
| Total Fat 3 g 9% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
Cholesterol 19 mg 6% |
Sodium 586 mg 10% |
carbohydrates 30 g 23% |
Dietary Fiber 13 g 34% |
Sugars 2 g 2% |
Protein 17 g 34% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |