Ingredients:
Prep time: 15 minutes Cooking time: 25 minutes Makes eight servings 1 tablespoon olive oil 2 cups chopped onions 1 cup diced celery 4 ounces turkey kielbasa, chopped (about 3/4 cup) 2 teaspoons McCormick Thyme Leaves 1-1/2 teaspoons McCormick Garlic Powder 1 teaspoon McCormick Paprika 1/4 teaspoon McCormick Crushed Red Pepper 4 cups reduced sodium chicken broth 1 can (14 1/2 ounces) no salt added diced tomatoes, drained 1 cup red or brown lentils, picked over and rinsed 1 package (5 ounces) baby spinach leaves

Instructions:
Heat oil in large saucepan on medium heat. Add onions and celery; cook and stir 3 minutes. Add kielbasa; cook and stir 3 minutes longer or until kielbasa is lightly browned and vegetables are softened. Stir in thyme, garlic powder, paprika and red pepper; cook and stir 2 minutes or until fragrant. Stir in broth, tomatoes and lentils. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until lentils are tender. Stir in spinach. Simmer until wilted. Ladle into soup bowls to serve. Nutrition information: 172 calories, fat 4 grams, protein 11 grams, carbohydrates 23 grams, cholesterol 9 mg, sodium 468 mg, fiber 6 grams