6 WW points

1 Tbsp olive oil
1 medium uncooked onion(s), chopped
1 medium green pepper(s), seeded and chopped
4 oz kielbasa, low-fat, thinly sliced
2 clove(s) (medium) garlic clove(s), minced
1 tsp ground cumin
4 cup(s) reduced-sodium chicken broth
1 cup(s) dry lentils, picked over, rinsed and drained
3/4 cup(s) fat free salsa, or green variety
1 medium uncooked potato(es), peeled and cubed
1 medium yellow summer squash, cubed
2 Tbsp fresh parsley, fresh, chopped

1 Tbsp olive oil 1 medium uncooked onion(s), chopped 1 medium green pepper(s), seeded and chopped 4 oz kielbasa, low-fat, thinly sliced 2 clove(s) (medium) garlic clove(s), minced 1 tsp ground cumin 4 cup (s) reduced-sodium chicken broth 1 cup (s) dry lentils, picked over, rinsed and drained 3/4 cup (s) fat free salsa, or green variety 1 medium uncooked potato(es), peeled and cubed 1 medium yellow summer squash, cubed 2 Tbsp fresh parsley, fresh, chopped

Heat the oil in a large nonstick saucepan over medium heat. Add the onion and bell pepper and cook, stirring frequently, until very tender, about 8 minutes. Add the kielbasa, garlic, and cumin; cook until fragrant, about 2 minutes. Add the broth, lentils, and salsa; bring to a boil. Reduce the heat and simmer, partially covered, until the lentils are almost tender, about 20 minutes.

Stir in the potato and squash; return to a boil. Reduce the heat and simmer, partially covered, until all of the vegetables and lentils are very tender, about 15 minutes. Remove from the heat and stir in the parsley. Yields 1 1/3 cups per serving.