Lentil and Turkey Sausage Soup
- 4 pts. low-sodium chicken broth
- 1 C. organic red lentils
- 2 Tbs. olive oil
- 1 lg. sweet onion, chopped
- 2 celery stalks, chopped
- 1 lg. leek, cleaned of grit, trimmed and sliced
- 2 lg. carrots, grated
- 1/2 tsp. dried thyme
- 1 tsp. cumin
- 1 tsp. rough sea salt
- 1 tsp. freshly ground black pepper
- 3 oz. tomato paste
- 1/2 lb. smoked turkey sausage, sliced
- 1 Tbs. balsamic vinegar
- Garnish: chopped fresh parsley
In a stockpot, bring broth and lentils to a boil. Remove from heat and let stand.
In a large skillet, heat the olive oil to medium/hot and add onions, celery and leeks and cook until translucent - about 20 minutes. Add grated carrots, thyme, cumin, salt, black pepper and sauté, stirring frequently, for 5 minutes more.
Stir vegetable mixture into stock and lentils and add tomato paste and bring back to the boil. Turn heat to low and simmer gently for 1 hour. Add slices of turkey sausage and continue to simmer for another 3 minutes. Remove from heat and stir in balsamic vinegar.
Serve in bowls garnished with chopped fresh parsley.