Lentil and Turkey Sausage Soup


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The turkey sausage in this lentil soup gives it a healthier twist.

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Greensboro, NC


  • 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

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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. 

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