This hearty soup is a meal in itself and has tons of flavor from the turkey sausage and dried spices. Lentils add a lovely texture and depth to the soup while spinach pumps up the health factor.
Turkey Sausage and Lentil Soup
Servings
4 Servings
Ingredients
- 1 tablespoon olive oil
- 1/2 pound turkey Italian sausage casing removed
- 2 cloves garlic minced
- 2 ribs celery chopped
- 3 carrots peeled and chopped
- 1 medium red onion peeled and chopped
- 1 teaspoon dried cumin
- 1/2 teaspoon dried thyme
- 1/2 cup brown lentils
- 4 cup chicken stock
- 1 cup frozen spinach defrosted and drained well
Instructions
- In a large saucepan, heat olive oil over medium high heat. Add sausage and cook for 10 minutes, browning on all sides. Remove and set aside.
- Add garlic, celery, carrots and onions to saucepan and cook 5 to 7 minutes or until vegetables begin to get tender. Stir in cumin, thyme and lentils and cook 1 minute more.
- Add stock and bring to a boil. Reduce to a simmer and cook for 30 to 35 minutes or until lentils are tender but not mushy.
- Stir in spinach and reserved sausage and cook 5 minutes to heat through.
I think Moroccan sausage would do well here
my husband can’t eat spinach or any green vegetable. casn i omit the spinach?
for sure! if you like spicy – go for it!
would spicy chorizo work here?