Rich Lentil and Turkey Sausage Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A very filling soup from the Perricone Diet book. Ingredients:
2 cups lentils |
8 -10 cups vegetable broth or 8 -10 cups water |
2 tablespoons extra virgin olive oil |
4 garlic cloves, minced |
1 large onion, chopped |
2 celery ribs, chopped |
1 lb all-natural turkey sausage (or ground turkey) or 1 lb chicken sausage (or ground turkey) |
2 tomatoes, peeled, seeded, and chopped (or 1 can, 15 ounces chopped or crushed tomatoes) |
1 teaspoon turmeric (to taste) |
1 teaspoon ground cumin |
1 sprig fresh thyme, chopped or 1/2 teaspoon dried thyme |
1 pinch dried red pepper flakes |
sea salt, to taste |
plain yogurt, for garnish |
1/2 cup chopped fresh parsley, for garnish (flat leaved, if available) |
Directions:
1. Wash and pick over the lentils (to make sure there are no stones) and bring to a boil in the broth or water in a large soup pot. Lower the heat and simmer for 10 minutes.
2. Meanwhile, heat the olive oil in a large skillet. Sauté the garlic, onion, celery, and sausage for 5 minutes over medium heat. Add the tomatoes and sauté for another 5 minutes.
3. Add the vegetable-sausage mixture and seasonings to the lentils. Simmer for 20 to 30 minutes, or until the lentils are tender but not mushy. Serve with a dollop of plain yogurt and chopped parsley for garnish.
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