Turkey Sausage and Lentil Soup

Y'all ready for a chilly weekend? This is the best soup I have made and I thought y'all might ned a soup recipe on this frigid, February weekend! It's a modified, healthy version of a recipe I saw in Bon Appétit. Make it... I know you'll love it!

Ingredients

• Couple tablespoons olive oil
• 1 pound fully cooked Italian TURKEY sausage
• A large onion, chopped 
• A couple large carrots, peeled, chopped
• A couple large parsnips, peeled, chopped 
• A couple large celery stalks, chopped 
• Minced garlic
• Dried Italian seasoning 
• Pepper
• Dried Oregano
• A couple Bay leaves
• 1 pound brown lentils 
• 2 quarts (or more) low sodium chicken broth
• 2 quarts (or more) low sodium chicken stalk
• Some chopped Kale

Directions:

 1- Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. 

2- Add onion, carrots, parsnips, celery, garlic, Italian seasoning and herbs/bay leaves, blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. 

3- Add lentils; stir to coat. Add 3/4 of the broth and stalk. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.

4- Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 to 12 minutes. 

• 
  
  
  
  
  5- Season to taste with salt and pepper. Stir in kale. Cook until kale is wilted, about 3 minutes.
  
  
  
  

  

  
  

  

  
  

  

  
  

6- Enjoy!

- Eliz -