Recipes

Turkey

Turkey Sausage and Lentil Soup

Ingredients

• 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 medium carrot, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon fennel seed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes, optional
• 2 cups dried brown lentils, rinsed
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 2 cartons (32 ounces each) reduced-sodium chicken broth
• Optional: Fat-free plain Greek yogurt and minced fresh parsley

Description

1. In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; remove with a slotted spoon.
2. In same pot, saute onion, celery and carrot until tender, 4-6 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in sausage, lentils, tomatoes and broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 30-40 minutes, stirring occasionally. Remove bay leaf.
3. Transfer 5 cups soup to a blender; cool slightly. Cover; process until smooth. Return to pot; heat through. If desired, top servings with yogurt and parsley.