Lentil Sausage Soup Recipe

Ingredients

Turkey Sausage

• 1 pound ground turkey (or meat of choice)
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried sage
• 0.25 teaspoon red pepper flakes
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon marjoram (or sub oregano)
• 1 teaspoon onion powder

Soup

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1.5 cups carrots, chopped
• 2 stalks celery, diced
• 2 cups cauliflower, small florets
• 1 cup black lentils
• 1.5 tablespoons fresh rosemary, minced (or sub fresh thyme)
• 0.5 teaspoon smoked paprika
• 1 bay leaf
• 0.25 teaspoon black pepper
• 1 teaspoon salt
• 15 ounces canned tomatoes (whole San Marzano preferred)
• 1 tablespoon tomato paste
• 6 cups chicken broth or veggie broth
• 1 tablespoon red wine vinegar

Garnish

• 0.5 cup fresh parsley
• parmesan cheese (optional)
• crusty bread (optional)

Instructions

Make the Turkey Sausage

1. Make the turkey sausage by mixing salt, pepper, sage, red pepper flakes, fennel, marjoram, and onion powder with the ground meat in a medium bowl.

Cook the Soup

1. Add olive oil and onion to a large pot and stir with a wooden spoon over medium heat for 2-3 minutes until tender and fragrant. Add turkey sausage, stir and cook until browned. Add garlic sautéing a minute more.
2. Add celery, carrots, and cauliflower, rosemary, smoked paprika, bay leaves, pepper, salt, canned tomatoes, tomato paste, broth, and lentils.
3. Bring soup to a boil and turn down to a simmer for 20-25 minutes or until lentils are tender.
4. Stir in red wine vinegar. Adjust salt and pepper to taste.

Notes

• This soup is always better the next day!
• Black lentils hold their shape best, but you can also use green or brown lentils—just adjust cooking time as needed.
• For a vegetarian version, omit the turkey sausage and use vegetable broth.