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Lentil & Turkey Sausage Soup

Lentil & Turkey Sausage Soup

Download PDF of Recipe

About 6-8 Servings


Olive oil

1 turkey sausage (regular or hot flavor)

1 medium onion

2 cloves of garlic

1 stick celery

1 red bell pepper (core & seeds removed)

1 cup cubed carrots

2 cups dry lentils

48 Fl. oz vegetable broth

1 14.5 oz. can diced tomatoes

4 tablespoons dry sherry

1 teaspoon paprika

1 teaspoon cumin

Salt & pepper to taste

Red pepper flakes to taste

Parmesan cheese (topping)


Mince onion, garlic, celery, and red bell pepper. Cut turkey sausage into small 1 inch pieces. Add a few tablespoons of olive oil in a large soup pot and on medium heat, cook turkey sausage until lightly browned. Add another 1-2 tablespoons of olive oil and add the onion, garlic, celery and bell pepper. Saute on medium heat until softened, about 8 minutes.

Add the carrots and lentils to pot and cook on medium heat for about 3 minutes.

Add broth, tomatoes, sherry and spices, cover and simmer until lentils and carrots are softened, about 30 minutes. Serve with a sprinkle of grated Parmesan cheese.

Cooking Tips:

You can use green, red or any color of lentils. Unlike other pulses, lentils do not need to be pre-soaked and cook in less than 30 minutes. We love truRoots Sprouted Green Lentils which are organic and non-GMO.

For vegetarians, the soup can be prepared by eliminating the turkey sausage. Just keep in mind that the sausage adds flavor to the soup.

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