About 6-8 Servings
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.
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.