Turkey Sausage And Lentil Soup

This hearty Turkey Sausage and Lentil Soup is perfect for a cozy meal on a chilly day. Packed with protein-rich lentils, flavorful turkey sausage, and a medley of vegetables, this soup offers a satisfying, healthy, and warming experience. The combination of earthy lentils and the subtle spice of turkey sausage creates a comforting depth of flavor, while fresh herbs add brightness and balance. Easy to make and ideal for meal prep, this soup will quickly become a family favorite for lunch or dinner.

Ingredients:

• 1 lb turkey sausage, casings removed
• 1 cup dried green or brown lentils, rinsed
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups fresh spinach or kale, chopped
• 2 tablespoons olive oil
• Fresh parsley, chopped (optional, for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Cook the Sausage: Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon of olive oil and the turkey sausage. Cook, breaking it apart with a spoon, until browned and fully cooked. Remove the sausage from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the onion, carrots, and celery, and cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and cook for an additional 1-2 minutes until fragrant.
3. Add Lentils and Broth: Stir in the lentils, diced tomatoes (with their juice), chicken broth, bay leaf, thyme, and oregano. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Simmer the Soup: Cover the pot and let the soup simmer for 25-30 minutes, or until the lentils are tender but not mushy. Stir occasionally and add more broth or water if needed to achieve the desired consistency.
5. Add Sausage and Greens: Return the cooked sausage to the pot and stir in the spinach or kale. Continue to simmer for another 5 minutes, or until the greens are wilted and the flavors have melded together. Season with salt and pepper to taste.
6. Serve: Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley and grated Parmesan cheese if desired. Enjoy hot with crusty bread on the side!

This soup stores well in the refrigerator for up to 4 days and also freezes beautifully for up to 3 months.