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Smoky Sprouted Lentil Soup with Turkey and Andouille Sausage

Smoky Sprouted Lentil Soup with Turkey and Andouille Sausage

Soups

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Nutrition

300 calories or less

Cook Time

40 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

3 tbsps olive oil extra virgin
1 medium onion yellow; finely diced
6 cloves garlic sliced thin
2 tsps thyme fresh
4 ounces mushrooms sliced thin
2 tsps salt sea; finely ground
1 tbsp paprika smoked
1 1/2 cups turkey cooked, diced, preferably smoked. Can substitute chicken for the turkey.
8 ounces sausage, Andouille sliced ¼-inch thick
3/4 cup sprouted lentils TruRoots
4 13.5 oz jars tomatoes diced
6 cups bone broth chicken, long-simmered, or chicken stock

Instructions

Warm the olive oil in a large stock pot or Dutch oven over medium heat, and then toss in the onion, garlic, thyme and sliced mushrooms. Stir in the salt, cover the pot, and allow the onion and garlic to sweat until translucent – about 4 minutes. Stir in the paprika and continue cooking, uncovered, a further two minutes.
Stir in the turkey sausage and lentils. Pour in the broth and tomatoes, and simmer, covered, until the lentils soften and become tender – about twenty-five minutes.