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
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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.
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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.
Let's Get Cooking!
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