Lentil and Sausage Soup

This recipe has a secret ingredient: chicken sausage, in lieu of the pork sausage, kielbasa or Andouille typically used in a comforting soup like this. It adds the same savory, comforting flavor but with fewer calories, fat, carbs, sugars and sodium.
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 10 min
  • Cook: 1 hr 5 min
  • Yield: 8 servings
  • Nutrition Info
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Ingredients

1 tablespoon olive oil

12 ounces fully-cooked chicken sausage, sliced into rounds

1 medium onion, finely chopped

2 medium carrots, finely chopped

2 stalks celery, finely chopped

Kosher salt and freshly ground black pepper

3 cloves garlic, minced 

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

2 cups French lentils, picked through for stones, and rinsed

One 15-ounce can diced tomatoes

1 bay leaf

Directions

  1. Heat the oil in a large heavy pot over medium-high heat. Add the sausages and cook, stirring occasionally, until browned, about 4 minutes. Remove the sausage to a plate. Add the onion, carrots and celery to the drippings in the pot and cook, stirring, until soft and just beginning to brown, about 5 minutes. Sprinkle the mixture with salt and pepper. 
  2. Add the garlic, cumin and red pepper flakes and stir until fragrant, about 1 minute. Add the lentils, tomatoes, bay leaf, 8 cups of water and the sausage. Bring to a boil, then reduce the heat to a simmer and cook until the lentils are soft, about 45 minutes. Remove the bay leaf before serving.

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