Smoky Sprouted Lentil Soup with Mushrooms, Turkey and Andouille Sausage
Hearty and deeply satisfying, this soup combines lentils, mushrooms, turkey and andouille sausage seasoned well with smoked paprika and fresh thyme. If you can find it, smoked turkey is particularly nice in this soup. Serve it with a hunk of buttered bread and a crisp green salad dressed with an apple cider vinaigrette.
Warm the olive oil in a large stock pot or Dutch oven (this is what we use) 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.
You can easily substitute chicken for the turkey.
Copyright 2021.Nourished Media, LLC. Smoky Sprouted Lentil Soup with Mushrooms, Turkey and Andouille Sausage https://nourishedkitchen.com/smoky-sprouted-lentil-soup-with-turkey-and-andouille-sausage/ November 25, 2016 All rights reserved.