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.
Servings: 8 servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 yellow onion finely diced
- 6 cloves garlic sliced thin
- 2 teaspoons fresh thyme leaves
- 4 ounces mushrooms sliced thin
- 2 teaspoons fine sea salt
- 1 tablespoon smoked paprika
- 1 ½ cups diced cooked turkey preferably smoked
- 8 ounces Andouille sausage sliced ¼-inch thick
- ¾ cup sprouted lentils
- 4 diced tomatoes
- 6 cups bone broth
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.
Notes
You can easily substitute chicken for the turkey.
