Recipe Details

Thick, hearty lentil and sausage soup (or stew?) with a little spiciness. Simple and delicious, very easy to make.

Ingredients

• 3 cups water

• 1 ½ cups dry brown lentils, rinsed and drained

• 1 tablespoon olive oil

• ½ large yellow onion, diced

• 6 cloves garlic, minced

• 1 ¾ cups low-sodium chicken broth, divided

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon red pepper flakes

• 3 medium plum tomatoes, diced

• 5 links pre-cooked chicken sausage, cut into 1-inch cubes

Description

1. Bring water to a boil in a medium pot. Add lentils to the boiling water, then reduce heat to a simmer. Cover and let cook until soft, 25 to 30 minutes.

2. Puree the lentils into a thick paste using a food processor or blender.

3. Heat olive oil in large pot over medium-high heat. Add onion and garlic; cook and stir, 1 to 2 minutes. Add 1/4 cup chicken broth and continue to cook until the onion starts to soften, 1 to 2 minutes more.

4. Add turmeric, cumin, chili powder, and red pepper flakes to the broth and stir until the liquid is very orange. Stir in tomatoes and another 1/2 cup of broth. Cover and cook, 3 to 4 minutes.

5. Add remaining broth. Gradually stir lentil puree, a little at a time, until it is all mixed in. The mixture should be thick and creamy. Stir in chicken sausage. Cover the pot, reduce heat to low, and cook, checking and stirring occasionally, 15 to 20 minutes. Remove from heat, let cool for 2 minutes, then serve warm.