Smokey Lentil Soup with Turkey Sausage

After a super sized Holiday weekend, nothing is better than a week of healthy food to make you feel a little less plump. Given that I am going to a warm place for Christmas in 3 weeks, this girl needs to lay off the dessert and start eating her veggies. I made this soup last week and froze it and it was a great lunch today. It is hearty, full of vegetables, fiber filling lentils and satisfying turkey sausage. The chipotle in it gives it a nice spice and extra smoke. The broth is so flavorful, you will forget that this is even healthy. I like to serve this with a warm bread, preferably from your favorite bakery. Since I am trying to be good, I went with a nine grain, but a french baguette or sourdough would be perfect. Here's to healthy eating so we can indulge yet again guiltlessly this holiday season.

Smokey Lentil Soup with Turkey Sausage
forks & amusement 2010
serves 8-10

1 1/2 cups lentils
2 tablespoons olive oil
2 onions, chopped
3 leeks, rinsed well, chopped, whites only
2 cloves garlic, minced
4 large turkey sausage links, casings removed
4 carrots, small dice
4 celery stalks, small dice
salt and pepper
1 tablespoon ground cumin
1 teaspoon fresh thyme, chopped
2 canned chipotle peppers, deseeded, chopped
1 1/2 tablespoons adobo sauce (what chipotles are canned in)
8 cups chicken stock
grated Parmesan cheese

Place lentils in a large bowl, pour in enough boiling water  to cover them and wrap top with plastic wrap. Let sit for 15 minutes. Repeat. Then drain.

Meanwhile, in a large pot heat up 1 tablespoon of the olive oil over medium heat and add in the onion and leek. Saute until they are beginning to become translucent, then add the garlic. Cook for 30 seconds, then add in the sausage. Brown the sausage with the vegetables, breaking up the meat with the back of a wooden spoon. Continue to cook and break it up until cooked through. Remove pot from heat and pour meat mixture into a bowl.

Return pot to the stove over medium heat and add the other tablespoon of oil. Once it is hot, add the carrot and celery. Cook the vegetables until they are just beginning to soften, stirring often. Add in the salt and pepper (to taste), cumin, thyme, chipotle and adobo sauce. Stir well and add the meat mixture back in the pot. Add the lentils and combine well, cooking for just a couple of minutes. Add the stock and bring soup to a boil.

Lower heat to low and allow to simmer for 30 minutes or until lentils are softened and cooked through. Taste soup for seasoning and adjust as needed. Serve in bowls with grated Parmesan on top.

Enjoy!
xoxo
Erin