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Spicy Turkey Sausage and Lentil Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 lb spicy turkey sausage, casings removed
  • 1 cup dried brown lentils, rinsed
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 6 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups chopped kale

Instructions
 

  • Heat a large pot over medium heat and add the turkey sausage. Cook it while breaking it into small pieces until it is browned and no longer pink, about 6 minutes.
  • Add the onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Stir in the garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until the spices smell fragrant.
  • Add the rinsed lentils, diced tomatoes with their juice, chicken broth, salt, and black pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 30 minutes until the lentils are tender.
  • Stir in the chopped kale and cook for 3 more minutes until it wilts. Remove from heat.

Notes

Let the soup cool completely before dividing it into meal prep containers so it stores evenly in the fridge for up to four days. If the lentils absorb too much broth during storage, add a splash of water or broth when reheating on the stove. For a milder version, reduce the cayenne to 1/4 teaspoon.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife