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Title: Turkey Sausage & Lentil Soup
Categories: Poultry, Vegetables, Herbs, Chilies
Yield: 12 servings

20 oz Italian turkey sausage
1 lg Onion; chopped
2 Celery ribs; chopped
1 md Carrot; chopped
2 cl Garlic; minced
1 Bay leaf
1/2 ts Fennel seed
1/2 ts Dried oregano
1/2 ts Dried thyme
1/2 ts Pepper
1/4 ts Crushed red pepper flakes
2 c Dried brown lentils; rinsed
42 oz (3 cans) diced tomatoes;
- undrained
64 oz Chicken broth
Plain Greek yogurt & minced
- fresh parsley; garnish

In a 6 qt. stockpot, cook and crumble sausage over
medium-high heat until no longer pink, 5-7 minutes;
remove with a slotted spoon.

In same pot, saute onion, celery and carrot until
tender, 4-6 minutes. Add garlic and seasonings; cook and
stir 1 minute. Stir in sausage, lentils, tomatoes and
broth; bring to a boil. Reduce heat; simmer, covered,
until lentils are tender, 30-40 minutes, stirring
occasionally. Remove bay leaf.

Transfer 5 cups soup to a blender; cool slightly. Cover;
process until smooth. Return to pot; heat through. Top
servings with yogurt and parsley.

Kathy Mazur, Sarasota, Florida

Makes 12 servings (3-3/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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