Makes 6 servings
- 1 lb lentils, raw
- 1 tbsp olive oil
- 1 cup onion, chopped
- 1/2 cup carrot, chopped
- 1/2 cup celery, chopped
- 1 tsp salt
- 1 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1 cup canned tomatoes, no salt added
- 2 quarts organic low-sodium chicken broth
- 4 chicken sausage links
Heat olive oil in a large soup pot over medium heat. Add onion, carrot, celery, and salt and sweat until onions are translucent, approximately 5 minutes.
Add the lentils, tomatoes, broth, peppers, and cumin. Stir to combine. Increase the heat to high and bring just to a boil.
Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
Using a sharp knife make a cut on one end of the sausage links.
Remove sausage meat from link casing by squeezing meat through the cut on the link. Heat olive oil in a large pan over medium heat. Add sausage meat and cook until golden brown, breaking up the meat as you cook it.
Drain any excess fat. Add to finished lentil soup and serve hot.