NUTRITION

SERVINGS

INGREDIENTS

1 cup Red Lentils (200g)

2 cans Canned Chickpeas (480g total)

8 oz Lean Turkey Sausage (227g)

1 can Diced Tomatoes (411g)

1 medium Carrot (61g)

2 sticks Celery (80g)

1 medium Yellow Onion (110g)

3 cloves Garlic (9g)

1 tbsp Olive Oil (13.5g)

4 cups Low-Sodium Vegetable Broth

1 tsp Ground Cumin (2.3g)

1 tsp Smoked Paprika (2.3g)

1 tsp Turmeric (2.2g)

Salt and Pepper to taste

PREPARATION

• 1

  Rinse the red lentils thoroughly under cool water and set aside.

• 2

  Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery; sauté until they begin to soften, about 5 minutes.

• 3

  Add minced garlic and cook for another minute until fragrant.

• 4

  Stir in the ground cumin, smoked paprika, and turmeric, letting the spices bloom for about 30 seconds.

• 5

  Add the red lentils, diced tomatoes (with their juice), and low-sodium vegetable broth to the pot. Stir well to combine.

• 6

  Bring the mixture to a simmer, then reduce heat and let it cook for about 20 minutes, or until the lentils are tender.

• 7

  While the soup simmers, slice the lean turkey sausage into rounds. In a separate pan over medium heat, lightly brown the sausage slices (this step adds extra flavor and texture).

• 8

  Add the sausage and drained canned chickpeas to the soup. Simmer for an additional 5-10 minutes to let the flavors meld.

• 9

  Taste and season with salt and pepper as needed.

• 10

  Ladle the soup into bowls and serve hot, enjoying the hearty blend of spices and textures.