About the Recipe
Ingredients
1 tablespoon olive oil
12 oz (340g) turkey sausages, sliced
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 cup (200g) dried lentils, rinsed
4 cups (960ml) low-sodium chicken broth
1 can (14 oz / 400g) diced tomatoes
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
Salt & black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Preparation
Directions:
Heat olive oil in a large pot over medium heat. Add turkey sausage pieces and cook for 4–5 minutes until lightly browned. Remove and set aside.
In the same pot, add onion, garlic, carrots, and celery. Cook for 5–6 minutes until softened.
Stir in smoked paprika, thyme, cumin, salt, and pepper. Cook for 1 minute until fragrant.
Add lentils, chicken broth, and diced tomatoes. Bring to a boil, then reduce the heat, cover, and simmer for 25–30 minutes until lentils are tender.
Return sausage to the pot, stir well, and heat through for 5 minutes.
Ladle into bowls and garnish with fresh parsley.
TOP TIP: For deeper flavor, brown the sausages well before removing them from the pot — the caramelized bits left behind add richness to the stew base when you sauté the vegetables.
Nutrition | |||
Cal | 421 | ||
Protein | 35g | ||
Fat | 13g |