Lentil Soup with Chicken Sausage and Chard
8
- 1 tablespoon olive oil
- 1 large leek, cleaned and chopped
- 2 medium carrots, sliced
- 8 ounces cremini mushrooms, sliced
- 1 ½ teaspoons cumin
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- 4 cups chicken broth, plus 1 cup water
- ¾ cup green lentils, rinsed
- 1 15 ounce can fire roasted tomatoes, with juices
- 12 ounces chicken sausage, sliced
- 1 bunch chard, stems removed, chopped
- 1 teaspoon dried thyme
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- Heat oil in a large pot. Add leeks, carrots, and mushrooms. Cook 5 minutes.
- Add cumin, paprika, and turmeric. Stir in and cook 1 minute.
- Pour in broth, water, lentils, and tomatoes with juices. Bring to a boil.
- Reduce heat to a simmer. Cover the pot and cook 30 minutes until lentils are tender.
- Add sausage, chard, thyme, lemon juice, and salt. Simmer 10 minutes to wilt chard and warm through.
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