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+ servings
lentil soup with sausage

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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