Ingredients
- 2 tbsp Extra-virgin olive oil
- 1/4 cup Onion chopped
- 1/4 cup Carrots peeled and diced
- 1/4 cup Celery diced, use leaves for garnish
- 2 cloves Garlic minced
- 1/2 lb Italian Turkey Sausage chopped
- 4 cups Beef broth
- 1/2 cup Canned diced tomato
- 3 sprigs Fresh thyme
- 1/2 cup Pink lentils
- 4 oz Gruyere cheese shredded
- 4 slices Crusty bread toasted
Instructions
- Heat the oil over medium heat in a pot. Add the onion, carrot, celery and garlic, and sausage; sauté until the onions start to soften, about 4 minutes. Season with salt and pepper.
- Add the broth, tomato, thyme, and lentils. Stir and bring to a simmer. Cover with a lid and simmer until lentils are soft, about 20 minutes. Season with salt and pepper to taste (if the soup is too thick thin it out with a little more broth). Remove the thyme sprigs.
- Ladle into bowls, place the cheese on top, and serve with bread. Garnish with celery leaves (allow the cheese to get melty from the heat of the soup before serving if you desire).
Nutrition
Calories: 463kcal | Carbohydrates: 36g | Protein: 29g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 1675mg | Potassium: 639mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1795IU | Vitamin C: 24mg | Calcium: 361mg | Iron: 9mg
Lentil Stew
Ingredients
- 2 tbsp Extra-virgin olive oil
- 1/4 cup Onion chopped
- 1/4 cup Carrots peeled and diced
- 1/4 cup Celery diced, use leaves for garnish
- 2 cloves Garlic minced
- 1/2 lb Italian Turkey Sausage chopped
- 4 cups Beef broth
- 1/2 cup Canned diced tomato
- 3 sprigs Fresh thyme
- 1/2 cup Pink lentils
- 4 oz Gruyere cheese shredded
- 4 slices Crusty bread toasted
Instructions
- Heat the oil over medium heat in a pot. Add the onion, carrot, celery and garlic, and sausage; sauté until the onions start to soften, about 4 minutes. Season with salt and pepper.
- Add the broth, tomato, thyme, and lentils. Stir and bring to a simmer. Cover with a lid and simmer until lentils are soft, about 20 minutes. Season with salt and pepper to taste (if the soup is too thick thin it out with a little more broth). Remove the thyme sprigs.
- Ladle into bowls, place the cheese on top, and serve with bread. Garnish with celery leaves (allow the cheese to get melty from the heat of the soup before serving if you desire).
Nutrition
Calories: 463kcalCarbohydrates: 36gProtein: 29gFat: 23gSaturated Fat: 9gCholesterol: 61mgSodium: 1675mgPotassium: 639mgFiber: 9gSugar: 5gVitamin A: 1795IUVitamin C: 24mgCalcium: 361mgIron: 9mg
Tried this recipe?Let us know how it was!