Turkey Sausage and Lentil Soup

I usually cook the sausage first and set it aside.

1. Dice the first four ingredients and saute them in a large pot with the olive oil (throw the garlic in at the last minute, or it will burn). Saute until tender.

2. Pour four cans of the chicken broth and sausage back into the pot.

3. Add tomatoes and lentils.

4. Add remaining ingredients.

5. Simmer until the lentils are tender, 30 to 45 minutes. During this time, add additional chicken broth for a more soup-like consistency.

6. Remove about 3 cups of the soup and puree. Return it to the pot. If you want a thinner consistency, don’t puree the soup at all. It tends to get thicker the longer you simmer it anyway.

7. Correct the seasonings and remove the bay leaves.

Enjoy! This has 16.9g of fiber per serving, which is 67% of your daily allowance!