Lentil and Turkey Sausage Soup

Prep:  about 15 Minutes
Cook:  about 40 Minutes
Makes:  6 Servings

Ingredients:

2 cups lentils
8-10 cups vegetable broth or water
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 large onion, chopped
1 pound all-natural turkey or chicken sausage
2 tomatoes, peeled, seeded, and chopped (or 1 can, 15 ounces, chopped or crushed tomatoes)
1 teaspoon turmeric, or to taste
1 teaspoon ground cumin
Leaves from 1 sprig fresh thyme, or 1/2 teaspoon dried thyme
Pinch of dried red pepper flakes
Sea salt, to taste
Plain yogurt, for garnish
1/2 cup chopped parsley (flat-leafed, if available), for garnish

Wash and pick over the lentils (to make sure there are no stones) and bring to a boil in the broth or water in a large soup pot.  Lower the heat and simmer for 10 minutes.

Meanwhile, heat the olive oil in a large skillet.  Saute the garlic, onion, celery, and sausage for 5 minutes over medium heat.  Add the tomatoes and saute for another 5 minutes.

Add the vegetable-sausage mixture and seasonings to the lentils.  Simmer for 20-30 minutes, or until the lentils are tender but not mushy.  Serve with a dollop of plain yogurt and chopped parsley for garnish