Dr. Perricone: Rich Lentil and Turkey Sausage Soup

I am in love with this recipe and thought I would share it with you all! I omit the yogurt as I absolutely do not think it needs it. Enjoy!

Ingredients:
Servings:6
Units: US | Metric


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

Directions:

1
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.
2
Meanwhile, heat the olive oil in a large skillet. Sauté the garlic, onion, celery, and sausage for 5 minutes over medium heat. Add the tomatoes and sauté for another 5 minutes.
3
Add the vegetable-sausage mixture and seasonings to the lentils. Simmer for 20 to 30 minutes, or until the lentils are tender but not mushy. Serve with a dollop of plain yogurt and chopped parsley for garnish.