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Soups and Stews


1 tablespoon olive oil
8 ounces hot Italian turkey sausage, pierced with a fork
8 ounces sweet Italian turkey sausage, pierced with a fork
1 medium onion, chopped
2 cloves garlic, minced
6 cups chicken broth, preferably homemade or canned low-sodium broth
1 � cups water
1 pound dried lentils, rinsed
1 28-ounce can low-sodium stewed tomatoes
� teaspoon dried oregano
� teaspoon dried tarragon
� teaspoon black pepper
� teaspoon sugar
� teaspoon hot red pepper sauce, or to taste


� In a large soup pot, heat the oil over medium heat. Add the sausages and cook for about 8 minutes, until they are browned on all sides.

� Remove the sausages from the pot and drain off all but 1 tablespoon of fat. Slice the sausages � inch thick and return them to the pot.

� Add the onion and garlic and cook for about 3 minutes, stirring often, until the onion softens. Add the chicken broth, water and lentils, stir, and bring to a boil.

� Cover, reduce the heat to low, and simmer for about 30 minutes. Stir in the tomatoes, oregano, tarragon, black pepper, sugar and hot sauce. Increase the heat to high and bring the stew to a boil, stirring often. Reduce the heat to low and simmer for about 20 minutes, until the lentils are tender. Serve immediately.


Unrated