This hearty stew is perfectly suited for a cold winter day. The spicy turkey sausage warms you up from the inside out and is the perfect accompaniment to the earthy mushrooms and lentils. Serve with sauteed greens for a nutritionally well-rounded meal.
- 2 teaspoon extra virgin olive oil
- 2 cups red onion diced
- 8 ounces spicy Italian turkey or chicken sausage
- 1 cup celery chopped
- 1 cup carrots chopped
- 2 garlic cloves minced
- 1 bay leaf
- 5 cups shiitake mushrooms sliced
- 1 ½ cups Portobello mushrooms sliced
- ½ cup French lentils uncooked
- 5 cups chicken or mushroom broth
- 2 tablespoons brandy
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
Heat oil in large soup pot or Dutch oven over medium heat.
Add onion and cook 5 minutes or until tender.
Remove casings from sausage and add to pan. Cook 8 minutes or until sausage is browned, stirring to crumble.
Add celery, carrot, garlic and bay leaf and cook for 10 minutes or until onion is golden brown, stir frequently.
Stir in mushrooms and cook 10 minutes or until liquid almost evaporates
Stir in lentils, broth, brandy, salt and pepper
Bring mixture to a boil, cover and reduce heat and simmer 1 hour or until lentils are tender.
Discard bay leaf and ladle soup into individual bowls and sprinkle with parsley.