Ingredients
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed1 large onion, chopped2 celery ribs, chopped1 medium carrot, chopped2 garlic cloves, minced1 bay leaf1/2 teaspoon fennel seed1/2 teaspoon dried oregano1/2 teaspoon dried thyme1/2 teaspoon pepper1/8 teaspoon crushed red pepper flakes, optional 2 cups dried brown lentils, rinsed2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained2 cartons (32 ounces each) reduced-sodium chicken brothOptional: Fat-free plain Greek yogurt and minced fresh parsley
Preparation
In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; remove with a slotted spoon.
In same pot, saute onion, celery and carrot until tender, 4-6 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in sausage, lentils, tomatoes and broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 30-40 minutes, stirring occasionally. Remove bay leaf.
Transfer 5 cups soup to a blender; cool slightly. Cover; process until smooth. Return to pot; heat through. If desired, top servings with yogurt and parsley.
