Name: Red Lentil Soup with Farro and Turkey Sausage
Prep time: 15 min
Cook time: 60 min
Total time: 195 min
Ingredients: 3 cups soaked red lentils; 2 small onions (chopped); 1 tbsp fresh minced ginger; 3 cloves garlic (minced); 4 carrots (medium sized, peeled and chopped); 2 cups vegetable broth; 2 cups chicken broth (divided); 2 1/2 tsp cumin; 1 tsp chili powder; 2 tsp paprika; 2 lemons; 2 cups water; 1 cup farro; 3/4 lb turkey sausage (casings removed); 1 tsp salt; 1 tbsp tahini (heaping); 1 15 oz can tomato sauce; olive for sautéing

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This soup is great to make in big batches and freeze. It serves about 8 as the recipe is written, but is easy to double.

Red Lentil Soup with Farro and Turkey Sausage

Light and lemony goodness. Full of healthy and hearty ingredients.

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Prep Time: 15 minutes

Cook Time: 1 hour

Soak Time: 2 hours

Total Time: 3 hours 15 minutes

Course: Soup

Cuisine: Fusion, Turkish

Keyword: carrots, chili powder, cumin, farro, garlic, ginger, Green onions, red lentils, turkey sausage

Servings:

Calories: 448kcal

Equipment

Immersion Blender
5.5 quart heavy bottomed pot
vegetable peeler
Cutting board
1 large bowl
3 quart pot
All-Clad 11 inch French skillet

Ingredients

3 cups soaked red lentils
2 small onions chopped
1 tbsp fresh minced ginger
3 cloves garlic minced
4 carrots medium sized, peeled and chopped
2 cups vegetable broth
2 cups chicken broth divided
2 1/2 tsp cumin
1 tsp chili powder
2 tsp paprika
2 lemons
2 cups water
1 cup farro
3/4 lb turkey sausage casings removed
1 tsp salt
1 tbsp tahini heaping
1 15 oz can tomato sauce
olive for sautéing

US Customary - Metric

Instructions

Soak lentils in a bowl of cold water for 1 1/2 hours
Rinse farro and place in a pot with two cups of water. Add a pinch of salt and bring to a boil. Once boiling lower heat to low and simmer for 20 minutes. Drain and set aside.
While the farro is cooking, remove turkey sausage from casings and sauté on high heat until fully cooked. Set aside
Peel ginger and garlic. Mince. Peel onions and chop. Peel carrots and chop
Heat oil in a heavy pot. Add ginger, garlic and onion. Cook over medium heat for about five minutes
Add the carrots, tomato sauce and one cup of chicken broth. Cook on medium to low for another 10 minutes
Add cumin, paprika and chili powder and tahini
Add one cup of chicken broth and two cups of vegetable broth. Add lentils and simmer for 10-15 minutes.
Add the lemon juice. With the immersion blender, puree the mixture until smooth. This took me about 5 minutes with a 2 speed immersion blender.
Once the soup is smooth, add the turkey sausage and the farro. Simmer just long enough to make sure everything is warm.