Red Lentil, Couscous, and Sausage Soup
Red Lentil, Couscous, and Sausage Soup
This fantastic soup recipe brings a variety of global flavors together into a dish that’s sure to please. Delicious lentils, couscous and kale combine with a flavorful broth made with onions, carrots, celery and spices to give you an awesome soup all by itself. Once you add in the Johnsonville Andouille Sausage, you’ve got a robust soup that hits the spot.
Ingredients
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1
tablespoon
olive oil
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1
package
(13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Andouille Sausage Rope
-
1
yellow onion, diced
-
3
carrots, diced
-
4
stalks
celery, diced
-
2
cloves
garlic, minced
-
1
tablespoon
cumin
-
1
tablespoon
turmeric
-
1
teaspoon
salt
-
1
tablespoon
tomato paste
-
1
cup
red lentils
-
2
cups
vegetable broth
-
2
cups
water
-
1/2
cup
whole wheat couscous (I used Israeli – it’s doughy!)
-
1
bunch
kale, chopped and rinsed
REVIEWS
Directions
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In large pot, heat the olive oil.
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Slice the sausage into ½-inch pieces and toss into the oil. Let the sausage brown on both sides, cooking for 5 to 7 minutes. Remove from the pot.
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Add onions, carrots, celery, and garlic and cook until softened, stirring occasionally.
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Stir in seasonings and tomato paste and let cook 1 to 2 minutes until fragrant.
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Add in lentils, broth, and water and bring to a boil.
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Reduce heat to medium and let cook 15 minutes.
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Stir in couscous and kale and let cook 10 to 15 minutes more or until lentils and couscous are cooked.
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Stir in the browned sausage before serving.
