Red Lentil, Couscous, and Sausage Soup
Servings
Prep Time
Cook Time
Red Lentil, Couscous, and Sausage Soup
Ingredients
-
1
tablespoon
olive oil
-
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
tumeric
-
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
Directions
In large pot, heat the olive oil.
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.
Add onions, carrots, celery, and garlic and cook until softened, stirring occasionally.
Stir in seasonings and tomato paste and let cook 1 to 2 minutes until fragrant.
Add in lentils, broth, and water and bring to a boil.
Reduce heat to medium and let cook 15 minutes.
Stir in couscous and kale and let cook 10 to 15 minutes more or until lentils and couscous are cooked.
Stir in the browned sausage before serving.
