This recipe is a little different than the lentil soup we serve in the cafe. A go-to recipe at our house, it can be made with or without the smoked sausage for vegan preferences. The final result is a creamy soup with great texture that is both gluten and dairy-free. You can read the full recipe below or follow along in Chef Josh's video above.
Lentil & Smoked Turkey Sausage Soup:
1lb lentils (I prefer black or French)
1 sweet onion
4 stalks celery
1 lb smoked turkey sausage, diced
1/2 cup white wine
2 bay leaves
2 sprigs thyme, picked and chopped
S + P
1. Put lentils, bay leaves and white wine in a pot and cover with water by 1 inch. Cook until tender.
2. While lentils are cooking, brunoise (finely dice) the onions, celery, and carrots together (also known as mirepoix).
3. Lightly sauté the mirepoix over medium heat with olive oil, turn down the heat as needed to avoid browning. Once almost tender, add thyme and sausage. Season mixture and remove from heat.
4. When lentils are tender (preferably before they turn to mush, though) remove half of them and puree until smooth; add more water as necessary. Mix blended and whole lentils with mirepoix and sausage. Season and serve!