I adapted this recipe from Kalyn’s Kitchen to what I had on hand. What I didn’t have was 9 plus hours to slow roast tomatoes, so I used regular old canned tomatoes instead, which lead to what I’m sure is a very different tasting soup. It was a tasty soup and very filling with lentils, garbanzo beans and turkey sausage.
1 package turkey sausage – sliced
1 T. dried parsley
2 t. dried fennel
2 cloves garlic – minced
2 cans diced tomatoes (juice included)
2 C. garbanzo beans
1/2 C. lentils
4 cups chicken broth
2 cups water
In a large pot, saute onion and sausage in a little oil for about 5 minutes. Add herbs and garlic and cook for a couple more minutes before adding in the tomatoes, stock, water, garbanzo beans and lentils. Simmer for 30-40 minutes or until the lentils are completely cooked. Season with salt and pepper and serve warm.
Notes: Last Sunday I soaked dried garbanzo beans and then cooked them. They taste far better than canned beans and I used them for this soup along with a big batch of sun-dried tomato hummus and in a salad.
Servings: 6 servings