2 tablespoons oil
7 ounces dry, brown lentils
1 small onion, chopped (I use the food processor)
Half a small green cabbage, finely shredded or chopped
1 clove garlic, crushed
3 hot turkey sausages, sliced thin
1 (16 ounce) can tomato sauce
2 (15oz) cans low-sodium chicken broth
1 bay leaf
1 teaspoon thyme leaves
1/8 teaspoon cayenne pepper
salt and pepper to taste
Heat oil in a large saucepan over medium heat.
Cook sausages for several minutes on each side. Remove from pan.
Stir in lentils, onion, cabbage, and garlic; cook until tender.
Stir in tomatoes and broth.
Stir in bay leaf, thyme, and cayenne pepper.
Slice sausages thinly (as preferred) and return to soup.
Bring to a boil; cover, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper to taste.
Serves about four 2-cup servings.