Source: dLife

Tasty and satisfying soup with turkey sausage, lentils, and lemon juice.

Servings

12 oz Sausage, turkey, Italian, mild, link, raw , remove casing
1.5 cup fresh chopped onion
0.75 cup sliced carrots
6 tbsp dried lentils
3 quart low sodium beef bouillon (reduced sodium)
14.5 oz canned unsalted diced tomatoes , undrained
0.5 tsp marjoram, leaves, ground
0.5 tsp ground thyme
1 bay leaves
2 tsp fresh lemon juice
1 pinch salt and pepper (to taste, optional)

1 Cook sausage in a large pot over medium heat until brown; drain and crumble with a fork, set aside.
2 Add in the onions and carrots and sauté for 5 minutes, or until light brown, add the sausage back in.
3 Add in the lentils, beef broth, tomatoes, marjoram, thyme, and bay leaf; bring to a boil.
4 Cover, reduce heat, and simmer until lentils are tender, about 45 minutes.
5 Add in lemon juice, and salt and pepper, if desired. Remove bay leaf prior to serving.

For added zest, substitute hot Italian turkey sausage instead of sweet.