• 2 tbsp. olive oil
  • 1 leek, cleaned and cut into 1 inch pieces (use both white and green part of leek)
  • 2 garlic cloves, peeled and minced
  • 5 cups chicken stock (or water)
  • 2 cans lentils, rinsed
  • 2 parsnips, diced into ½ inch pieces
  • 3 carrots, diced into ½ inch pieces
  • 1 medium celeriac root, peeled and diced into ½ inch cubes
  • 1 yukon gold potato, diced into ½ inch cubes
  • 2 tbsp. fresh thyme
  • 1½ tsp. sea salt
  • ¼ tsp. black pepper
  • 1 package Applegate Farms Turkey Sausage (4 links), diced
  • 1/4 cup parsley, minced

Saute leek and garlic 2-3 minutes.  Add chicken stock, parsnips, carrots, celeriac root, potato, thyme, sea salt and black pepper.  Cover and bring to a boil.  Lower flame to medium and cook 20-25 minutes.  Remove 1/3 of the ingredients and puree in a food processor or blender.  Return the puree to the soup. Add cooked lentils (or canned lentils, rinsed), turkey sausage and parsley and cook an additional 3-4 minutes.

Yield: 6 Servings
Prep time: 10 minutes
Cook time: 30 minutes
Round Out the Meal: Steamed Kale
Kid Friendly: All meals are kid friendly!
Wine Pairing: Water is best with this dense and hearty stew