Sausage, Lentil & Bean Soup

Recommended Hamilton Beach® Products:  Food Processors

Slow Cookers

• 1 lb. brown lentils, rinsed well and drained
• 2 14 oz. can no-salt-added diced tomatoes with juice
• 3 15 oz. cans fat free, low-sodium chicken broth
• 1 large onion, peeled, root end cut off and quartered
• 4 garlic cloves, peeled
• 3 carrots, peeled, sliced in food processor
• 6 sprigs fresh thyme
• 14 oz. can chickpeas, rinsed and drained
• 12 oz turkey kielbasa, thick sliced in food processor
• ½ fresh lime, juiced
• ½ to 1 ½ teaspoon ground cayenne
• Pepper, freshly ground, to taste
• Fresh parsley, minced for garnish

1. In food processor, process garlic with chopping blade until minced. Add onion quarters and process until coarsely chopped.
2. Combine lentils, carrots, tomatoes, 2 cans chicken broth, onion, garlic, thyme sprigs in slow cooker and cook on HIGH for 4 hours, or LOW for 6 hours until lentils are soft. Remove thyme sprigs.
3. Add chickpeas, kielbasa, 1 can chicken broth, and ground cayenne. Cook on HIGH for one more hour, or LOW for two more hours.
4. Just before serving, stir in lime juice and season to taste with salt and freshly ground pepper.

Visit www.foodsafety.gov for more information about internal food temperatures and doneness.

Serve with Spicy Whole Wheat Tortilla Strips and garnish with fresh parsley.