Lentil Soup with Hillshire Farm Smoked Turkey Sausage

Warm up with holiday soup from Kathy’s Kitchen!

• 2 Tb butter
• 1 large carrot, chopped
• 1 onion, chopped
• 1 leek, white part only, chopped
• 1 celery stalk, chopped
• ¼ c dry white wine
• 5 c chicken stock
• 2 tsp dried thyme
• 1 bay leaf
• ½ c green lentils
• 6½ oz. (half a rope) Hillshire Farm smoked turkey sausage
• 1 tsp salt
• pepper to taste

1. Melt the butter in a large dutch oven. Add the carrot, onion, leek, and celery. Cook for 3 to 5 minutes until golden.
2. Stir in the white wine and chicken stock. Bring to a boil. Add the thyme and bay leaf. Lower the heat, cover, and simmer gently for 30 minutes.
3. Add the lentils and continue cooking, covered, for 30 to 40 minutes until they are just tender. Stir the soup occasionally.
4. Add the turkey sausage and season with salt and pepper.
5. Serve hot.