INGREDIENTS:
2 celery stalks, chopped2 garlic cloves, minced
2 medium carrots, chopped
1 medium leek (white and light green part only), thinly sliced
8 ounces smoked turkey sausage, cut into 1/2-inch pieces
3/4 cup brown lentils, rinsed and picked through
1/2 cup green lentils, rinsed and picked through
2 tablespoons tomato paste
1 teaspoon curry powder
1 teaspoon fresh thyme leaves
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
6 cups less-sodium chicken broth
3/4 cup Greek yogurt
Fresh cilantro
1 lime, cut into eighths
Naan bread, for serving
DIRECTIONS:
-
- In bowl of slow cooker, stir celery, garlic, carrots, leek, sausage, lentils, tomato paste, curry powder, thyme, cumin, salt and pepper until well combined. Stir in broth. Cover and cook on low 8 hours (or on high 4 hours) or until lentils are tender.
- To serve, divide soup between bowls and top with yogurt and cilantro. Serve with lime wedges and naan.