Hamilton Beach® Canada

SAUSAGE, LENTIL & BEAN SOUP
with
SPICY WHOLE WHEAT TORTILLA STRIPS

Hamilton Beach® Stay or Go™ Slow Cooker, Hamilton Beach® Big Mouth Food® Processor

Prep Time: 30 Minutes
Cooking Time: 4 – 6 Hours
Health Check Entrée/Mixed Dish Option #1

1 lb. (453g) brown lentils, rinsed well and drained
2 14 oz. (414mL) can no-salt-added diced tomatoes with juice
3 15 oz. (444mL) 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 Hamilton Beach� Big Mouth� food processor
6 sprigs fresh thyme
14 oz. (397g) can chickpeas, rinsed and drained
12 oz (340g) turkey kielbasa, thick sliced in Hamilton Beach� Big Mouth� food processor � fresh lime, juiced
� (2�mL) to 1� teaspoon (7�mL) ground cayenne Pepper, freshly ground, to taste
Fresh parsley, minced for garnish

In Hamilton Beach� Big Mouth Food� Processor, process garlic with chopping blade until minced. Add onion quarters and process until coarsely chopped.
Combine lentils, carrots, tomatoes, 2 cans chicken broth, onion, garlic and thyme sprigs in Hamilton Beach� Stay or Go� Slow Cooker and cook on HIGH for 4 hours, or LOW for 6 hours until lentils are soft. Remove thyme sprigs.
Add chickpeas, kielbasa, 1 can chicken broth, and ground cayenne. Cook on HIGH for one more hour, or LOW for two more hours.
Just before serving, stir in lime juice and season to taste with salt and freshly ground pepper.

Spicy Whole Wheat Tortilla Strips

4 whole-wheat tortillas 2 teaspoons (10mL) extra virgin olive oil ¼ teaspoon (1mL) ground cayenne ¼ teaspoon (1mL) salt ½ teaspoon (2½mL) freshly ground pepper

Preheat oven to 425ºF (218°C).
With pizza cutter, slice tortillas into thin strips and place on baking sheet.
Combine 1/4 teaspoon (1mL) salt, ½ teaspoon (2½mL) freshly ground pepper and ¼ teaspoon (1mL) ground cayenne.
Drizzle olive oil over strips and toss with tongs. Sprinkle strips with combined spices and toss again with tongs until well coated.
Bake in oven for 8 minutes, tossing once, until browned and crispy.

To serve, spoon soup into bowls and garnish with fresh parsley and Spicy Tortilla Strips.

Serves 6