| 4 | tablespoons olive oil |
| 2 | cup finely chopped onion |
| 2 | cups finely chopped carrot |
| 2 | cups finely chopped celery |
| 3 | teaspoons No Salt seasoning |
| 2 | pounds lentils, picked and rinsed |
| 2 | cans salt-free diced tomatoes |
| 2 | cans chicken or vegetable broth |
| 1 | teaspoon freshly ground coriander |
| 1 | teaspoon freshly ground toasted cumin |
| 1 | teaspoon freshly ground grains of paradise |
| 1 | package low-fat turkey sausage |
| water |
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.