SAUSAGE WITH GARLIC LENTILS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h9m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cover lentils by 2 inches with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.
- In a shallow pasta bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.
- Place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil, a little drizzle. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.
- Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.
SAUSAGE AND LENTILS WITH FENNEL
Categories Pork Vegetable Quick & Easy Dinner Lunch Sausage Fennel Lentil Fall Winter Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (main course) servings
Number Of Ingredients 13
Steps:
- Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.
- While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
- Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.
- Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds. Season with vinegar and salt.
- Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds. Drizzle all over with extra-virgin olive oil.
SAUSAGE AND LENTILS
A simple dish with a distinct flavor that will leave you craving more. Lentils are cooked with Polish sausage and cumin to make a fast and satisfying meal that is ready in under 30 minutes with minimal effort. Use any type of sausage - I have used bratwurst, chorizo and leftover hot links as well.
Provided by your mom
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 27.9 g, Cholesterol 37.4 mg, Fat 16.1 g, Fiber 9.9 g, Protein 18.1 g, SaturatedFat 5.3 g, Sodium 522 mg, Sugar 4 g
LENTIL AND SAUSAGE SOUP
Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 3h15m
Yield 10
Number Of Ingredients 18
Steps:
- Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
- Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.
Nutrition Facts : Calories 353 calories, Carbohydrate 50.2 g, Cholesterol 17.3 mg, Fat 8 g, Fiber 16 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 1008.5 mg, Sugar 5.1 g
PASTA WITH SAUSAGE, RED ONION, AND LENTILS
Steps:
- Cook lentils in small saucepan of boiling water until tender, stirring occasionally, about 20 minutes. Drain well; set aside.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sausage; sauté until sausage is light brown, about 8 minutes. Add wine and cook until almost all liquid evaporates, about 2 minutes. Stir in cooked lentils and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well, reserving 1cup pasta cooking water. Return cooked pasta to pot. Add sausage-lentil mixture, 3/4 cup cheese, and parsley and toss to coat. Add enough reserved pasta cooking water to moisten. Season to taste with salt and pepper. Serve, passing additional olive oil and grated cheese.
GRANDMA'S ITALIAN SAUSAGE AND LENTIL SOUP
This easy-to-make lentil soup makes a great main course. It will nourish the tummies and souls of young and old alike. Add a tossed green salad and toasted garlic bread, and dinner is ready! Tip: For a real treat serve with Kalamata Olive Feta Bread or Focaccia.
Provided by Feast Your Eyes
Categories Stocks
Time 1h24m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Remove casings from the sausage and crumble into a large stock pot. Cook over medium heat until cooked through (about 10 minutes).
- Add garlic, celery, carrots, and onion to pot. Turn up flame to medium-high; cook for 5 minutes. Stir occasionally.
- Add the broth, lentils, tomatoes, bay leaf, basil, oregano and wine to the pot. Bring to a boil. Reduce the heat and simmer, covered for 1 hour. Stir occasionally.
- Season to taste with seasoning salt and black pepper. Remove bay leaf.
- Give soup a big stir, serve in warmed bowls and garnish with shredded Parmesan cheese.
- Chef's Tip: Add extra broth when reheating this soup, since it will thicken as it stands.
Nutrition Facts : Calories 456.5, Fat 18.6, SaturatedFat 6.5, Cholesterol 43.1, Sodium 562.2, Carbohydrate 43.6, Fiber 19.1, Sugar 5.7, Protein 23.7
ITALIAN SAUSAGE AND LENTIL SOUP
Hearty and flavorful, this soup is wonderful when it's cold outside. We enjoy it with a green salad and thick slices of toasted English muffin bread. It is based on a recipe from "The Best of Hometown Cooking". I omitted the oil, cut the meat by half, use no salt tomato products and altered the cooking process a bit. It's one of the ways that we are cutting down on fat and sodium yet enjoying flavorful foods. It's a favorite at our house - I hope it will be for you too. (Edit - To reduce "digestive" issues it has been suggested in one of the forums that you may choose to cover your lentils in water and "soak" them overnight. I've tried it and liked the results so have added the instructions).
Provided by Acerast
Categories Lentil
Time 13h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- The night before preparing the soup put the lentils in a large bowl and cover them with about 1 inch of water. Allow to "soak" over night. In the morning rinse and drain the lentils. Set aside to be added to the soup as directed.
- In a large soup kettle brown the sausage, breaking it into small pieces as it cooks. (Use bulk sausage or remove any casings).
- Remove sausage, drain fat, leaving a small film of fat on the bottom of the kettle.
- Add the onion, carrots, and celery; saute over medium for about 10 minutes, adding the garlic for the last 2 minutes.
- Stir in the tomato paste and cook over medium for about 2 minutes.
- Return the sausage to the pan. Stir in the tomatoes in their juice, tomato sauce, beef broth and Italian seasoning.
- Bring to a boil; reduce heat to low and simmer, stirring occasionally, for 15 minutes.
- Stir in lentils and water; cook for 20 minutes, tasting lentils for "doneness" and cooking longer if necessary.
- Add a bit more water if necessary - depending on how "thirsty" your lentils are - this is a thick soup but there should be some broth.
- Serve, allowing each person to add grated Parmesan and freshly ground black pepper as desired.
Nutrition Facts : Calories 375, Fat 18.4, SaturatedFat 6.9, Cholesterol 37.9, Sodium 2017, Carbohydrate 28.8, Fiber 10.2, Sugar 7.9, Protein 24.5
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