SAUSAGE LENTIL STEW
This hearty stew is brimming with protein-packed lentils, vegetables and tasty turkey kielbasa. It's big on flavor but easy on the budget. - Patti St. Antoine, Broomfield, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook the kielbasa, carrots, celery, onion and garlic in oil until vegetables are almost tender, about 5 minutes. Stir in the water, potatoes, broth, lentils, salt, cumin and cayenne; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally. Add tomatoes and chiles; heat through.
Nutrition Facts : Calories 268 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1236mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 12g fiber), Protein 20g protein. Diabetic Exchanges
LENTIL AND BRATWURST STEW
Steps:
- In 3-quart saucepan, cook bratwurst over medium heat until browned on all sides.
- Carefully pour in 1 cup of the water. Heat to boiling. Reduce heat; cover and simmer 6 to 8 minutes, turning bratwurst occasionally, until no longer pink in center. Remove bratwurst from saucepan; cover and refrigerate. Discard cooking liquid.
- Into same saucepan, pour remaining 2 cups water. Stir in all remaining ingredients except bratwurst and spinach. Heat to boiling. Reduce heat; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until lentils are tender.
- Cut bratwurst into 1/2-inch slices; stir into stew. Cook about 3 minutes or until bratwurst is hot. Stir in spinach. Cook uncovered 1 to 2 minutes longer or just until spinach is wilted.
Nutrition Facts : Calories 300, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 7 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 4 g, TransFat 0 g
LENTIL SAUSAGE SOUP
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 4 quarts; 8 to 10 servings
Number Of Ingredients 27
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
SAUSAGE AND LENTIL STEW
Steps:
- Rinse the lentils and cull them for small stones and debris. Put them in a heavy 4-quart pot with a tight-fitting lid. Cut thick sausages into 1-inch lengths or thin ones into 2-inch lengths, and put them in the pot. Clean and thinly slice the celery, chop the leaves, peel and finely chop the onion, and add it all to the pot.
- Pour in the water, and add the salt and a few grindings of black pepper. Stir all the ingredients together, cover, and bring to a boil over medium heat, stirring occasionally.
- Reduce the heat and cook at a lively simmer for about 1 hour, stirring from time to time to prevent the lentils from burning. When the sausages and lentils are cooked and the liquid has thickened, serve piping hot in bowls.
LENTIL STEW WITH SAUSAGE
From Safeway Brand Lentils package: "Our tasters gave four-stars to this nutritious and easy to prepare entree. Smokey sausage, lots of spices and fresh greens give it wonderful flavor". I have made this stew a couple of times, each to success. I usually use what I have in the pantry, so it never - comes out exactly the same. I am posting the recipe as written - make adjustments for your own preferences.
Provided by NELady
Categories Stew
Time 50m
Yield 8 Bowls, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a 6 to 8 quart pot of Dutch oven, heat oil over medium-high heat.
- Saute onions, garlic and carrots until soft, about 10 minutes.
- Add sausage, lentils, broth, sage, thyme, pepper and salt.
- Bring to a boil.
- Reduce heat and simmer, covered, until lentils are barely tender, about 20 minutes.
- Stir in kale or spinach.
- Bring to a boil, cover, and simmer for 10 minutes or until lentils are tender.
- Ladle soup into soup bowls.
LENTIL STEW WITH SMOKED SAUSAGE
Simple to make and bursting with flavor, this one-pot lentil stew featuring smoked sausage, sweet potatoes, and beer is a great choice for dinner.
Provided by Karen Low
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water, tomato juice, lentils, beer, onion, carrot, thyme, rosemary, garlic powder, pepper, and bay leaf in a large saucepan. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes. Stir in sweet potatoes and sausage. Cover and simmer until potatoes are tender, 30 to 35 minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 56.5 g, Cholesterol 34.3 mg, Fat 16.1 g, Fiber 18.1 g, Protein 21.9 g, SaturatedFat 6.1 g, Sodium 927.2 mg, Sugar 9.5 g
FRENCH-LENTIL AND SAUSAGE STEW
A thick stew made with Le Puy lentils and kielbasa makes ahearty, no-fuss meal. Its aroma, reminiscent of French country cooking, comes from a blend of bay leaf and rosemary.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large saucepan over medium-high heat until hot but not smoking. Brown sausage, about 6 minutes. Transfer to a bowl.
- Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the lentils, stock, 3 1/2 cups water, bay leaf, 1 teaspoon rosemary, and remaining 2 tablespoons oil; season with salt. Bring stew to a boil. Reduce heat to medium-low, and simmer until lentils are just tender, about 50 minutes.
- Return sausage to the pan; cook until heated through, about 5 minutes. Stir in remaining 2 teaspoons rosemary. Season stew with salt and pepper.
SAUSAGE AND BLACK LENTIL STEW
This is a modified version of the recipe that was on the package of the black lentils I bought. Black Lentils are smaller than regular ones and do not require pre-soaking. They are also called belluga lentils, a pic of them is here http://www.foodsubs.com/Lentils.html. For this recipe to be gluten-free suitable care to be taken that gluten-free sausages are used and serve with a gluten-free bread
Provided by Engineer in the Kit
Categories Stew
Time 1h52m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown sausage over medium heat with onions and celery breaking them into small pieces.
- Pour in the water, add pepper and lentils. Stir all the ingredients, bring to a boil over medium heat, stirring occasionally.
- Reduce heat, cover and simmer for 1 1/2 hours, stirring from time to time to prevent the lentils from sticking or burning. Remove lid for the last 1/2 hour while simmering.
- Serve in bowls with crusty bread.
Nutrition Facts : Calories 435.9, Fat 29, SaturatedFat 10.3, Cholesterol 68.7, Sodium 697, Carbohydrate 25, Fiber 6.6, Sugar 3.7, Protein 20.1
LENTIL AND CHICKEN SAUSAGE STEW
Thick, hearty lentil and sausage soup (or stew?) with a little spiciness. Simple and delicious, very easy to make.
Provided by music&food
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Bring water to a boil in a medium pot. Add lentils to the boiling water, then reduce heat to a simmer. Cover and let cook until soft, 25 to 30 minutes.
- Puree the lentils into a thick paste using a food processor or blender.
- Heat olive oil in large pot over medium-high heat. Add onion and garlic; cook and stir, 1 to 2 minutes. Add 1/4 cup chicken broth and continue to cook until the onion starts to soften, 1 to 2 minutes more.
- Add turmeric, cumin, chili powder, and red pepper flakes to the broth and stir until the liquid is very orange. Stir in tomatoes and another 1/2 cup of broth. Cover and cook, 3 to 4 minutes.
- Add remaining broth. Gradually stir lentil puree, a little at a time, until it is all mixed in. The mixture should be thick and creamy. Stir in chicken sausage. Cover the pot, reduce heat to low, and cook, checking and stirring occasionally, 15 to 20 minutes. Remove from heat, let cool for 2 minutes, then serve warm.
Nutrition Facts : Calories 494.5 calories, Carbohydrate 53.8 g, Cholesterol 68.2 mg, Fat 14.3 g, Fiber 23.5 g, Protein 36.4 g, SaturatedFat 3.7 g, Sodium 1019.6 mg, Sugar 5.9 g
SAUSAGE & LENTIL ONE-POT
Pack of sausages in the fridge? Try them in this rich stew - it's made in just one pot, so you'll save on washing up too
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
- Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.
Nutrition Facts : Calories 556 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 2.42 milligram of sodium
LENTIL & CHICKEN SAUSAGE STEW
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until lentils are tender.
Nutrition Facts : Calories 231 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 13g fiber), Protein 19g protein. Diabetic exchanges
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