SAUSAGE AND LENTIL SOUP
I found this recipe at The Joy of Soup website. It is very similar to Carrabba's Sausage and Lentil soup. It was so good I just had to share. I put the veggies all in the food processor and diced the fine. Everything was about the size of the lentil
Provided by tammy dalton
Categories Lentil
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Dice the first four ingredients and sauté them in a large pot with the oil. Sauté until tender.
- Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
- Pour 8 cups for chicken broth, the vegetables back into the pot.
- Add tomatoes and lentils.
- Add remaining ingredients.
- Simmer until the lentils are tender, 30-45 minutes.
- Remove 1/3 of the soup and puree. then return it to the pot.
- Correct the seasonings and remove bay leaf.
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
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.
LENTIL SOUP WITH KALE AND SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield s: 6 servings
Number Of Ingredients 15
Steps:
- Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
- Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
- Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.
Nutrition Facts : Calories 380, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 23 milligrams, Sodium 1207 milligrams, Carbohydrate 44 grams, Fiber 9 grams, Protein 25 grams, Sugar 4 grams
SAUSAGE, KALE, AND LENTIL SOUP
Provided by Rachael Ray : Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
- Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.
CHUNKY SAUSAGE LENTIL SOUP
Lentils are an inexpensive but nutritious power food, and these days, a hot, filling and flavorful family meal at a great price is a real comfort. My husband just loves this soup and it freezes well. -Donna Scarano, East Hanover, New Jersey
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain., Meanwhile, in a Dutch oven, cook the sausage, onions, celery and carrots over medium heat until meat is no longer pink and vegetables are tender; drain. Add garlic; cook 2 minutes longer., Stir in the broth, tomatoes, potato, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. Stir in lentils; heat through. Serve with croutons if desired. Freeze option: Reserving croutons for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Top each serving with croutons if desired.
Nutrition Facts : Calories 314 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 681mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 17g fiber), Protein 24g protein. Diabetic Exchanges
SAUSAGE AND LENTIL SOUP
Steps:
- Heat olive oil in a large saucepan over medium heat. Add sausage and cook until done. Remove sausage and place on a platter, allowing time to cool. When cool, slice sausage into 1/8-inch slices. Discard all but 2 tablespoons of drippings from pan. Reheat drippings and add ham, onion, green pepper, and carrot to the saucepan. Cover and cook over medium heat for 15 minutes. Stir in garlic, cumin, thyme, and bay leaf. Cover and cook for 5 more minutes. Add chicken stock, sliced sausage, tomatoes, and lentils. Cover and cook over low heat for 2 hours. As soup cooks, skim off fat that rises to the top. After 2 hours turn off heat and discard bay leaf. Add spinach, salt, and pepper and let stand for 2 to 3 minutes before serving.
EASY LENTIL-SAUSAGE SOUP
Satisfying lentil and sausage soup with lots of flavor and dreamed up by a 6-year-old!
Provided by phdsunflower
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large stockpot over medium heat. Add sausage and cook until nearly cooked through, about 5 minutes. Remove sausage from the pot, leaving browned bits and drippings in the pot. Add carrots, celery, and onion. Cook until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in lentils and tomatoes and stir for a few times.
- Pour in chicken stock and return sausage to the pot. Stir to mix and add bay leaves.
- Bring to a boil over medium-high heat, reduce heat to medium, cover, and simmer for 25 minutes. Season with salt and pepper.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 41 g, Cholesterol 51.8 mg, Fat 13.5 g, Fiber 18.8 g, Protein 26.7 g, SaturatedFat 3.4 g, Sodium 1214.4 mg, Sugar 5.3 g
FRENCH LENTIL SOUP WITH SAUSAGE
Steps:
- Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots and celery and cook, stirring, until softened, about 5 minutes. Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.
- While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. Add sausage to soup and stir in vinegar.
LENTIL AND SWEET ITALIAN SAUSAGE SOUP
Make and share this Lentil and Sweet Italian Sausage Soup recipe from Food.com.
Provided by KelBel
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a soup pot, cook sausage until brown, about 5 minutes.
- Stir in onion, celery, carrot, and garlic and cook for about 5 minutes.
- Add tomatoes and simmer for 10 minutes.
- Stir in lentils, broth, and black pepper. Simmer for 40 minutes.
Nutrition Facts : Calories 223.5, Fat 6.7, SaturatedFat 2.3, Cholesterol 17, Sodium 1096.2, Carbohydrate 21.6, Fiber 6.3, Sugar 6.4, Protein 20.2
SPICY LENTIL AND SAUSAGE SOUP
This hearty soup is peppered with spicy sausage, ground spices and dried herbs, and fresh basil. The lentils are the perfect vehicle to carry the robust flavors from the red wine and hot sauce, and the tomato sauce ties everything together. This soup is rather spicy, so feel free to omit the hot sauce if you'd like to reduce the heat. The sausage can be substituted with vegan sausage or omitted altogether.
Provided by Vallery Lomas
Categories main-dish
Time 1h
Yield Makes 6 cups, serving 4 servings
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking into small pieces with a wooden spoon, until browned, 4 to 5 minutes.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Push the ingredients to the sides of the pot to make a well in the center. Add the chili powder, cumin and paprika in the well and toast until fragrant, 1 minute. Season with 1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper and stir in the bay leaf.
- Stir in the chicken stock, tomato sauce, red wine and lentils. Increase the heat and cook until boiling, then reduce to a hearty simmer. Cover and cook until the lentils are cooked through, 30 to 35 minutes.
- Remove from the heat, then stir in the basil, hot sauce and lemon juice. Taste to adjust the seasoning and serve over quinoa if desired.
SAUSAGE LENTIL SOUP
A hearty, healthy and good tasting soup. Without the sausage and with the vegetable bouillon it can be a vegetarian or Lenten meal.
Provided by carole in orlando
Categories Spinach
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In large kettle or dutch oven add oil and saute the chopped vegetables,except for the spinach and tomatoes, until tender.
- Add the bouillon and water and heat until the bouillon is dissolved.
- Add the lentils and the spices, and cook until tender on med-low heat.
- About 30 minutes.
- When lentils are tender, add the tomatoes, and Little Smokies and simmer covered for 30 minutes.
- Add the Ditalini pasta and spinach leaves and cook until pasta is tender.
- Serve with a crusty bread and hot sauce to taste.
Nutrition Facts : Calories 260.2, Fat 4.5, SaturatedFat 0.6, Sodium 328.3, Carbohydrate 44.3, Fiber 14.2, Sugar 8.3, Protein 13.2
HEALTHY SAUSAGE LENTIL SOUP
Suzanne Dabkowski of Blythewood, South Carolina found this good-for-you recipe in a men's magazine and lightened it up. "I ate a lot of it when I was pregnant because it's so tasty and loaded with fiber, vitamins and iron." It also makes good use of low-sodium and low-fat ingredients.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes. Add the sausage, carrot and garlic; cook 2-3 minutes longer or until onion is tender. , Stir in the broth, water, lentils, oregano, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils and vegetables are tender. , Stir in the tomatoes, Worcestershire sauce and spinach; cook until heated through and spinach is wilted.
Nutrition Facts : Calories 180 calories, Fat 1g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 639mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 12g fiber), Protein 14g protein. Diabetic Exchanges
LENTIL AND SPICY SAUSAGE SOUP
Inspired by a lentil sausage soup enjoyed in Northern Arizona at a restaurant named "The Red Raven". It isn't quite there. Will need to sample again. They giggled when I asked for the recipe. A yummy meal in itself. Serve with warm bread.
Provided by Catfuzz
Categories Stocks
Time 52m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the Spicy Italian sausage completely through and drain and rinse under hot water in a metal colander. Set aside.
- Finely chop carrots, celery and onion in a food processor all at once.
- Transfer to a sauce pan with oil and sauté, still crisp.
- Add chicken stock paste to sauce pan and 1 cup of water. Stir until the paste is completely dissolved.
- Add the rest of the water, the lentils and the sausage to the vegetables. Add the Italian seasoning, nutmeg and pepper. Simmer for 30 minutes, or until the lentils are tender.
- Spoon a third of the soup and the mixed sprouts into a food processor and blend just to a consistent texture. Add back to the sauce pan and simmer another 5 to 10 minutes.
- Serve hot and enjoy!
Nutrition Facts : Calories 285, Fat 7, SaturatedFat 2.4, Cholesterol 14.4, Sodium 170, Carbohydrate 37.8, Fiber 18.2, Sugar 3.2, Protein 18
CARRABBA'S SAUSAGE AND LENTIL SOUP
I've gone to Carrabas many times just for this soup. A lady from my supper club happened to bring this in for our soup theme and it tasted exactly like Carrabas! I've substituted Italian turkey many times and you would never notice the difference. You might also want to sprinkle some fresh basil and Parmesan cheese on top. Its good with a crusty piece of bread!
Provided by Boos Mom
Categories Lentil
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Brown sausage; drain off fat.
- In a large pot combine all ingredients bring to boil.
- Reduce heat,cover.
- Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
- Sprinkle with Parmesan cheese and serve.
Nutrition Facts : Calories 345.4, Fat 13.9, SaturatedFat 4.7, Cholesterol 25.9, Sodium 1249.7, Carbohydrate 32.2, Fiber 13.6, Sugar 5.5, Protein 22.8
SAUSAGE LENTIL SOUP
I first tasted this wonderful soup at a friend's house. Now it's my favorite, especially on a cool, crisp night. -Catherine Rowe, Berthoud, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook sausage over medium heat until no longer pink. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove and discard bay leaf before serving.
Nutrition Facts : Calories 192 calories, Fat 6g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 842mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 9g fiber), Protein 13g protein.
HEARTY LENTIL AND SAUSAGE SOUP
Lentil soup flavored with sausage and herbs. A good hearty soup for a cold winter day.
Provided by kristi79
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h30m
Yield 10
Number Of Ingredients 17
Steps:
- Heat a large pot over medium-high heat. Break sausage into chunks and put in the pot; cook and stir until completely browned, 5 to 7 minutes.
- Transfer cooked sausage to a slow cooker. Add water, chicken broth, tomatoes, lentils, onion, celery, carrot, and garlic. Season mixture with garlic powder, parsley, oregano, pepper, basil, rosemary, and salt.
- Cook on Low until lentils are tender, about 4 hours.
- Stir cabbage into the soup; continue cooking until the cabbage is softened, 15 to 20 minutes.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 34.7 g, Cholesterol 14.8 mg, Fat 5.6 g, Fiber 15.6 g, Protein 16.4 g, SaturatedFat 1.8 g, Sodium 697.5 mg, Sugar 5.2 g
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LENTIL AND GARLIC-SAUSAGE SOUP RECIPE - TOM FUNDARO
From foodandwine.com
5/5 Total Time 1 hr 50 minsServings 6
- Heat the 1/4 cup of olive oil in a large saucepan. Add the sausage and cook over moderately low heat until it starts to brown, about 7 minutes. Add the carrots, garlic, onion, fennel and bay leaf and cook over moderate heat until softened, about 8 minutes. Add the wine and boil over moderately high heat until the pan is almost dry, about 5 minutes. Stir in the lentils, broth and water and bring to a boil. Simmer, stirring occasionally, until the lentils are tender, 1 hour. Discard the bay leaf.
- Stir the rosemary into the soup and season with salt and pepper. Ladle into bowls. Sprinkle with cheese, then drizzle with olive oil and serve.
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