Lentil Soup With Andouille Sausage Recipes

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.

Steps:

• Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes. Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet. Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes. Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Remove from pot., In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. If desired, top servings with sour cream.

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.

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.

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.

Steps:

• Combine both stocks and lentils in a large pot.
• Over high heat, bring to a boil.
• Reduce heat, cover and simmer for 30 minutes.
• In a skillet, over medium heat, add fennel seeds; saute until light golden brown, about 2 minutes.
• Remove seeds from skillet.
• Heat oil in same skillet over medium heat.
• Add celery, carrot, and onion; saute until onion is translucent and celery and carrot are tender, about 5-10 minutes.
• Add toasted fennel seeds, sauteen vegetables, sausage, thyme and Creole seasoning to soup.
• Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes.
• Season soup to taste with salt and pepper.

Steps:

• Heat the vegetable oil in the bottom of your soup pot over medium heat. While the oil is heating, peel and chop the onions and garlic. When the onions and garlic are chopped, turn the oil up to medium-high heat and toss the onions and garlic in, stirring once in a while.
• Next, slice the andouille sausage into penny slices and add to the onions and garlic. Add ground cumin. Give it a stir.
• Next, chop the carrots and celery at an angle (longer cuts) and add them to the onions and sausage. Stir the mixture, turn the heat down to medium, and cover for about fifteen minutes.
• Put the canned lentils into a blender and add the ham base and half a can of water. Cover and liquify the canned lentils, blending for about five minutes or until completely smooth. You should end up with a thick puree. Add the puree to the soup pot and stir inches Fill your blender beaker two-thirds of the way with water, cover and blend for a few seconds until the leftover puree is in the water, and add that water to the soup pot as well. Bring the soup to a boil and turn down to medium- low heat. Cover the soup pot and ignore it for fifteen minutes.
• Put the pound of dry lentils in a strainer and rinse with col water until clean. Add to the soup pot, stirring until everything is mixed, and bring to a boil. Reduce heat to medium low and cover. Cook for half an hour, stirring once in a while.
• After half an hour, add the frozen green beans and broccoli to the soup. Stir them in, cover, and simmer for another forty-five minutes to an hour, stirring once in a while. Salt and pepper to taste only after the lentils are tender and the vegetables are soft.
• The soup is done when the dry lentils are tender and the vegetables are soft. The broth should have a slightly spicy and smoky character from the sausage. Serve hot with warm baguette or your favorite quick bread.

Steps:

• Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.
• Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.
• Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes.
• Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)

Steps:

• In a 3-quart heavy saucepan brown sausage over moderate heat and transfer with a slotted spoon to paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add enough oil to measure 1 teaspoon fat. Cook garlic, stirring, until golden. Add onion and cook, stirring, until softened.
• Add lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer, uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste.