Carrabbas Sausage And Lentil Soup Food

CARRABBA'S SAUSAGE AND LENTIL SOUP

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.

SAUSAGE AND LENTIL SOUP

Steps:

• Heat a 5 quart or larger stock pot or cast iron dutch oven over medium high heat.
• Remove any casings from your sausage if they are in links and add to the pan. Cook, breaking up the meat until no pink remains. About 7 minutes. Do not drain the fat.
• Add all remaining ingredients and stir to combine. Bring to a boil, then reduce heat and simmer covered for 1 hour or until the lentils soften. Serve warm with a sprinkle of parmesan cheese.

SAUSAGE AND LENTIL SOUP

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.

CARRABBA'S SAUSAGE AND LENTIL SOUP

Steps:

• In a large pot, sauté the onions, carrots, garlic, and celery with the salt in either butter or olive oil until the onions are translucent.
• Add the sausage and cook until browned, breaking it apart as it cooks. Drain any excess oil from the pot.
• Add the chicken broth, Italian seasoning, diced tomatoes, and brown lentils.
• Cover with a lid and simmer for about 1 hour. You may want to add some additional water if too much evaporates during the cooking process.

SAUSAGE LENTIL SOUP - CARRABBA'S COPYCAT RECIPE {VIDEO}

Steps:

• In a large skillet, brown sausage on medium/high heat, crumbling as you cook. When sausage is almost done, add in the garlic and allow to cook.
• In a large stock pot or dutch oven, combine all ingredients and bring to boil.
• Reduce heat to simmer and cover.
• Simmer for about 1 hour or until lentils are tender. If soup is too thick, add water for desired consistency.
• Sprinkle with basil, oregano, and parmesan for garnish.

LENTIL AND SAUSAGE SOUP

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.

LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE

Steps:

• Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
• Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
• Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
• Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.

SPICY SAUSAGE LENTIL SOUP

Steps:

• Heat olive oil in large soup pot. Add onion, carrot, garlic, and sausage to the pot, Saute for 8 minutes, stirring often. Break up the sausage into small bits as it cooks.
• Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer 1 hour.