SAUSAGE AND LENTIL SOUP
A light but hearty soup for any time of year, this sausage and lentil soup is simple to prepare (just chop and drop!) and is ready in just over an hour. Freezes great too!
Provided by Rachel Ballard
Categories Main Course
Time 1h15m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 282 kcal, Carbohydrate 24 g, Protein 15 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 32 mg, Sodium 661 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
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 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
INDIAN LENTIL SOUP (DAL SHORVA)
An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.
Provided by Andreacute Grisell
Categories Lentil
Time 36m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the beans or lentils.
- Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
- Let simmer until the beans or lentils are very soft (ca 30 minutes).
- If using bay leaves, remove them now. Curry leaves can be left in the soup.
- Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
- Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
- Let simmer for another 5 minutes.
- Add salt, pepper and squeezed lemon to taste.
- Serve hot with pita or paratha bread.
LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE
Provided by Maggie Ruggiero
Categories Soup/Stew Vegetable Quick & Easy Father's Day Dinner Meat Sausage Lentil Fall Escarole Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 (main course) servings
Number Of Ingredients 14
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.
CARRABBA'S SAUSAGE AND LENTIL SOUP
Carrabba's Sausage and Lentil Soup is so easy to make at home.
Provided by Stephanie Manley
Categories Soup
Time 1h45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 353 kcal, Carbohydrate 20 g, Protein 18 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 624 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
COPYCAT CARRABBA'S SAUSAGE AND LENTIL SOUP
Sausage Lentil Soup is a hearty favorite. It's like your favorite restaurant comfort food made easy at home! This amazing copycat Carrabba's sausage and lentil soup recipe is a staple at our house. So delicious!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 1h10m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 219 kcal, Carbohydrate 4 g, Protein 9 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 1548 mg, Sugar 1 g, ServingSize 1 serving
SAUSAGE LENTIL SOUP
This hearty soup is a copycat recipe of Carrabba's spicy sausage and lentil soup. Loaded with vegetables, inexpensive lentils, and Italian sausage. It makes for a hearty meal, and sure to be a new family favorite!
Provided by Katie
Categories Main Course Soup
Time 1h35m
Number Of Ingredients 17
Steps:
- In a large 5-quart (or larger) sauce pot, pour the olive oil in the pot. Then place the ground Italian sausage. Cook on medium-heat breaking up the meat with a wooden spoon. Mix, and continue to break up for 5 minutes.
- Next, add in the garlic and diced onion. Mix into the meat mixture and reduce the heat to medium-low. While the meat mixture is cooking, dice the celery, peel and dice the carrots, and dice the zucchini. Place the vegetables in the soup pot. Mix well then add in the diced tomatoes, lentils, and spices. Mix well then pour in the chicken stock (mixing one last time).
- Bring the soup to a boil (about 5-10 minutes), then reduce to a simmer. Simmer for 1 hour or until lentils are tender. Make sure you mix every 10-15 minutes to prevent lentils from sticking to the bottom of the pot.
- Once the soup is cooked, ladle the soup into bowl, and sprinkle with Parmesan if desired. Enjoy!
Nutrition Facts : ServingSize 1 c, Calories 434 kcal, Sugar 5 g, Sodium 854 mg, Fat 21 g, SaturatedFat 7 g, Carbohydrate 38 g, Fiber 17 g, Protein 24 g, Cholesterol 43 mg
COPYCAT CARRABBA'S SAUSAGE AND LENTIL SOUP
Copycat Carrabba's Sausage and Lentil Soup
Provided by www.thecookierookie.com
Time 1h10m
Yield 1
Number Of Ingredients 12
Steps:
- For complete instructions, visit the original site at http://www.thecookierookie.com/carrabbas-sausage-and-lentil-soup/
Nutrition Facts : ServingSize serving, Sugar 6 g, Sodium 2238 mg, Cholesterol 46 mg, SaturatedFat 7 g, Calories 322 kcal, Carbohydrate 23 g, Protein 17 mg, Fat 17 g
SHRIMP AND SAUSAGE BOIL
Make and share this Shrimp and Sausage Boil recipe from Food.com.
Provided by Celeste
Categories Gumbo
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- in a 12 to 16 quart pot, bring 2 gallons water to boiling.
- Add shrimp or crab boil and Old Bay Seasoning; reduce heat.
- Simmer, uncovered, 10 minutes.
- Add potatoes, a few at a time, allowing water to continue simmering.
- Simmer 7 to 10 minutes, untl nearly tender.
- Add corn; simmer, uncovered, 5 minutes.
- Add sausage and shrimp.
- Simmer 3 to 5 minutes, until shrimp are almost opaque (do not overcook shrimp) and sausage is heated through; drain.
- Transfer to large platter.
- Add lemon halves and sprinkle with parsley.
- Serve hot or within 1 hour of cooking.
- Pass Garlic Mayo and Cocktail Sauce.
Nutrition Facts : Calories 870.4, Fat 47, SaturatedFat 14.7, Cholesterol 426.8, Sodium 2791.2, Carbohydrate 52, Fiber 5.9, Sugar 8.2, Protein 60.9
SAUSAGE LENTIL SOUP - CARRABBA'S COPYCAT RECIPE {VIDEO}
Sausage Lentil Soup is a hearty favorite. It's like your favorite restaurant comfort food made at home! Copycat Carrabba's sausage and lentil soup recipe.
Provided by @MakeItYours
Number Of Ingredients 12
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.
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