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 SMOKED SAUSAGE AND APPLES
Flavored with apple, sausage and mustard, this slightly creamy lentil soup strikes a nice balance between delicate and hearty. Small green lentils, or French lentils or lentils du Puy, are khaki-colored legumes that have a peppery flavor and keep their shape when cooked instead, which gives this soup an appealing texture. You can also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. This soup takes only a few minutes to throw together, and most of the time is spent in hands-off simmering time, putting it within reach for a weeknight. It's never necessary to soak lentils, as they cook relatively quickly. (You can find a slow cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large Dutch oven over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add the half the chopped apples, and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes.
- Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Add the sausage, lentils, nutmeg and 4 cups water to the pot. Season with 1 teaspoon salt and a generous amount of pepper. Let the soup come to a boil, then decrease the heat to maintain a low simmer. Cover the pot and cook until the lentils are tender, 35 to 40 minutes.
- Just before you are ready to eat, add the vinegar. Stir together the sour cream and mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apples.
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.
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.
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
SMOKED SAUSAGE AND LENTIL SOUP
I was looking for a hearty soup for a cold, rainy weekend. When I couldn't find exactly what I wanted, I made this soup using ingredients that appealed to me from a combination of recipes. What resulted was a thick, stick-to-your ribs soup that everyone enjoyed! This one will go into "our favorites" section of my cookbook!
Provided by Leslie in Texas
Categories Lentil
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Wash and sort through lentils, removing any stones, etc.
- In a large pot, heat the olive oil over medium-high heat.
- Add the onions, celery, carrots and garlic. Cook, stirring often, until onions have begun to wilt, about 10 minutes.
- Add remaining ingredients and heat until boiling, reduce heat to low, cover and simmer until lentils are tender, about 1 to 1 1/2 hours.
- Remove bay leaves, let "rest" for about 15 minutes to blend flavors and serve.
- This may be thinned with a little more broth or water if it becomes too thick.
LENTIL AND RICE SOUP WITH SAUSAGE (LOW FAT)
This is a flavorful soup with wonderful texture from 1000 Lowfat Recipes by Terry Blonder Golson. Just a touch of sausage adds a lot of flavor.
Provided by pattikay in L.A.
Categories Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a soup pot over low heat.
- Saute the onions and garlic in the oil for 5 minutes.
- Stir in the carrot and sausage.
- Continue to cook till the onions are soft and golden.
- add the broth and bay leaf to the pot. Bring to a boil, then reduce to a simmer.
- Add the lentils and rice and cook, covered, for about 45 minutes, or until lentils are soft.
- Add the salt, pepper and parsley. Cook for 5 minutes longer. Remove bay leaf.
- Serve garnished with croutons.
Nutrition Facts : Calories 235.7, Fat 6.7, SaturatedFat 1.7, Cholesterol 12.5, Sodium 909.5, Carbohydrate 30.6, Fiber 2.6, Sugar 7.1, Protein 12.8
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
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- In a large pot, heat the oil over moderate heat. Add the celery, onion, and carrot and cook, stirring occasionally, until the onion is translucent, 5 to 10 minutes.
- Add the lentils, tomatoes, water, dried savory, if using, bay leaf, salt, and pepper. Bring to a simmer. Reduce the heat and cook, partially covered, until the lentils are tender, about 40 minutes.
- Meanwhile, heat a large nonstick frying pan over moderately high heat. Add the sausage and cook, turning, until browned, about 3 minutes in all. Remove. When the sausage is cool enough to handle, cut it crosswise into 1/4-inch-thick slices.
- Stir the sausage and fresh savory, if using, into the soup and simmer it for 5 minutes longer. Remove the bay leaf. If the soup is too thick for your taste, thin it with additional water.
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