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
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.
GERMAN LENTIL SOUP WITH FRANKFURTERS
I came by this recipe by way of the February 2005 Zaar recipe adoption and decided to adopt it because it sounded just like a soup my father used to bring home from a restaurant he bartended at when I was a child. I was pleasantly surprised that it was the same as I remembered, and other than cutting back on the salt and fat, I made very little adjustment.
Provided by BonnieZ
Categories Lentil
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes.
- Add water, lentils, bay leaf, salt, and pepper.
- Bring to a boil.
- Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender.
- Add frankfurters and cook another 10 minutes.
- Remove from heat and stir in vinegar.
- Remove and discard bay leaf.
LINSENSUPPE (GERMAN LENTIL SOUP WITH FRANKFURTER SLICES)
This recipe is from *Stroganov to Strudel* (Great Traditional Cooking From Germany, Austria, Hungary & the Czech Republic). Per the intro, "Soups are a favourite in this area, served either as a main meal or a starter. Hearty soups range from creamy Czech soups w/light dumplings, to the famous fruit soups of Hungary & chunky soups of Germany, such as *Lentil Soup* containing sliced frankfurter." If your kids are not entirely opposed to veggie-based soups, then the sight of frankfurter slices may well tempt them to happily eat this healthy soup as a 1-dish meal. (Nearly all the time given is cook time, but I also allowed 15 min for ingredient prep). *Enjoy* !
Provided by twissis
Categories One Dish Meal
Time 1h10m
Yield 6 Soup Servings, 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse lentils thoroughly under cold running water (brown lentils don't need to be soaked b4 cooking).
- Heat oil in a lrg pan & gently fry onion for 5 min till soft. Add leek, carrot, celery, bacon & bay leaves.
- Add lentils & water to the pan & slowly bring to a boil. Skim the surface & simmer (half-covered) for 45-50 min or till the lentils are soft.
- Remove piece of bacon, cut into sml cubes (trimming off any excess fat) & return bacon cubes to the pot.
- Add parsley + frankfurter slices & season w/salt & pepper to taste pref. Simmer gently for 2-3 min, remove bay leaves & serve garnished w/the extra parsley.
- PERS NOTE: As I entered this recipe, I found myself wondering how the simmer time of 45-50 min might be adapted to crockpot use. If 1 among you is more practiced in this art, I'd appreciate that info. :-).
Nutrition Facts : Calories 358.1, Fat 21.7, SaturatedFat 7.3, Cholesterol 31.8, Sodium 612.2, Carbohydrate 25.3, Fiber 10.9, Sugar 2.7, Protein 15.5
FRANKFURTER AND LENTIL SOUP
Make and share this Frankfurter and Lentil Soup recipe from Food.com.
Provided by morgainegeiser
Categories < 4 Hours
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Slice franks 1/4 inch think in pieces. Heat oil in a 4-quart pan and brown franks on all sides.
- Remove an refrigerate until ready to use.
- Put celery, green pepper, carrots, and garlic in same pan. Saute for 10 minutes, stirring. Remove from heat.
- Add beans, beef broth, water, tomatoes (optional), pepper, and bay leaves to pan with vegetables.
- Cover and cook for 2 hours on medium low or until beans are soft.
- Add franks. Remove bay leaves and serve warm.
Nutrition Facts : Calories 305.6, Fat 19, SaturatedFat 6.5, Cholesterol 29.6, Sodium 1821.8, Carbohydrate 20.1, Fiber 6.7, Sugar 1.3, Protein 14.7
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.
LENTIL & FRANKFURTER SOUP IN CROCK POT
This is an easy soup and hearty when the temperatures begin to drop. Courtesy of Dell books on crockery cooking.
Provided by Glittergirl
Categories Lentil
Time 9h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients, except frankfurters, in crock pot.
- Mix well.
- Cover pot, turn on Low and cook for 8 hours.
- Add frankfurter slices and cook an additional hour.
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
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