ITALIAN SAUSAGE AND LENTILS
Traditional Italian comfort food that's protein-packed and easy to make. No need to soak the lentils ahead of time. Use mild or spicy Italian sausage.
Provided by Angela Allison
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- Heat olive oil in dutch oven or pot over medium heat. Add in sausages and cook just until browned (they will not be cooked through at this point.) Remove sausages from pot and set aside.
- To the pot, add chopped onion, carrot, celery, and garlic. Cook until the vegetables start to soften, about 5 minutes. Stir in the lentils and red wine, and cook for a minute. Pour in the canned tomatoes, broth, oregano, and salt and pepper. Bring to a boil and reduce to simmer. Add back in the sausages, pressing into the lentils. Cover and simmer, stirring occasionally until lentils are al dente, about 30 minutes.
- Remove cooked sausages from pot. Stir in parsley. Serve lentils in a bowl with a link of sausage on top.
Nutrition Facts : Calories 489 kcal, ServingSize 1 serving
ITALIAN SAUSAGES WITH LENTILS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the lentils:
- Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
- Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
- Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.
GRILLED CHICKEN SAUSAGES WITH LENTILS
I found this while searching for a recipe for a package of chicken sausages that I got on sale one day. This is a very flexible recipe....throw whatever you want on the grill along with the sausages, such as peppers, zucchini, etc.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil over medium-high heat in a medium pot; cook carrots and onion until just softened, about 5 minutes; add lentils, broth, water, bay leaf, salt and pepper to taste; heat to a simmer, cook, uncovered, until lentils are done, about 20 minutes; remove bay leaf, stir in orange zest; set lentils aside and keep warm.
- Meanwhile, grill, broil or microwave sausages according to package instructions.
- If grilling add green onions to grill and cook until limp and dark marks appear, chop and set aside.
- Remove sausages to a cutting board; slice.
- Place lentils on plates; top with chopped green onions, arrange sliced sausages on top.
Nutrition Facts : Calories 153.1, Fat 7.7, SaturatedFat 1.1, Sodium 645, Carbohydrate 14.7, Fiber 5.1, Sugar 2.9, Protein 7.3
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.
LENTIL AND CHICKEN SAUSAGE STEW
Thick, hearty lentil and sausage soup (or stew?) with a little spiciness. Simple and delicious, very easy to make.
Provided by music&food
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Bring water to a boil in a medium pot. Add lentils to the boiling water, then reduce heat to a simmer. Cover and let cook until soft, 25 to 30 minutes.
- Puree the lentils into a thick paste using a food processor or blender.
- Heat olive oil in large pot over medium-high heat. Add onion and garlic; cook and stir, 1 to 2 minutes. Add 1/4 cup chicken broth and continue to cook until the onion starts to soften, 1 to 2 minutes more.
- Add turmeric, cumin, chili powder, and red pepper flakes to the broth and stir until the liquid is very orange. Stir in tomatoes and another 1/2 cup of broth. Cover and cook, 3 to 4 minutes.
- Add remaining broth. Gradually stir lentil puree, a little at a time, until it is all mixed in. The mixture should be thick and creamy. Stir in chicken sausage. Cover the pot, reduce heat to low, and cook, checking and stirring occasionally, 15 to 20 minutes. Remove from heat, let cool for 2 minutes, then serve warm.
Nutrition Facts : Calories 494.5 calories, Carbohydrate 53.8 g, Cholesterol 68.2 mg, Fat 14.3 g, Fiber 23.5 g, Protein 36.4 g, SaturatedFat 3.7 g, Sodium 1019.6 mg, Sugar 5.9 g
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- In a medium heavy soup pot, combine the lentils with the chicken stock. Cover and bring to a boil.
- In a food processor, pulse the carrot, celery, quartered onion and the garlic until finely chopped. In a large skillet, heat 1 tablespoon of the oil. Add the vegetables and the thyme and cook over moderately high heat until softened, 3 minutes; scrape into the lentils, cover and cook over moderate heat until the lentils are tender, 20 minutes. Stir in the spinach; season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon of oil in the skillet. Add the onion wedges and sausages and cook over moderate heat, turning occasionally, until the onions are softened, 8 to 10 minutes. Add the balsamic vinegar and cook for 1 minute.
- Thickly slice the sausages. Stir the sausages, onions and any accumulated juices into the lentils; discard the thyme sprigs. Spoon the lentils and sausages into bowls and serve.
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