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.
KRIS' LENTIL SAUSAGE SOUP
Hearty lentil soup with polska kielbasa and veggies--so easy to prepare and oh, so good!
Provided by kris
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large stockpot over medium heat. Stir in the onion, carrots, and celery; cook and stir for 2 minutes. Add kielbasa, chicken broth, tomatoes, garlic, lentils, and bay leaves and bring to a boil. Reduce heat and simmer for 2 hours. Season to taste with salt and pepper.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 45.4 g, Cholesterol 42.5 mg, Fat 20.2 g, Fiber 19.5 g, Protein 24 g, SaturatedFat 5.9 g, Sodium 1587.7 mg, Sugar 5.3 g
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.
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
KRIS' LENTIL SAUSAGE SOUP
Hearty lentil soup with polska kielbasa and veggies--so easy to prepare and oh, so good!
Provided by kris
Categories Soup
Time 2h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large stockpot over medium heat. Stir in the onion, carrots, and celery; cook and stir for 2 minutes. Add kielbasa, chicken broth, tomatoes, garlic, lentils, and bay leaves and bring to a boil. Reduce heat and simmer for 2 hours. Season to taste with salt and pepper.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 45.4 g, Cholesterol 42.5 mg, Fat 20.2 g, Fiber 19.5 g, Protein 24 g, SaturatedFat 5.9 g, Sodium 1587.7 mg, Sugar 5.3 g
HEALTHY SAUSAGE LENTIL SOUP
Suzanne Dabkowski of Blythewood, South Carolina found this good-for-you recipe in a men's magazine and lightened it up. "I ate a lot of it when I was pregnant because it's so tasty and loaded with fiber, vitamins and iron." It also makes good use of low-sodium and low-fat ingredients.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes. Add the sausage, carrot and garlic; cook 2-3 minutes longer or until onion is tender. , Stir in the broth, water, lentils, oregano, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils and vegetables are tender. , Stir in the tomatoes, Worcestershire sauce and spinach; cook until heated through and spinach is wilted.
Nutrition Facts : Calories 180 calories, Fat 1g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 639mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 12g fiber), Protein 14g protein. Diabetic Exchanges
CHUNKY SAUSAGE LENTIL SOUP
Lentils are an inexpensive but nutritious power food, and these days, a hot, filling and flavorful family meal at a great price is a real comfort. My husband just loves this soup and it freezes well. -Donna Scarano, East Hanover, New Jersey
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain., Meanwhile, in a Dutch oven, cook the sausage, onions, celery and carrots over medium heat until meat is no longer pink and vegetables are tender; drain. Add garlic; cook 2 minutes longer., Stir in the broth, tomatoes, potato, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. Stir in lentils; heat through. Serve with croutons if desired. Freeze option: Reserving croutons for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Top each serving with croutons if desired.
Nutrition Facts : Calories 314 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 681mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 17g fiber), Protein 24g protein. Diabetic Exchanges
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.
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