Lentil And Spicy Sausage Soup Food

LENTIL AND SAUSAGE SOUP

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.

LENTIL SAUSAGE SOUP

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.

SPICY LENTIL AND SAUSAGE SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking into small pieces with a wooden spoon, until browned, 4 to 5 minutes.
• Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Push the ingredients to the sides of the pot to make a well in the center. Add the chili powder, cumin and paprika in the well and toast until fragrant, 1 minute. Season with 1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper and stir in the bay leaf.
• Stir in the chicken stock, tomato sauce, red wine and lentils. Increase the heat and cook until boiling, then reduce to a hearty simmer. Cover and cook until the lentils are cooked through, 30 to 35 minutes.
• Remove from the heat, then stir in the basil, hot sauce and lemon juice. Taste to adjust the seasoning and serve over quinoa if desired.

SPICY SAUSAGE AND LENTIL SOUP

Steps:

• In a large skillet over medium-high heat, brown and crumble the bulk sausage. Break it up into small pieces as it cooks. Sauté until the sausage is nicely browned and toasted. Drain the fat and set the sausage aside. Thoroughly rinse and drain the dried lentils in a colander and set aside. In a large stock pot, heat the olive oil over medium-high heat until shimmering. Add the onions, carrots, and celery and add a sprinkle of salt & pepper. Stir to combine. Sauté the veggies until the onions are softened and translucent. Add the garlic and the seasonings to the veggie mix and stir to combine. Heat for 1 minute until fragrant. Add the tomato paste and tomato sauce, and stir to combine thoroughly with the veggies. Add the reserved sausage and lentils to the pot and stir to combine with the veggies. Pour in the chicken stock and water and stir. Bring the soup to a gentle simmer and then reduce the heat to low. Let the soup simmer for 2 hours stirring every 10 minutes or so to be sure nothing is sticking or burning on the bottom of the pot. Add 2 - 4 cups of water as needed when the broth becomes too thick.

SPICY SAUSAGE LENTIL SOUP

Steps:

• Heat olive oil in large soup pot. Add onion, carrot, garlic, and sausage to the pot, Saute for 8 minutes, stirring often. Break up the sausage into small bits as it cooks.
• Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer 1 hour.

SPINACH AND SAUSAGE LENTIL SOUP

Steps:

• In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain., Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through., Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SPICY SAUSAGE AND LENTIL SOUP

Steps:

• 1. Heat a few tablespoons of olive oil in a large skillet and sautee onion until tender. Add sausage and fry till crumbly and crustily browned. Drain and set aside.
• 2. Place lentils in a pot and cover with water. Bring to a boil and start throwing in boullion cubes. 1 cube per cup of water, if you want to measure, or just keep throwing them in till you get a nice flavored broth. (Keep in mind that you're going to add curry later, so don't go too heavy on the boullion. You can add more at any time.)
• 3. At this point you can decide whether or not to puree the soup. The advantages to puree-ing are a.) you don't have to deal with the husks of the lentils floating around in your bowl or getting stuck in your teeth, and b.) it's kind of fun to chop stuff up with a food processor, or an immersion blender, if you have one (even more fun!).
• 4. Reduce heat to simmer and add olive oil, garlic, and sausage. I like to scrape some of the pan drippings into the mix. Yum!
• 5. Dump in some curry powder till you get the flavor you want.
• 6. Cook until lentils are tender, usually 30 to 45 minutes. (You can leave this soup to simmer for as long as you want.)
• 7. About 10 minutes before serving, add cilantro to taste. (The more, the better in my opinion!) You may or may not need any salt. Taste and adjust boullion and curry seasonings if needed. If the flavor is too strong or salty, just add more water.

LENTIL SOUP WITH SPICY ITALIAN SAUSAGE

Steps:

• Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, parsnips, celery, and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils; stir to coat. Add 3 quarts broth. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.
• Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 to 12 minutes. Season to taste with salt and pepper. Stir in spinach. Cook until spinach is wilted, about 3 minutes.

CARRABBA'S SAUSAGE AND LENTIL SOUP

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.