Lentil Soup With Andouille Sausage Recipe 445 Food

LENTIL AND ANDOUILLE SAUSAGE SOUP

Steps:

• Heat the olive oil in a large, heavy pot over medium heat. When the olive oil is hot, but not smoking, add the onions, carrots and celery. Cook the vegetables for 4-5 minutes until the onions start to soften and become translucent. Stir frequently.
• Add the garlic to the pot and cook for 1 minute, stirring almost constantly.
• Add the andouille sausage to the pot and cook for 2-3 minutes, stirring frequently.
• Add the lentils and chicken broth. Stir to combine the ingredients well, while gently scraping any bits off the bottom of the pot.
• Raise the heat to high and let the broth come to a boil (it will take about 5 minutes to boil). Then, lower the heat to medium-low and cover the pot.
• Cook the lentils for 25-40 minutes, or until they reach the desired tenderness. (As a reference we cooked ours for 35 minutes.) Stir occasionally and keep them at a simmer, lower or raise the heat as needed.
• Taste the lentils and add salt if needed. As a reference, we did not add extra salt to ours.
• Serve the andouille sausage lentil soup with white rice or a generous piece of bread.

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 SOUP WITH VEGETABLES AND ANDOUILLE SAUSAGE

Steps:

• Heat the vegetable oil in the bottom of your soup pot over medium heat. While the oil is heating, peel and chop the onions and garlic. When the onions and garlic are chopped, turn the oil up to medium-high heat and toss the onions and garlic in, stirring once in a while.
• Next, slice the andouille sausage into penny slices and add to the onions and garlic. Add ground cumin. Give it a stir.
• Next, chop the carrots and celery at an angle (longer cuts) and add them to the onions and sausage. Stir the mixture, turn the heat down to medium, and cover for about fifteen minutes.
• Put the canned lentils into a blender and add the ham base and half a can of water. Cover and liquify the canned lentils, blending for about five minutes or until completely smooth. You should end up with a thick puree. Add the puree to the soup pot and stir inches Fill your blender beaker two-thirds of the way with water, cover and blend for a few seconds until the leftover puree is in the water, and add that water to the soup pot as well. Bring the soup to a boil and turn down to medium- low heat. Cover the soup pot and ignore it for fifteen minutes.
• Put the pound of dry lentils in a strainer and rinse with col water until clean. Add to the soup pot, stirring until everything is mixed, and bring to a boil. Reduce heat to medium low and cover. Cook for half an hour, stirring once in a while.
• After half an hour, add the frozen green beans and broccoli to the soup. Stir them in, cover, and simmer for another forty-five minutes to an hour, stirring once in a while. Salt and pepper to taste only after the lentils are tender and the vegetables are soft.
• The soup is done when the dry lentils are tender and the vegetables are soft. The broth should have a slightly spicy and smoky character from the sausage. Serve hot with warm baguette or your favorite quick bread.

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.

LENTIL SOUP WITH ANDOUILLE SAUSAGE

Steps:

• Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.
• Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.
• Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes.
• Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)

ANDOUILLE SAUSAGE SOUP

Steps:

• Mix together in large pot the broth, 1 cup of water, beans, tomato, onion, and garlic. Heat mixture to a simmer.
• Slice and cook sausage in a seperate pan with 1/2 cup water.
• Add sausage, spinach,pastina, and spices to pot.
• Continue to cook on low heat for 1 hour. Stirring occasionally.
• Serve with bread.

FRENCH LENTIL SOUP WITH GARLIC SAUSAGE

Steps:

• Heat oil in a large pot over medium heat.
• When hot, add the carrots, onion, and celery; cook, stirring often, until the vegetables are just softened, about 5 minutes.
• Add the garlic, sausage, and thyme; cook 1 minute.
• Add the stock, bay leaves, and bring mixture to a simmer over high heat.
• Stir in the lentils, then decrease heat, cover, and cook at a gently simmer until tender, about 50 minutes.
• Remove and discard the bay leaves; remove the garlic pieces and transfer to food processor.
• Using a slotted spoon, strain 1/2 cup solids from the soup and puree them with garlic pieces in a food processor.
• Stir the pureed mixture into the pot; this will thicken the soup slightly.
• Taste soup and season with salt, as needed.
• To serve, ladle the soup into 6 serving bowls and sprinkle some parsley over each serving.

SAUSAGE AND LENTIL SOUP

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.

LENTIL SOUP WITH ANDOUILLE SAUSAGE RECIPE - (4.4/5)

Steps:

• Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes. Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet. Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes. Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)

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.

LENTIL SOUP WITH ANDOUILLE SAUSAGE

Steps:

• Combine both stocks and lentils in a large pot.
• Over high heat, bring to a boil.
• Reduce heat, cover and simmer for 30 minutes.
• In a skillet, over medium heat, add fennel seeds; saute until light golden brown, about 2 minutes.
• Remove seeds from skillet.
• Heat oil in same skillet over medium heat.
• Add celery, carrot, and onion; saute until onion is translucent and celery and carrot are tender, about 5-10 minutes.
• Add toasted fennel seeds, sauteen vegetables, sausage, thyme and Creole seasoning to soup.
• Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes.
• Season soup to taste with salt and pepper.