LENTIL AND KIELBASA SALAD
Provided by Ina Garten
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of olive oil in a large saucepan, add the leeks, and cook uncovered over medium heat for 5 minutes. Add the carrots and cook for one minute. Add the lentils, onion, turnip, and 6 cups of water. Bring to a boil, lower the heat, and simmer uncovered for 20 to 25 minutes, until the lentils are tender. Discard the onion and turnip and drain the lentils, reserving some of the cooking liquid. Place the lentils in a large bowl
- Meanwhile, in a small bowl or glass measuring cup, whisk together the garlic, mustard, vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in 1/2 cup olive oil, add to the lentils, and toss. If it's dry, add a few tablespoons of the reserved cooking liquid.
- Add the scallions, thyme, parsley, kielbasa, 2 teaspoons salt, and 1 teaspoon pepper and toss. Set aside to cool.
- Toast the baguette slices and spread with the goat cheese. Taste the salad for seasonings and serve at room temperature with the goat cheese toasts.
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
SAUSAGE LENTIL STEW
This hearty stew is brimming with protein-packed lentils, vegetables and tasty turkey kielbasa. It's big on flavor but easy on the budget. - Patti St. Antoine, Broomfield, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook the kielbasa, carrots, celery, onion and garlic in oil until vegetables are almost tender, about 5 minutes. Stir in the water, potatoes, broth, lentils, salt, cumin and cayenne; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally. Add tomatoes and chiles; heat through.
Nutrition Facts : Calories 268 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1236mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 12g fiber), Protein 20g protein. Diabetic Exchanges
LENTIL SOUP WITH KIELBASA
I make this every New Years Day. According to Italian tradition, lentils symbolize wealth and good fortune in the coming year..."Fiesta di San Silvestro"
Provided by Kim Cleaves
Categories Bean Soups
Time 3h
Number Of Ingredients 14
Steps:
- 1. Heat olive oil. Add onions, carrots, celery and garlic. Cook until onions are translucent.
- 2. Add remaining ingredients except for the balsamic vinegar. Bring to a boil.
- 3. Turn heat down and simmer covered until lentils are cooked through and carrots are tender. If the soup gets too thick add a cup of water or stock. I always use stock.
- 4. Turn off heat, add balsamic vinegar and stir in well.
- 5. Serve with french bread and butter. Enjoy!!
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.
LENTIL AND KIELBASA STEW
Franks and beans get a serious upgrade with spicy kielbasa and protein-packed lentils. Get the recipe for Lentil and Kielbasa Stew.
Provided by Chris Morocco
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pot or Dutch oven over medium heat. Add the celery, carrots, onion, and garlic. Cook, stirring occasionally, until softened, 8 to 10 minutes.
- Add the kielbasa, lentils, 8 cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils are tender, 35 to 45 minutes.
- Serve warm sprinkled with the parsley.
Nutrition Facts : Calories 389 kcal, Carbohydrate 43 g, Cholesterol 40 mg, Protein 21 g, SaturatedFat 4 g, Sodium 874 mg, Sugar 3 g, Fat 16 g, UnsaturatedFat 0 g
CROCKPOT LENTIL SOUP WITH KIELBASA
Lentils with spinach and kielbasa is perfectly seasoned in this easy crockpot meal fullof savory onions, peppers, and garlic. Start it early in the day and add thespinach about 10 minutes before serving for a delicious comfort meal.
Provided by Mary Ann Kelley
Categories Main Dish
Time 6h15m
Number Of Ingredients 14
Steps:
- Combine all ingredients except for the spinach in a slow cooker. Cover and cook on low for about 6 hours or until lentils are tender.
- Add spinach and cover. Let stand 5-10 minutes or until spinach wilts.
- Remove cover and stir. Discard bay leaf before serving.
Nutrition Facts : Calories 336 kcal, Sugar 4 g, Sodium 1461 mg, Fat 7 g, SaturatedFat 3 g, Carbohydrate 40 g, Fiber 19 g, Protein 28 g, Cholesterol 39 mg, ServingSize 1 serving
LENTIL SOUP WITH SMOKED SAUSAGE AND APPLES
Flavored with apple, sausage and mustard, this slightly creamy lentil soup strikes a nice balance between delicate and hearty. Small green lentils, or French lentils or lentils du Puy, are khaki-colored legumes that have a peppery flavor and keep their shape when cooked instead, which gives this soup an appealing texture. You can also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. This soup takes only a few minutes to throw together, and most of the time is spent in hands-off simmering time, putting it within reach for a weeknight. It's never necessary to soak lentils, as they cook relatively quickly. (You can find a slow cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large Dutch oven over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add the half the chopped apples, and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes.
- Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Add the sausage, lentils, nutmeg and 4 cups water to the pot. Season with 1 teaspoon salt and a generous amount of pepper. Let the soup come to a boil, then decrease the heat to maintain a low simmer. Cover the pot and cook until the lentils are tender, 35 to 40 minutes.
- Just before you are ready to eat, add the vinegar. Stir together the sour cream and mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apples.
KIELBASA AND LENTIL SOUP
Make and share this Kielbasa and Lentil Soup recipe from Food.com.
Provided by Petdrwife
Categories Lentil
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in 4 quart saucepan over moderate heat.
- Brown meat for 5 minutes, remove and drain on paper towels.
- Remove all but 1 tablespoons of fat from pan.
- Saute carrots, onion, celery, garlic and parsley in same pan until onion and celery is tender.
- Add lentils, tomatoes, bay leaf, stock, water and meat; bring to a simmer.
- Reduce heat to low, partially cover and cook for 40 minutes or until lentils are tender.
- Season with salt and pepper; discard bay leaf.
- Serve with crusty bread and butter.
Nutrition Facts : Calories 680.8, Fat 39.1, SaturatedFat 11.7, Cholesterol 74.8, Sodium 2027.9, Carbohydrate 49.6, Fiber 21.2, Sugar 8.6, Protein 33.1
CROCK POT LENTIL AND SAUSAGE SOUP
Make and share this Crock Pot Lentil and Sausage Soup recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse lentils and drain.
- Place all ingredients in crock pot.
- Cook on low for 6 hours, stirring occasionally.
SOUTHWEST BARLEY & LENTIL SOUP
My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon., Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 904mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 17g fiber), Protein 21g protein.
RUSTIC LENTIL STEW
Steps:
- Heat the olive oil in a large pot or Dutch oven. Add the celery, carrots and onion. Sauté for 8-10 minutes, until soft.
- Add the kielbasa, Hurst's Lentils (including the Garlic & Herb seasoning packet included in the bag), potato, and water. Note, for a thick stew, use 8 cups of water, or, up to 10 cups of water if you prefer a thinner soup. Bring to a boil, reduce heat and simmer the stew, stirring it occasionally, for about 35 minutes or until the lentils and potatoes are tender.
- Garnish with fresh parsley, serve and enjoy this delicious, hearty lentil stew!
LENTIL, KIELBASA, AND GARLIC STEW
With our freeze-now, serve-later dishes, you can give your family a comfy meal on even the busiest weeknight. Turkey kielbasa adds flavor and lean protein to this fragrant Lentil, Kielbasa, and Garlic Stew.
Categories stew garlic make ahead double duty dinners lentil Kielbasa freezer friendly
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- In 8-quart saucepot, heat 2 teaspoons oil on medium until hot. Add half of kielbasa and cook 4 to 5 minutes or until browned. Transfer to medium bowl. Repeat with remaining kielbasa and 2 teaspoons oil.
- In same pot, heat remaining 2 teaspoons oil on medium. Add onion, carrots, and celery; cook 15 minutes or until vegetables are golden, stirring often. Stir in garlic; cook 1 minute.
- Add water, broth, tomatoes, and lentils to pot; heat to boiling on high. Reduce heat to medium-low; simmer, uncovered, 40 minutes or until lentils are tender. Stir in kielbasa; heat through. Spoon half of stew into serving bowls; garnish with celery leaves. Spoon remaining into freezer-safe containers (see Thawing and Reheating Tips).
Nutrition Facts : Calories 430 calories
LENTIL SOUP WITH SAUSAGE
This easy lentil soup starts with browning slices of kielbasa, a Polish sausage, for lots of flavor in a rather quick soup.
Provided by Liz Mervosh
Time 45m
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan or medium Dutch oven over medium. Add sausage; cook, flipping occasionally, until browned in spots, about 6 minutes.
- Stir in onion, celery, and rosemary. Cook, stirring often, until slightly softened, about 5 minutes.
- Stir in broth, tomatoes, lentils, and salt. Bring to a boil over high. Reduce heat to low; gently simmer, stirring once or twice, until flavors meld, about 15 minutes.
- Divide soup among 4 bowls. Top each bowl with sour cream, if desired, and chopped rosemary.
Nutrition Facts : Calories 584 kcal, Carbohydrate 43 g, Cholesterol 69 mg, Fiber 16 g, Protein 25 g, SaturatedFat 11 g, Sodium 1469 mg, Sugar 12 g, Fat 35 g, UnsaturatedFat 0 g
LENTIL SOUP WITH KIELBASA
Originally my mother's recipe for lentil soup. I have tweaked it a bit through the years. It can easily be made with or without the kielbasa. This is a nice hearty soup for a cold winter night.
Provided by Expat in Holland
Categories Lentil
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In large pot heat olive oil.
- Add crushed red pepper, onion, garlic, celery and carrots. Cook until vegetables are tender.
- Add tomatoes with juice and bring to a boil.
- Add lentils and stir to combine.
- Add chicken broth, water, white wine, thyme, salt and pepper. Bring to boil.
- Cover, reduce heat, and simmer for 1 hour.
- Dice kielbasa into bit size pieces. Add kielbasa and cooked macaroni and simmer 5 minutes.
- Serve with generous amounts of pecorino on top.
Nutrition Facts : Calories 482.8, Fat 11.9, SaturatedFat 1.9, Sodium 1249, Carbohydrate 60.2, Fiber 25.9, Sugar 9.1, Protein 27.4
LENTIL SOUP WITH POLISH KIELBASA
Make and share this Lentil Soup With Polish Kielbasa recipe from Food.com.
Provided by Bruno1171
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sort and rinse lentils.
- In a saucepan, heat oil.
- Stir in sausage, onion and celery until tender.
- Then add garlic.
- Add lentils and remaining ingredients.
- Bring to a boil.
- Reduce heat, cover and simmer until lentils are tender and soup gets thick.
- Serves 4.
Nutrition Facts : Calories 334, Fat 12.3, SaturatedFat 2.8, Cholesterol 19.6, Sodium 948.1, Carbohydrate 37.7, Fiber 17.8, Sugar 2.1, Protein 18.6
SLOW COOKER LENTIL SOUP
This easy slow cooker Lentil Soup recipe is hearty, filling, and so flavorful. With only 15 minutes of prep and made in the crock pot, it's a great dinner for busy weekdays or lazy weekends. Dairy free and gluten free.
Provided by Amy
Categories Soup
Time 5h15m
Number Of Ingredients 12
Steps:
- Coat a 6-quart slow cooker with nonstick cooking spray.
- In a large sauté pan, warm the olive oil over medium-high heat. Add the carrots, onion, garlic, and red pepper flakes; sauté for 5-6 minutes. Season with a sprinkle of salt and pepper.
- Transfer vegetable mixture to the slow cooker, along with the lentils, broth, kielbasa, and salt. Stir to combine, cover, and cook on low for 5 1/2 hours.
- Stir in the herbs and lemon juice. Taste and adjust seasoning, if necessary.
- Serve on its own or with some crusty bread, if desired and enjoy!
Nutrition Facts : Calories 418 kcal, Carbohydrate 48 g, Protein 25 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 543 mg, Fiber 20 g, Sugar 6 g, ServingSize 1 serving
SPLIT PEA SOUP WITH CRISPY KIELBASA
One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us canned pea soup with cut-up hot dogs (very '50s!). Now I prefer a big pot of homemade soup to serve with sautéed kielbasa on top. I love the way the earthy, creamy soup contrasts with the crispy, spicy sausage.
Provided by Ina Garten
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
- Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
- To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
- Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.
LENTIL SOUP WITH KIELBASA AND KALE
This is a "cheat," since it uses canned soup (I use Amy's Lentil Vegetable), but it's a darned good cheat, especially with a shake or two of Tabasco sauce at the table! Turkey kielbasa makes for a healthier option. From Kitchen Daily
Provided by lecole54
Categories Long Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine rice, water, and salt in a heavy medium saucepan. Bring to a full boil, covered, then reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Quickly fluff with a fork, then remove from heat and keep covered.
- Bring water to a boil, covered, in a medium saucepan. Add kale and a generous pinch of salt and cook, covered, over moderately low heat, stirring occasionally, until kale is tender, 5 to 8 minutes.
- Add soup and kielbasa. If necessary, thin soup with a little water. Simmer, partially covered, stirring occasionally, 5 minutes.
- Stir in garlic and serve spooned over rice.
Nutrition Facts : Calories 252.5, Fat 5.5, SaturatedFat 1.9, Cholesterol 19.6, Sodium 552.1, Carbohydrate 42.2, Fiber 1.4, Sugar 0.1, Protein 8.3
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- Prep the mirepoix (a.k.a. the aromatic base of your soup). Peel 2 medium onions and finely chop. Transfer to a large bowl. If there are any pale, tender leaves attached to the heart of your bunch of celery, pluck off about ¼ cup to reserve for serving. Take 2 celery stalks and cut in half lengthwise, then cut crosswise into ½" pieces; add to bowl with onion. Cut off stems and dark green parts from 1 fennel bulb; discard or save for another use. Cut bulb in half through the core, then finely chop. Add to bowl with onion. Lightly smash 6 garlic cloves to release skins. Peel, then smash forcefully with the side of your knife to break them down into smaller bits. Add to bowl with onion.
- Heat a large heavy pot over medium. Add ¼ cup extra-virgin olive oil and swirl to coat. Cook kielbasa in a single layer (it’s okay if it’s not a perfect one), undisturbed, until golden brown underneath, about 3 minutes. Turn pieces with a wooden spoon and cook, stirring occasionally, until mostly browned on both sides, 1–2 minutes longer.
- Reduce heat to medium-low. Add onion mixture, ½ tsp. crushed red pepper flakes, and 1 tsp. salt and cook, stirring often, until vegetables are softened and onion is translucent, 8–10 minutes.
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- In a large bowl, cover the lentils with boiling water by 2 inches and allow to sit for 15 minutes. Drain and set aside.
- Meanwhile, heat the olive oil in a large (12-inch) pot or Dutch oven, such as Le Creuset, over medium heat.
- Add the onions and leeks and saute for 15 minutes, stirring occasionally, until the vegetables are translucent.
- Add the garlic, thyme, cumin, 1 tablespoon salt, and 1½ teaspoons pepper and cook for 1 minute.
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- Press the Saute button on the Instant Pot to begin cooking in saute mode. Add olive oil. Add chopped onion, celery, carrots and garlic. Add oregano, salt and pepper. I usually start off with one teaspoon of each of salt and pepper and taste it at the end. Stir frequently until onions are fragrant, about 3 minutes.
- While still on Saute, stir in the chorizo until heated, about 1 minute. Add the Kielbasa slices and stir until heated, about 1 minute. Press the Cancel button on the Instant Pot to reset.
- Add beef broth, tomatoes and lentils. Stir. Check the Instant Pot lid to ensure the seal is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual button on the Instant Pot and set to high for 15 minutes, then natural release. The entire cook time will be about 35 minutes.
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