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 SAUSAGE SOUP
Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 3h15m
Yield 10
Number Of Ingredients 18
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.
Nutrition Facts : Calories 353 calories, Carbohydrate 50.2 g, Cholesterol 17.3 mg, Fat 8 g, Fiber 16 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 1008.5 mg, Sugar 5.1 g
SHERRIED LENTIL SOUP WITH SAUSAGE AND CROUTONS
Provided by Florence Fabricant
Categories easy, weekday, soups and stews, appetizer, main course
Time 1h
Number Of Ingredients 14
Steps:
- Heat 3 tablespoons oil in a heavy soup pot or Dutch oven. Add onion, carrot, celery and garlic and cook over low heat until soft. Stir in thyme and a generous grinding of pepper. Add lentils and 8 cups stock. Bring to a simmer and cook until tender, about 45 minutes.
- While lentils cook, heat remaining oil in a skillet. Add bread and sauté over medium heat until lightly browned and crispy. Remove to a bowl. Add kielbasa to pan and sauté until lightly browned. Place in bowl with croutons, add parsley and toss. Set aside.
- Purée lentils in a food processor in several batches, but do not allow to become perfectly smooth. Return to pot and reheat. If soup is too thick, add 1 cup or more of stock. Season to taste with salt and stir in sherry. Serve, topping each portion with kielbasa and crouton mixture.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 598 milligrams, Sugar 5 grams, TransFat 0 grams
VEGETABLE-LENTIL SOUP WITH SHERRY
Make and share this Vegetable-Lentil Soup With Sherry recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large, heavy pot, warm the oil over med-high heat.
- Add the onion and sauté until soft, about 5 minutes.
- Add the garlic, carrot, and bell pepper and sauté for 3 minutes.
- Stir in the broth, lentils, tomatoes with their juices, paprika, and cumin.
- Season with ½ tsp salt and ¼ tsp pepper.
- Bring to a boil.
- Decrease the heat to maintain a simmer, cover, and cook until the lentils are very tender, about 20 minutes.
- Stir in the spinach and cook, uncovered, just until it is wilted, about 2 minutes.
- Stir in the sherry.
- Season with salt and pepper and serve, using a vegetable peeler to garnish the soup with shavings of Parmesan.
Nutrition Facts : Calories 249.2, Fat 9.4, SaturatedFat 2.8, Cholesterol 8.3, Sodium 924.1, Carbohydrate 25, Fiber 8.4, Sugar 7.7, Protein 16.9
LENTIL SOUP WITH SHERRY AND DUCK SAUSAGE
Provided by Florence Fabricant
Categories dinner, lunch, weekday, soups and stews, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place lentils in a saucepan, cover with cold water to a depth of one inch, bring to a simmer and cook until the lentils are very tender, about 45 minutes.
- While the lentils are cooking, grill or sautee the duck sausage until it is browned and cooked through. Set it aside.
- Drain the lentils. Place them in a food processer with two cups of the stock and puree. Return the puree to the saucepan and stir in the cumin and the remaining stock. Bring to a simmer.
- Slice the duck sausage into thin rounds and add them to the soup. Stir in the sherry. Season to taste with salt and pepper adding more stock if necessary to thin the texture a bit.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 905 milligrams, Sugar 5 grams, TransFat 0 grams
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