Lentil Soup With Smoked Sausage And Apples Food
SLOW COOKER LENTIL SOUP WITH SAUSAGE AND APPLES
This simple slow cooker lentil soup is flavored with tart apple and hearty smoked sausage, and finished with a little sour cream and mustard. If you don't have time to sauté the onions and apples, you can skip that step, going straight to Step 2 and putting the ingredients directly into the slow cooker. Small green lentils (also called French lentils or lentils du Puy) have a peppery flavor and keep their shape when cooked instead of falling apart, giving the soup an appealing texture. However, you could 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. (Here is the stovetop version of this soup.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large (12-inch) skillet over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add half the diced 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. Scrape the mixture into a 6- to 8-quart slow cooker.
- Add the sausage, lentils, nutmeg, 1 teaspoon salt and a generous amount of black pepper to the slow cooker; pour in 3 cups water. Cover and cook on low until the lentils are tender and the flavors are mellowed and blended, about 8 hours. The soup holds well on the warm setting.
- Just before you are ready to eat, add the vinegar. Stir together the sour cream with the 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 apple.
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.
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
LENTIL-APPLE SOUP
Make and share this Lentil-Apple Soup recipe from Food.com.
Provided by PalatablePastime
Categories Lentil
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, heat oil; saute lleks until tender; add water and apple juice; bring to a boil.
- Stir in lentils, celery, onion, and bay leaf; return to a boil; then reduce heat and simmer, uncovered, for 45 minutes.
- Stir in apple, and simmer uncovered for 15 minutes more; season to taste with salt.
- Discard celery, onion, and bay leaf before serving.
LENTILS WITH SMOKED SAUSAGE AND CARROTS
From Food & Wine. I modified to use beef broth instead of water and turkey sausage instead of regular smoked sausage. I found it an easy and flavorful one-pot meal that fits into a diabetic meal plan. A serving is one cup.
Provided by Demandy
Categories One Dish Meal
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the oil over moderately low heat. Add the onion, garlic, and carrots. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the lentils, broth, salt, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are almost tender, about 20 minutes. Discard the bay leaf.
- Stir in the smoked sausage and parsley. Cook until the lentils are just tender but not falling apart and the sausage is warm, about 10 minutes longer.
Nutrition Facts : Calories 327.3, Fat 14.9, SaturatedFat 3.2, Cholesterol 59.9, Sodium 1470.1, Carbohydrate 27.6, Fiber 8.8, Sugar 6.9, Protein 22.4
SMOKED SAUSAGE AND LENTIL SOUP
I was looking for a hearty soup for a cold, rainy weekend. When I couldn't find exactly what I wanted, I made this soup using ingredients that appealed to me from a combination of recipes. What resulted was a thick, stick-to-your ribs soup that everyone enjoyed! This one will go into "our favorites" section of my cookbook!
Provided by Leslie in Texas
Categories Lentil
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Wash and sort through lentils, removing any stones, etc.
- In a large pot, heat the olive oil over medium-high heat.
- Add the onions, celery, carrots and garlic. Cook, stirring often, until onions have begun to wilt, about 10 minutes.
- Add remaining ingredients and heat until boiling, reduce heat to low, cover and simmer until lentils are tender, about 1 to 1 1/2 hours.
- Remove bay leaves, let "rest" for about 15 minutes to blend flavors and serve.
- This may be thinned with a little more broth or water if it becomes too thick.
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SPANISH LENTIL SOUP WITH SAUSAGES AND APPLES - THE …
From thespicedlife.com
Cuisine SpanishEstimated Reading Time 4 minsCategory Soup
- Place the lentils in a medium-large saucepan with 5 cups of water. Bring to a boil, skim any foam, and then reduce heat to simmer for 15 minutes.
- In the meantime, heat a large Dutch oven over medium-high heat. Add the oil, heat through, and then add the sausages. Cook to release the fat from the sausages, about 7 minutes, stirring. Using a slotted spoon, remove the sausages and set aside.
- Add the onions with a pinch of salt to the sausage-flavored oil. Reduce the heat to medium and cook, stirring, until the onion is golden, about 7 minutes. Add the garlic and cook, stirring, for 1 minute. Then add the tomatoes and smoked paprika. Simmer briskly for 5 minutes. Then add the apple slices and mix in for 1 minute.
- Add the sherry and then dump the lentils with their cooking liquid into the pot. Add salt and pepper to taste, along with the chicken stock. Add the bay leaves and bring to a boil. Cover the Dutch oven and reduce the heat to simmer. Check occasionally to make sure there is enough liquid in the pan, and cook for 20-30, until the lentil are completely tender (they should not fall apart). Add the sausages back into the pot and stir through. Taste for salt and pepper. This soup was good the first day, but it was fantastic the second day.
LENTIL SOUP WITH SMOKED SAUSAGE - FOOD & WINE
From foodandwine.com
4/5
- In a large pot, heat the oil over moderate heat. Add the celery, onion, and carrot and cook, stirring occasionally, until the onion is translucent, 5 to 10 minutes.
- Add the lentils, tomatoes, water, dried savory, if using, bay leaf, salt, and pepper. Bring to a simmer. Reduce the heat and cook, partially covered, until the lentils are tender, about 40 minutes.
- Meanwhile, heat a large nonstick frying pan over moderately high heat. Add the sausage and cook, turning, until browned, about 3 minutes in all. Remove. When the sausage is cool enough to handle, cut it crosswise into 1/4-inch-thick slices.
- Stir the sausage and fresh savory, if using, into the soup and simmer it for 5 minutes longer. Remove the bay leaf. If the soup is too thick for your taste, thin it with additional water.
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