Lentil Soup Wsausage And Potatoes Food

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 KALE AND SAUSAGE

Steps:

• Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
• Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
• Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

LENTIL POTATO SOUP

Steps:

• In a large soup pot, melt the butter over medium heat then add the potatoes, carrots, celery, garlic and onion and cook until softened, about 5 - 6 minutes.
• Add the lentils and broth, generously salt and pepper, then simmer, stirring occasionally, for about 45 minutes - or until the vegetables have softened and the soup has thickened.

LENTIL SOUP WITH POTATO AND KABANOSSI SAUSAGE

Steps:

• Pick over the lentils in case there are any little stones.
• Put every thing except for the garlic, potato, sausage and salt in a large cooking pot with a tight fitting lid.
• Bring to the boil and simmer gently for 30 to 40 minutes, until the lentils are soft and beginning to collapse into the liquid.
• Stir occasionally to prevent sticking and add more water if needed.
• While the soup is doing it's thing wrap the garlic cloves in foil (to make a loose parcel) and bake in the oven for 20 to 30 minutes.
• When the garlic is cooked squeeze the flesh from the skins and pop the flesh into the soup.
• Add the potato cubes and sliced sausage and cook for a further 10 minutes or until the potato cubes are cooked but still holding their shape.
• Taste and add salt if needed.
• Spoon into soup bowls and serve with buttered crusty bread.

CROCK POT LENTIL AND SAUSAGE SOUP

Steps:

• Rinse lentils and drain.
• Place all ingredients in crock pot.
• Cook on low for 6 hours, stirring occasionally.

LENTIL SOUP W/SAUSAGE AND POTATOES

Steps:

• 1. Heat olive oil in a large pot over med-low heat. Saute carrots,onion, and celery till tender but not browned, about 10 min. When there is less than one minute left to cook vegetables, add garlic, and stir.
• 2. Stir in lentils,tomatoes, dried thyme, and chicken stock. Raise the heat, and bring to a boil. Then lower heat and simmer for 30 minutes. Add the potatoes, stir, and cook another 10 minutes. Add the kielbasi and water, stir, and cook another 5 minutes, until potatoes are tender, and sausage is heated through. Stir in balsamic vinegar, salt and pepper. A delicious soup in just a little over an hour.