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
FRENCH-LENTIL AND SAUSAGE STEW
A thick stew made with Le Puy lentils and kielbasa makes ahearty, no-fuss meal. Its aroma, reminiscent of French country cooking, comes from a blend of bay leaf and rosemary.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large saucepan over medium-high heat until hot but not smoking. Brown sausage, about 6 minutes. Transfer to a bowl.
- Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the lentils, stock, 3 1/2 cups water, bay leaf, 1 teaspoon rosemary, and remaining 2 tablespoons oil; season with salt. Bring stew to a boil. Reduce heat to medium-low, and simmer until lentils are just tender, about 50 minutes.
- Return sausage to the pan; cook until heated through, about 5 minutes. Stir in remaining 2 teaspoons rosemary. Season stew with salt and pepper.
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.
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
SAUSAGE & LENTIL ONE-POT
Pack of sausages in the fridge? Try them in this rich stew - it's made in just one pot, so you'll save on washing up too
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
- Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.
Nutrition Facts : Calories 556 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 2.42 milligram of sodium
SLOW COOKER LENTILS AND SAUSAGE
A hearty slow cooker meal that is simple to make and satisfying to eat, especially on a cold day! Top each bowl with some grated Parmesan and serve with warm, crusty bread, if desired.
Provided by SORSHA24
Categories Meat and Poultry Recipes Pork
Time 3h15m
Yield 12
Number Of Ingredients 7
Steps:
- Rinse and drain lentils, but do not soak. In a slow cooker, stir together the lentils, tomatoes, broth, water, carrot, sausage, and celery.
- Cover, and cook on High for 3 hours, or Low for 6 to 7 hours. Stir well before serving.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 22.8 g, Cholesterol 49.9 mg, Fat 21.2 g, Fiber 7.9 g, Protein 18.8 g, SaturatedFat 7.1 g, Sodium 966.3 mg, Sugar 4.2 g
LENTIL STEW WITH SAUSAGE
This soup is both hearty and healthy . . . and full of a varietiy of fresh flavors from the vegetables, lentils, pancetta and Italian sasauge and herbs.
Provided by Roz | La Bella Vita Cucina
Categories Soups
Time 1h45m
Number Of Ingredients 23
Steps:
- Pour olive oil into a large pot on a medium heat stove burner.
- In the hot olive oil, saute the diced pancetta and Italian sausage until browned about 10 minutes. Then remove the pancetta and sausage with a slotted spoon, leaving the fat in the pan. Set the pancetta and sausage aside to add back into the pot later.
- Add the sofritto: onions, carrots, and celery and saute for 7 minutes, stirring frequently, scraping up any browned bits on the sides and bottom of the pot.
- Add the garlic, cooked pancetta and Italian sausage, lentils, chicken broth/stock, and all of the herbs.
- Add the tomatoes, zucchini, green pepper, artichoke hearts, potatoes, and 1 to 2 chunks/rinds of Parmigiano cheese.
- Bring to a boil. Once a boiling point has been reached, turn the heat down to simmer for 45 minutes or until potatoes and lentils are done, but not mushy.
- Add baby spinach and parsley. Cook for another 5 minutes until the spinach and parsley have just wilted.
- Add salt and freshly ground black pepper to taste.
- Garnish with shaved Parmigiano cheese and parsley sprigs.
CREOLE LENTIL SOUP WITH ANDOUILLE SAUSAGE
A thick and hearty lentil soup, seasoned with Creole spices and lots of Andouille sausage.
Provided by Karen Gibson
Categories Soup
Time 1h5m
Number Of Ingredients 19
Steps:
- In a 4 to 5 quart Dutch oven or stock pot, heat the butter and olive oil until melted and shimmering.
- Add the chopped vegetables and saute until soft (5-8 minutes). Add the minced garlic and continue sauteing until fragrant.
- Scoot the vegetables to one side of the pan, and add the sausage to the cleared area. Stir the sausage pieces in place until the edges are golden (3 to 4 minutes). Mix into the vegetables.
- Scoot the sausage/vegetables to the side once again, and add a glug of oil to the cleared side. Add the tomato paste, seasonings, and a big pinch of salt to the oil, and stir to create a fragrant paste. Stir into the vegetables.
- Sprinkle the flour over the vegetables and mix well. The vegetables will be thick and pasty. Add a splash of broth to loosen things up. Stir for several minutes, to cook the "raw" out of the flour.
- If there is flour paste stuck to the bottom of the pot, use broth or a splash of white wine to deglaze the pan (white wine is very effective, but optional).
- Add the remaining broth, tomato sauce, tomatoes, and lentils, and bring the soup to a light boil. Reduce heat to maintain a gentle simmer, cover partially with a lid, and let the soup cook for 40 minutes. Check occasionally, stirring well through. If too thick, add a small amount of water, and continue cooking.
- When the lentils are cooked through (they should be plump and al dente but tender), turn off the heat and stir in the spinach. Taste, and add more kosher salt if needed.
Nutrition Facts : Calories 460 kcal, ServingSize 1 serving
CAJUN LENTIL STEW
Louisiana-style chili. Does it get chilly in Louisiana? Spice this one up with some red pepper if you want to. You know I like dat.
Provided by PalatablePastime
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a 3-quart saucepan, saute the onion and garlic in oil until tender.
- Add water and bay leaf; bring to a boil.
- Stir in lentils and return to a boil.
- Reduce heat and simmer for 30 minutes.
- Stir in tomatoes, breaking them up; add wine, tomato paste, sugar, basil, oregano, thyme, salt and pepper.
- Bring stew to a boil; then reduce heat and simmer 10 minutes; add zucchini and simmer 15 minutes more.
- Discard bay leaf before serving.
- Serve over grilled slices of polenta or steamed brown rice, if desired.
Nutrition Facts : Calories 190.4, Fat 4.2, SaturatedFat 0.6, Sodium 257.4, Carbohydrate 27.9, Fiber 10.4, Sugar 8.8, Protein 8.9
LENTIL STEW WITH SAUSAGE
From Safeway Brand Lentils package: "Our tasters gave four-stars to this nutritious and easy to prepare entree. Smokey sausage, lots of spices and fresh greens give it wonderful flavor". I have made this stew a couple of times, each to success. I usually use what I have in the pantry, so it never - comes out exactly the same. I am posting the recipe as written - make adjustments for your own preferences.
Provided by NELady
Categories Stew
Time 50m
Yield 8 Bowls, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a 6 to 8 quart pot of Dutch oven, heat oil over medium-high heat.
- Saute onions, garlic and carrots until soft, about 10 minutes.
- Add sausage, lentils, broth, sage, thyme, pepper and salt.
- Bring to a boil.
- Reduce heat and simmer, covered, until lentils are barely tender, about 20 minutes.
- Stir in kale or spinach.
- Bring to a boil, cover, and simmer for 10 minutes or until lentils are tender.
- Ladle soup into soup bowls.
SAUSAGE AND LENTIL STEW
This sausage and lentil stew recipe is a perfect winter warmer. It's an all-in-one pot easy to make delicious hearty recipe. Great served alone or with some rustic bread!
Provided by Neil
Categories Dinner
Number Of Ingredients 12
Steps:
- Heat one tablespoon of olive oil in a stove proof casserole dish or a medium sized saucepan and fry the sausages for about 8 minutes turning frequently so they don't burn. Transfer to a plate.
- Add another tablespoon of oil and gently fry the onion and pepper for about 5 minutes until softened.
- Add the can of tomatoes, tomato paste, lentils, stock, wine, herbs and chillies. Stir well. Cover the pan and simmer for about 30 minutes until the lentils are tender. Season to taste.
- Whilst the lentils are simmering away cut the sausages in half.
- Once the lentils are ready stir in the sausages.
- Serve with green vegetables like broccoli or some rustic bread.
Nutrition Facts : Calories 655 kcal, Carbohydrate 45 g, Protein 41 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 123 mg, Sodium 2081 mg, Fiber 14 g, Sugar 10 g, UnsaturatedFat 7 g, ServingSize 1 serving
LENTIL SOUP WITH ANDOUILLE SAUSAGE
Categories Soup/Stew Herb Pork Vegetable Mardi Gras Back to School Dinner Lunch Sausage Lentil Fall Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 11
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.)
LENTIL STEW WITH SAUSAGE CAJUN STYLE
Steps:
- Directions Heat 2 tablespoons of the oil in a large, heavy saucepan over medium heat. Add the garlic and curry powder and cook, stirring, until the garlic is fragrant. Add the broth, bay leaf, and lentils and bring to a boil. Lower heat, cover, and simmer for 15 minutes. Add the potatoes, cover, and cook until the potatoes and lentils are tender but not mushy, about 10 to 15 minutes. Meanwhile, place the kielbasa in a large nonstick skillet over medium-high heat. Brown on both sides. Set aside and keep warm. When the stew is cooked, stir in the remaining 2 tablespoons oil, lemon juice, arugula, and ¼ teaspoon each salt and pepper. Divide the stew among bowls and top each with the kielbasa and Feta.
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LENTIL STEW WITH CAJUN ANDOUILLE SAUSAGE - CRAFT BEERING
From craftbeering.com
4.8/5 (4)Total Time 1 hrCategory Cooking Tips And How TosCalories 463 per serving
- Cut the andouille sausage in just over half inch thick circles. Rinse the lentils, remove any impurities. Dice the onion, carrots, celery and garlic.
- In a Dutch oven heat the olive oil over medium heat and brown the andouille. Remove it to a plate and set aside. Sauté the vegetables and garlic until soft, stir in the tomato paste and sauté for another minute or so.
- Deglaze with the beer (or wine), scrape any brown bits from the bottom of the pot and let the liquid reduce. Add the drained lentils to the pot, stir then add the salt and pepper, bay leaf, half the rosemary and thyme. Pour the broth and stir.
- Bring to boil, then reduce the heat to medium-low and cover, leaving just a sliver of an opening. Simmer until the lentils are tender. Periodically check on the liquid of the stew and add a bit of water if needed.
SAUSAGE AND LENTIL STEW WITH GRILLED HALOUMI - GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 1 hr 30 minsCategory Dinner
- 1. Place a large frypan over medium heat. Add the oil, carrot, leek, onion and garlic and cook for 10 minutes or until the onion and leek is soft and translucent. Add the beef sausage chunks and cook until lightly browned on the outside. Add the chilli powder, three teaspoons of the oregano, molasses, wine, tomatoes and stock and bring to a gentle simmer. Add the lentils and cook for one hour or until the lentils are just soft.
- Arrange the haloumi slices on top of the lentil and sausage mixture. Scatter over the remaining one teaspoon of dried oregano and place in the oven or under the grill for 10 minutes or until the haloumi is brown and bubbling on top.
HERBED LENTILS WITH ITALIAN SAUSAGE RECIPE
From thespruceeats.com
4.7/5 (11)Total Time 1 hr 55 minsCategory EntreeCalories 563 per serving
LENTIL STEW WITH SAUSAGE AND POTATOES RECIPE - REAL SIMPLE
From realsimple.com
3/5 (55)Total Time 35 minsServings 4Calories 867 per serving
- Heat 2 tablespoons of the oil in a large, heavy saucepan over medium heat. Add the garlic and curry powder and cook, stirring, until the garlic is fragrant.
- Add the broth, bay leaf, and lentils and bring to a boil. Lower heat, cover, and simmer for 15 minutes.
- Add the potatoes, cover, and cook until the potatoes and lentils are tender but not mushy, about 10 to 15 minutes.
- Meanwhile, place the kielbasa in a large nonstick skillet over medium-high heat. Brown on both sides. Set aside and keep warm.
EASY LENTIL AND SAUSAGE SOUP - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.7/5 (13)Total Time 1 hr 5 minsCategory Main Dish, SoupCalories 476 per serving
- In a medium bowl add lentils and cover with water, let sit for 30 minutes, drain and rinse with water.
- In a medium - large pot on medium low heat add the olive oil and the Italian sausages (prick the sausages with a fork), cook and brown on both sides, then stir in the chopped carrot, celery, onion and garlic, cook until onions are transparent (about 2 minutes) then add the lentils, stir to combine and cook for 1 minute, raise the heat to medium high and add the white wine continue to cook until wine has evaporated (about 2 minutes).
- Add the tomato puree, vegetable broth, and spices, stir to combine, cover and bring to a boil on medium high heat, then lower to medium low, leave half covered, stirring occasionally and cook for approximately 45 minutes, or until lentils are tender and liquid has thickened. If you prefer a thinner soup then you can add more broth or water. Enjoy!
LENTIL AND SAUSAGE STEW - BUDGET BYTES
From budgetbytes.com
4.9/5 (50)Total Time 1 hr 15 minsCategory Dinner, Lunch, Main CourseCalories 303 per serving
- While the sausage is cooking, prepare your vegetables: wash, peel and slice the carrots, slice the celery, dice the onion, and mince the garlic. Once the sausage is cooked, add the vegetables to the pot and continue to sauté until the onions are soft and transparent (about 5 min).
- Add the lentils to the pot along with the cayenne, cumin, smoked paprika, oregano, and chicken broth.
- Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once it reaches a boil, reduce the heat to low and let simmer for 30 minutes or until the lentils are tender. Add more water if it gets too dry.
LENTIL STEW WITH SAUSAGE AND PORK - BRAZILIAN KITCHEN ABROAD
From braziliankitchenabroad.com
5/5 (19)Category Main CourseCuisine BrazilianTotal Time 1 hr 25 mins
- Heat a dutch oven or heavy bottomed pan, on stove top over medium heat. Add 1 Tbsp of the olive oil, heat it up, about 30 seconds. Add the sausage and cook until browned.
- Add half of the diced onions to the pan, and sauté them in the sausage fat, until transparent - about 2 mins.
CAJUN LENTIL STEW RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 60 per serving
- In a large kettle, heat the extra virgin olive oil over medium heat. Add in the sausage, green pepper, onion, celery and green onion and cook over medium to medium-low heat for 10 to 12 min. Vegetables should "sweat" not brown. Adjust heat lower if vegetables start to brown.
- Add in the lentils, Cajun seasoning blend, water, diced tomatoes garlic pwdr and thyme leaves. Stir well. Bring to a boil, reduce heat to a simmer and cover. Cook for 1 1/2 hrs, or possibly till lentils are soft. Add in more water if necessary, if it cooks away. Stir in salt. Serve warm.
- Comments: Aromatic and delicious, this recipe for spicy Cajun Lentil Stew will satisfy your cravings for a full-flavored winter meal which isn't loaded in fat. This vegetable-rich stew contains less than 5 grams of fat per serving, yet it tastes rich and meaty from a combination of smoked sausage and brown lentils.
THE BEST SAUSAGE AND LENTIL STEW RECIPE - AN OREGON COTTAGE
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5/5 (2)Total Time 1 hr 35 minsCategory Soups And StewsCalories 469 per serving
- Heat oil in a large stockpot. Add the sausage and cook until brown. Add onions and garlic; cook 5 minutes. Add broth, water, and lentils.
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5/5 (4)Total Time 1 hr 15 minsCategory Main Course, SoupCalories 306 per serving
- Stir in the sausage and garlic. Cook, stirring occasionally and breaking up the sausage, until it is no longer pink, about 8 minutes more.
- Stir in the lentils, broth, tomatoes with their juices, fennel seeds, Italian seasoning, thyme, and black pepper. Heat to boiling then reduce the heat to LOW, cover and simmer, 40 minutes, or until tender, stirring occasionally.
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