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.
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.
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
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
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
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!
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
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
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
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.
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
KIELBASA AND LENTIL RICE WITH SPINACH
This easy weeknight dinner combines fresh ingredients and pantry staples in an inspired way: setting links of smoky Polish sausage atop saucy rice and lentils with wilted greens.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Heat oil in a large straight-sided skillet over medium-high. Prick kielbasa in a few places with a fork. Add to skillet and cook, flipping once, until browned in places, 5 to 7 minutes; transfer to a plate. Add onion to skillet; reduce heat to medium, season with salt, and cook, stirring occasionally, until golden, 5 to 6 minutes.
- Stir in curry powder; cook 30 seconds. Add lentils and 2 1/2 cups water; bring to a boil, then cover, reduce heat, and simmer 10 minutes.
- Stir in rice, tomatoes, and vinegar; season with salt and pepper. Return kielbasa and any juices to skillet. Cover; simmer over low until rice and lentils are just cooked through, about 15 minutes. Add spinach, cover, and cook until just wilted, 2 to 3 minutes. Stir spinach into rice mixture; season to taste. Slice sausage and serve.
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.
LENTILS AND KIELBASA
Make and share this Lentils and Kielbasa recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and drain lentils, but do not soak. In a slow cooker, stir together the lentils, onion, garlic, thyme, broth, water, carrot, sausage, and celery. Cover, and cook on High for 3 hours, or Low for 6 to 7 hours.
- Add the tomatoes when there is 1 hour remaining.
- Stir well before serving. Top each serving with 1 tbsp Parmigiano.
Nutrition Facts : Calories 412.3, Fat 23, SaturatedFat 8.2, Cholesterol 55.3, Sodium 1036.7, Carbohydrate 28.2, Fiber 12.4, Sugar 3.7, Protein 22.7
LENTIL KIELBASSOULET
All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of assembly and cooking.
Provided by Molly Baz
Categories Bon Appétit Dinner Lentil Sausage Mushroom Fennel One-Pot Meal Winter Dairy Free Soy Free Peanut Free Tree Nut Free
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Heat ¼ cup oil in a large Dutch oven over medium-high until smoking. Add mushrooms and cook, undisturbed, until golden brown underneath, about 5 minutes. Turn mushrooms over and cook, undisturbed, until browned on the other side, about 5 minutes. Season mushrooms with ½ tsp. salt; transfer to a plate.
- Add 3 Tbsp. oil to same pot and add sausage, arranging in a single layer. Reduce heat to medium and cook, undisturbed, until browned underneath, about 3 minutes. Turn sausage over and cook on second side until browned, about 3 minutes. Add chopped fennel bulb, onion, carrots, celery, sliced garlic, and 1 tsp. salt and cook, stirring often until vegetables are softened but have not taken on any color, 10-12 minutes. Add thyme, paprika, and red pepper flakes and cook, stirring, 1 minute. Add tomato paste and cook, stirring occasionally, until paste darkens in color and begins to stick to the bottom of pot, about 1 minute.
- Stir mushrooms, lentils, and 1 tsp. salt into sausage mixture and add 8 cups water. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover pot, leaving lid slightly askew, and continue to cook, stirring a few times, until most of the liquid has been absorbed and stew is thick and lentils are barely al dente, 25-30 minutes.
- Meanwhile, pulse bread in a food processor until coarse crumbs form (the largest ones should be about ½"). Transfer breadcrumbs to a large rimmed baking sheet and arrange in an even layer. Drizzle with remaining ¼ cup oil and toss to evenly coat. Bake until deep golden brown, 25-30 minutes. Remove from oven and finely grate remaining 3 garlic cloves over breadcrumbs; toss to incorporate. Add fennel fronds (you want to have about ½ cup) and toss again to combine.
- Scatter half of breadcrumbs evenly over stew. Transfer pot to oven and cook stew, uncovered, until some of the breadcrumbs have cooked into the stew and stew is bubbling around the edges, 13-15 minutes.
- Scatter remaining breadcrumbs over stew and cook until stew is very thick, 10-15 minutes.
- Do Ahead: Kielbassoulet can be made 3 days ahead. Let cool; cover and chill. Reheat, uncovered, in a 350°F oven.
More about "lentils and kielbasa food"
KIELBASA AND LENTIL SOUP RECIPE - BON APPéTIT
From bonappetit.com
5/5 (63)Servings 4
- 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.
LENTIL KIELBASSOULET RECIPE - BON APPéTIT
From bonappetit.com
4/5 (32)Estimated Reading Time 6 minsServings 8
- Preheat oven to 350°. Heat ¼ cup oil in a large Dutch oven over medium-high until smoking. Add mushrooms and cook, undisturbed, until golden brown underneath, about 5 minutes. Turn mushrooms over and cook, undisturbed, until browned on the other side, about 5 minutes. Season mushrooms with ½ tsp. salt; transfer to a plate.
- Add 3 Tbsp. oil to same pot and add sausage, arranging in a single layer. Reduce heat to medium and cook, undisturbed, until browned underneath, about 3 minutes. Turn sausage over and cook on second side until browned, about 3 minutes. Add chopped fennel bulb, onion, carrots, celery, sliced garlic, and 1 tsp. salt and cook, stirring often until vegetables are softened but have not taken on any color, 10–12 minutes. Add thyme, paprika, and red pepper flakes and cook, stirring, 1 minute. Add tomato paste and cook, stirring occasionally, until paste darkens in color and begins to stick to the bottom of pot, about 1 minute.
- Stir mushrooms, lentils, and 1 tsp. salt into sausage mixture and add 8 cups water. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover pot, leaving lid slightly askew, and continue to cook, stirring a few times, until most of the liquid has been absorbed and stew is thick and lentils are barely al dente, 25–30 minutes.
- Meanwhile, pulse bread in a food processor until coarse crumbs form (the largest ones should be about ½"). Transfer breadcrumbs to a large rimmed baking sheet and arrange in an even layer. Drizzle with remaining ¼ cup oil and toss to evenly coat. Bake until deep golden brown, 25–30 minutes. Remove from oven and finely grate remaining 3 garlic cloves over breadcrumbs; toss to incorporate. Add fennel fronds (you want to have about ½ cup) and toss again to combine.
BAREFOOT CONTESSA | LENTIL SAUSAGE SOUP (UPDATED) | RECIPES
From barefootcontessa.com
- 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.
THE BEST LENTIL RECIPE: LENTILS WITH KIELBASA | FOODLETS
From foodlets.com
- In a large stock pot, heat olive oil. Saute onions, carrots and celery over medium heat until soft. About 5-8 minutes.
- Pour in chicken stock, kielbasa, lentils and seasoning (thyme, oregano, salt, pepper, garlic powder). Bring to a boil.
- Reduce heat and simmer for about 45 minutes. Stir every 5 minutes or so. If the liquid dries up, add up to 1 cup of water.
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LENTILS WITH KIELBASA - COOKTHINK
From cookthink.com
Servings 4Total Time 45 mins
- Rinse the lentils well and bring to boil with water and bay leaf in a medium saucepan. Remove any foam that rises to the surface. When the water boils, reduce the heat to low, cover and simmer until the lentils are tender, 12 minutes. Add the salt.
- Heat another saucepan over medium heat. When it’s hot, add the kielbasa. Brown it well on all sides, 10 minutes total. Remove the kielbasa from the heat.
- Meanwhile, prepare the remaining ingredients. In the same pan that was used for the kielbasa, heat the olive oil over high heat. When it’s hot, add the diced carrots, finely diced onion, minced garlic cloves and marjoram. Season with a pinch of salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until the vegetables are tender, 5 minutes.
- Drain the lentils and add them to the pan with the vegetables. Stir in the kielbasa, vinegar, remaining olive oil and mustard. Take the pan off the heat and serve while hot.Enjoy Lentils With Kielbasa!
KIELBASA AND LENTIL STEW | RECIPES | WW USA
From weightwatchers.com
Cuisine AmericanCategory DinnerServings 4Total Time 36 mins
- Heat 2 teaspoons oil in Dutch oven over medium-high heat. Add kielbasa and cook, stirring, until browned, about 5 minutes. With slotted spoon, transfer kielbasa to plate and set aside.
- Heat remaining 1 teaspoon oil in same saucepan. Add onion and cook, stirring occasionally, until golden, about 8 minutes. Reduce heat to medium and add tomatoes. Pour water into empty tomato can and swirl can, then add tomato water to saucepan along with lentils, salt, and pepper. Bring to simmer and cook, covered, 10 minutes.
- Stir kielbasa into lentil mixture and simmer, uncovered, until heated through and flavors are blended, about 5 minutes.
KIELBASA SAUSAGE SOUP WITH LENTILS ... - 24BITE® RECIPES
From 24bite.com
Ratings 8Calories 292 per servingCategory Main Course, Soup
- 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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