Sausage Lentil Soup Food

SAUSAGE LENTIL SOUP

Steps:

• In a Dutch oven, cook sausage over medium heat until no longer pink. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove and discard bay leaf before serving.

SAUSAGE, KALE, AND LENTIL SOUP

Steps:

• In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
• Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.

LENTIL SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
• Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
• Add all remaining ingredients except the lemon and salt. Stir.
• Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
• Remove bay leaves.
• Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
• Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

ITALIAN SAUSAGE LENTIL SOUP

Steps:

• Place onion, celery, garlic and carrots in food processor and pulse until finely chopped.
• Saute the veggies in 2 tablespoons of olive oil.
• Remove sausage from casings and crumble.
• Add sausage to vegetables and saute until no longer pink.
• Rinse lentils and add to pot.
• Add broth, water and seasonings and bring to a boil.
• Reduce heat to a simmer and cook for 1 hour, stirring often.
• If soup becomes too thick, add more broth.
• Taste and adjust seasonings with salt and pepper.
• When done, drizzle with olive oil, stir and serve.

SAUSAGE AND LENTIL SOUP

Steps:

• Heat a 5 quart or larger stock pot or cast iron dutch oven over medium high heat.
• Remove any casings from your sausage if they are in links and add to the pan. Cook, breaking up the meat until no pink remains. About 7 minutes. Do not drain the fat.
• Add all remaining ingredients and stir to combine. Bring to a boil, then reduce heat and simmer covered for 1 hour or until the lentils soften. Serve warm with a sprinkle of parmesan cheese.

LENTIL AND SAUSAGE SOUP

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.

CARRABBA'S SAUSAGE AND LENTIL SOUP

Steps:

• Brown sausage; drain off fat.
• In a large pot combine all ingredients bring to boil.
• Reduce heat,cover.
• Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
• Sprinkle with Parmesan cheese and serve.

HEARTY LENTIL AND SAUSAGE SOUP

Steps:

• Heat a large pot over medium-high heat. Break sausage into chunks and put in the pot; cook and stir until completely browned, 5 to 7 minutes.
• Transfer cooked sausage to a slow cooker. Add water, chicken broth, tomatoes, lentils, onion, celery, carrot, and garlic. Season mixture with garlic powder, parsley, oregano, pepper, basil, rosemary, and salt.
• Cook on Low until lentils are tender, about 4 hours.
• Stir cabbage into the soup; continue cooking until the cabbage is softened, 15 to 20 minutes.

SAUSAGE AND LENTIL SOUP

Steps:

• Dice the first four ingredients and sauté them in a large pot with the oil. Sauté until tender.
• Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
• Pour 8 cups for chicken broth, the vegetables back into the pot.
• Add tomatoes and lentils.
• Add remaining ingredients.
• Simmer until the lentils are tender, 30-45 minutes.
• Remove 1/3 of the soup and puree. then return it to the pot.
• Correct the seasonings and remove bay leaf.

KRIS' LENTIL SAUSAGE SOUP

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.

EASY LENTIL-SAUSAGE SOUP

Steps:

• Heat olive oil in a large stockpot over medium heat. Add sausage and cook until nearly cooked through, about 5 minutes. Remove sausage from the pot, leaving browned bits and drippings in the pot. Add carrots, celery, and onion. Cook until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in lentils and tomatoes and stir for a few times.
• Pour in chicken stock and return sausage to the pot. Stir to mix and add bay leaves.
• Bring to a boil over medium-high heat, reduce heat to medium, cover, and simmer for 25 minutes. Season with salt and pepper.

HEALTHY SAUSAGE LENTIL SOUP

Steps:

• In a large saucepan coated with cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes. Add the sausage, carrot and garlic; cook 2-3 minutes longer or until onion is tender. , Stir in the broth, water, lentils, oregano, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils and vegetables are tender. , Stir in the tomatoes, Worcestershire sauce and spinach; cook until heated through and spinach is wilted.

SAUSAGE, LENTIL AND KALE SOUP

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium heat.
• Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
• Add celery and onion and cook until softened, about 5 minutes.
• Add lentils, broth, and 1/2 cup water and bring to a boil.
• Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 minutes.
• Add kale and season with salt.
• Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes.
• Remove from heat, stir in red-wine vinegar, and season with salt and pepper.

COPYCAT CARRABBA'S SAUSAGE AND LENTIL SOUP

Steps:

• In a large skillet, brown sausage on medium/high heat, crumbling as you cook. When sausage is almost done, add in the garlic and allow to cook.
• In a large stock pot or dutch oven, combine all ingredients and bring to boil.
• Reduce heat to simmer and cover.
• Simmer for about 1 hour or until lentils are tender. If soup is too thick, add water for desired consistency.
• Sprinkle with basil, oregano, and parmesan for garnish.

LENTIL SOUP WITH SMOKED SAUSAGE AND APPLES

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.

SPINACH, SAUSAGE & LENTIL SOUP

Steps:

• Spray a dutch oven or large stock pot with cooking spray. Add onions, garlic and sausage. Break up sausage with wooden spoon while sausage browns. Drain off fat.
• Add the rest of the ingredients. You don't even need to defrost the spinach. Bring to a simmer, cook till lentils are soft, about 1 hour.

SAUSAGE AND LENTIL SOUP

Steps:

• Preheat the grill to medium setting. Place the sausages on a shallow baking tray and grill for 10-15 minutes, or until golden-brown all over. Turn half-way through cooking. (Alternatively heat a dry frying pan over a medium-low heat and fry the sausages until browned on all sides). Allow the sausages to cool slightly before slicing into bite-sized pieces.
• Heat a large saucepan over a medium heat and add the butter. Once melted, add the onion and carrot and fry for 8-10 minutes, or until the onions are soft and translucent and the carrot softened. Add the garlic and thyme sprigs, and fry for two minutes or until they become aromatic.
• Pour in the lentils and stir round with the vegetables. Add the stock and roughly mash the lentils with a potato masher, then add the sliced sausages and bring to a simmer. Simmer gently over a medium low heat for 10 minutes or until the soup has thickened slightly. Add hot water if the mixture is becoming too thick.
• Remove the thyme sprigs, then season to taste with salt and pepper and serve hot.

LENTIL SOUP WITH SAUSAGE

Steps:

• Prep all ingredients according to specifications above. Place the lentils in a bowl and look for any stones or debris and discard. Rinse the lentils well.
• Brown sausage: Heat oil in a 6-quart (or larger) pot or Dutch oven over medium-high heat. Add sausage and cook for about 6 to 8 minutes, or until it has browned. Break up sausage into bite-sized pieces while stirring. Remove sausage from pot and set aside.
• Reduce heat to medium. Then add onions, celery, carrots, garlic and crushed red pepper and cook for about 4 minutes, or until vegetables have softened a bit, stirring occasionally.
• Move vegetables to one side of pot. Then, add tomato paste and cook it for about 30 seconds. Add wine and stir to deglaze, loosening and scraping up any browned bits on bottom of pot.
• Add broth, tomatoes, mushrooms, lentils, salt, black pepper, dried herbs, bay leaves and reserved sausage and stir until all ingredients are well-combined.
• Cover pot and bring mixture to a boil. Then, immediately reduce heat to a simmer and simmer, partially covered, for about 25 to 30 minutes or until the lentils and all vegetables are tender, stirring occasionally. Add additional liquid if you want a brothier soup.
• Once the lentils are tender, reduce heat to low and remove the bay leaves. Then, add spinach and cook for another 2 minutes while stirring. Taste and adjust seasonings, then turn off heat.
• Ladle soup into bowls and top with grated Pecorino Romano cheese and a light drizzle of high-quality olive oil. Buon Appetito!

LENTIL SOUP WITH SAUSAGE

Steps:

• Heat oil in a large saucepan or medium Dutch oven over medium. Add sausage; cook, flipping occasionally, until browned in spots, about 6 minutes.
• Stir in onion, celery, and rosemary. Cook, stirring often, until slightly softened, about 5 minutes.
• Stir in broth, tomatoes, lentils, and salt. Bring to a boil over high. Reduce heat to low; gently simmer, stirring once or twice, until flavors meld, about 15 minutes.
• Divide soup among 4 bowls. Top each bowl with sour cream, if desired, and chopped rosemary.

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.