Sausage With Rice And Lentils Food

ITALIAN SAUSAGE WITH LENTILS & RICE

Steps:

• In a 4-5 quart pan that has a tight fitting lid, over medium, heat 2 tablespoons of the olive oil and once hot, add the onions and cook for three minutes.
• Add the garlic, water, broth, bay leaves, salt, pepper and Italian sausage links and bring to a boil.
• Cover and lower to a slow simmer and cook ten minutes.
• Remove sausages with tongs and drain on paper towels.
• Add the lentils to the pot, again cover and get to a low simmer and cook 30 minutes covered.
• While lentils are cooking, in a large saute pan, add the last tablespoon of oil and over medium heat, brown the sausages for about ten minutes, turning to brown all sides. Remove to a plate and set aside.
• Keep the heat on medium and add the wet Tuscan kale leaves and saute a few minutes until wilted, scraping up any brown bits from the pan bottom. Set this aside for now.
• After the lentils have been simmering for 30 minutes, add the dry rice and wilted kale, bring back up to a simmer (make sure there is about two cups of liquid left in pan, if not add a little more water or broth), cover and lower to lowest heat with pan half off burner. Set timer for 15 minutes.
• After 15 minutes, remove lid, find and discard the bay leaves, and stir in the canned tomatoes with juice.
• Press the cooked whole sausage links into the mixture to reheat, cover and let sit five minutes then serve on a platter with a little additional olive oil drizzled over the top of the platter or serving.

SAUSAGE LENTIL STEW

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.

SAUSAGE AND LENTILS

Steps:

• Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.

RICE AND LENTIL CASSEROLE

Steps:

• In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.

ITALIAN SAUSAGES WITH LENTILS

Steps:

• For the lentils:
• Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
• Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
• Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.

LENTILS WITH FENNEL (AND SAUSAGE)

Steps:

• Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender , approximately 25 minutes.
• While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
• Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes.
• Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and fennel fronds. Season with vinegar and salt.
• Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage.

LENTILS WITH GARLIC SAUSAGE

Steps:

• In a large dutch oven, heat 2 tablespoons of the olive oil. Add the sausage pieces, and cook over medium high heat until browned, about 5 minutes. Remove sausage to a plate.
• Add the leeks, carrot, and garlic to the oil in the pan and cook over medium heat until softened, about 7 minutes. Add the lentils, herbs, bay leaf, and 5 cups water; bring to a boil. Season with salt and pepper, and simmer over low heat until the lentils are tender, about 35 minutes. Remove the herb sprigs and bay leaf.
• In a small bowl, combine 2 tablespoons of olive oil with the mustard. Add the sausage back into the pot, and stir until sausage is warmed through. Transfer the stew to bowls, and drizzle with the mustard oil and parsley to serve.

LENTILS WITH SPINACH AND SAUSAGE

Steps:

• Heat olive oil in large pot over medium heat. Add garlic and coriander and cook until fragrant.
• Add sausage and cook until there is no more pink.
• Add lentils, chicken broth, and bay leaves.
• Cover and bring to a boil, turn down heat and simmer for 10 minutes.
• Add potatoes and cook for 15-20 minutes.
• When potatoes are soft add spinach and stir until completely wilted.

SLOW COOKER SAUSAGE LENTIL RICE SOUP

Steps:

• Heat a pan over medium high heat. Add in the sausage and onions and brown the sausage for about 5 minutes. Drain off any excess grease using a colander. Add the sausage into the slow cooker. Stir in the garlic, broth, carrots, celery, oregano, basil, lentils, rice, diced tomatoes and tomato sauce.
• Cover the slow cooker and cook on low for 4-6 hours, or until lentils and rice are tender.
• Stir the soup and salt and pepper to taste. Ladle into bowls and serve.

WHITE BEAN-SAUSAGE SOUP

Steps:

• Cook sausage, onion and garlic in a large saucepan 5 to 10 minutes or until the sausage is browned and the onion is tender. Drain off fat. Stir in beans, tomatoes, broth, the water, Italian seasoning, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
• Stir in kale (or spinach). Simmer, uncovered, 1 to 3 minutes more or until the kale is tender (or the spinach is wilted).

KIELBASA AND LENTIL RICE WITH SPINACH

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.

SAUSAGE WITH RICE AND LENTILS

Steps:

• In a medium stock pot, make the rice to package directions. Set aside.
• Boil lentils in another saucepan with 4 inches salted water and a bay leaf for 25-30 4. minutes, or until lentils are tender but still firm and not mushy. Drain and reserve half the cooking liquid.
• In a deep skillet, heat oil on medium heat, and saute the cumin seeds, onions, garlic, ginger, bell peppers and carrots for 5-7 minutes, stirring often. Now add red chili flakes and salt to taste. Saute for 5 more minutes and then add sliced sausage.
• After 4-5 minutes, or when sausage is slightly browned at the edges, add drained lentils to skillet. Stir. Add 1/4 cup of the lentil cooking liquid.
• Swirl in 1 tablespoon of tomato paste and add another 1/4 cup of lentil cooking liquid if needed. Stir to dissolve the paste well.
• Let the mixture simmer 5 more minutes and then turn off heat. Add juice of 1 lime and chopped fresh cilantro. Serve over plain rice.

LENTIL AND RICE SOUP WITH SAUSAGE (LOW FAT)

Steps:

• Heat the oil in a soup pot over low heat.
• Saute the onions and garlic in the oil for 5 minutes.
• Stir in the carrot and sausage.
• Continue to cook till the onions are soft and golden.
• add the broth and bay leaf to the pot. Bring to a boil, then reduce to a simmer.
• Add the lentils and rice and cook, covered, for about 45 minutes, or until lentils are soft.
• Add the salt, pepper and parsley. Cook for 5 minutes longer. Remove bay leaf.
• Serve garnished with croutons.

SAUSAGE AND LENTILS WITH FENNEL

Steps:

• In a saucepan, combine the lentils with 3 cups of water. Bring to a boil, then lower the heat and cover part-way to simmer for about 10 minutes (the lentils should be cooked just part-way through (there should be some liquid in the pan still).
• In a large skillet, heat 1 to 2 tablespoons of extra virgin olive oil. Add the sausage and cook over medium-high heat, tossing regularly and breaking the sausage up with a wooden spoon, until fully cooked and browned.
• Push the sausage to one side of the skillet and add the fennel, garlic, onion, carrots, and fennel seed. Add broth and red wine vinegar.
• Add the par-boiled lentils to the sausage and fennel skillet. Bring to a boil, then lower the heat and let simmer, partially covered, for 15 to 20 minutes.
• Taste and adjust seasoning. To serve, drizzle a bit of extra virgin olive oil on top. Serve immediately with your favorite crusty bread

LENTILS WITH RICE AND SPANISH CHORIZO SAUSAGE(LENTEJAS CON CHORIZO)

Steps:

• In a large pot put the lentil beans, chorizo sausage, green pepper, tomato, onion, garlic cloves, and 2 bay leaves.
• Cover with water 2 inches above the beans, sausage and vegetables.
• Mix in the Olive Oil and Smoked Paprika.
• Bring to a boil and simmer for 30 -40 minutes until the lentils are tender.
• Once the lentils are tender, add the white rice and simmer for an additional 20 minutes until the rice is tender.