Spicy Lentil And Kielbasa Soup 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 AND KIELBASA STEW

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.

SOUTHWEST BARLEY & LENTIL SOUP

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.

SPICY LENTIL SOUP

Steps:

• Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
• Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.

SPICY LENTIL AND KIELBASA SOUP

Steps:

• Slice kielbasa into 1 inch pieces. Place them in a crockpot with the broth and lentils.
• Coarsely chop the onion. Dice the jalapeno. Add to the crockpot.
• Add garlic, nutmeg, peppercorns (tying them in cheesecloth makes them easier to find again to remove), and horseradish.
• Cook on low for 5 hours.
• Chop carrots and broccoli and add to soup. Cook another hour.These can be added at the beginning, but I like mine a bit firmer.
• Remove nutmeg and peppercorns. Serve.

LENTIL AND KIELBASA SALAD

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.

SPICY KIELBASA SOUP

Steps:

• In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper and celery; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours or until vegetables are tender.

KIELBASA AND LENTIL SOUP

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.

LENTIL SOUP WITH KIELBASA

Steps:

• In large pot heat olive oil.
• Add crushed red pepper, onion, garlic, celery and carrots. Cook until vegetables are tender.
• Add tomatoes with juice and bring to a boil.
• Add lentils and stir to combine.
• Add chicken broth, water, white wine, thyme, salt and pepper. Bring to boil.
• Cover, reduce heat, and simmer for 1 hour.
• Dice kielbasa into bit size pieces. Add kielbasa and cooked macaroni and simmer 5 minutes.
• Serve with generous amounts of pecorino on top.

LENTIL SOUP WITH KIELBASA AND KALE

Steps:

• Combine rice, water, and salt in a heavy medium saucepan. Bring to a full boil, covered, then reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Quickly fluff with a fork, then remove from heat and keep covered.
• Bring water to a boil, covered, in a medium saucepan. Add kale and a generous pinch of salt and cook, covered, over moderately low heat, stirring occasionally, until kale is tender, 5 to 8 minutes.
• Add soup and kielbasa. If necessary, thin soup with a little water. Simmer, partially covered, stirring occasionally, 5 minutes.
• Stir in garlic and serve spooned over rice.

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.

LENTIL, BARLEY, KIELBASA AND VEGETABLE SOUP

Steps:

• In large pot, add everything but the frozen vegetables.
• Bring to a boil, then lower to medium and let simmer until the barley and lentils are tender- about 30-45 minutes When the grains are tender, add the vegetables and simmer for just a few more minutes until the vegetables are done.
• Check the seasonings and enjoy with a nice salad and some fresh bread!