Turkey Sausage And Lentil Soup Food

TURKEY SAUSAGE AND LENTIL SOUP

Steps:

• In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; remove with a slotted spoon., In same pot, saute onion, celery and carrot until tender, 4-6 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in sausage, lentils, tomatoes and broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 30-40 minutes, stirring occasionally. Remove bay leaf., Transfer 5 cups soup to a blender; cool slightly. Cover; process until smooth. Return to pot; heat through. If desired, top servings with yogurt and parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

RICH LENTIL AND TURKEY SAUSAGE SOUP

Steps:

• Wash and pick over the lentils (to make sure there are no stones) and bring to a boil in the broth or water in a large soup pot. Lower the heat and simmer for 10 minutes.
• Meanwhile, heat the olive oil in a large skillet. Sauté the garlic, onion, celery, and sausage for 5 minutes over medium heat. Add the tomatoes and sauté for another 5 minutes.
• Add the vegetable-sausage mixture and seasonings to the lentils. Simmer for 20 to 30 minutes, or until the lentils are tender but not mushy. Serve with a dollop of plain yogurt and chopped parsley for garnish.

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.

TURKEY SAUSAGE AND LENTIL SOUP

Steps:

• In a large saucepan coated with non-stick 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, lentils, oregano, cumin, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes, or until vegetables and lentils are tender.
• Stir in tomatoes, Worchestershire sauce, and spinach. Cook until heated through and spinach is wilted.

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.

CHUNKY SAUSAGE LENTIL SOUP

Steps:

• In a large saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain., Meanwhile, in a Dutch oven, cook the sausage, onions, celery and carrots over medium heat until meat is no longer pink and vegetables are tender; drain. Add garlic; cook 2 minutes longer., Stir in the broth, tomatoes, potato, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. Stir in lentils; heat through. Serve with croutons if desired. Freeze option: Reserving croutons for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Top each serving with croutons if desired.

SAUSAGE AND LENTIL SOUP

Steps:

• heat 8 qt saucepot over medium heat until hot. With fork, prick sausages in a few places; add to saucepot. Cook sausages 10 - 15 min or until browned, turning occasionally. Remove to plate.
• To sausage drippings in saucepot, add carrots, onions, and fennel. Cook over med-high heat about 10 min or until tender and lightly browned, stirring frequently. Stir in garlic; cook 1 min.
• Add lentils, water, chicken broth, tomatoes with their juice, thyme, salt and pepper to veggies in saucepot; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 min, stirring occasionally.
• Cut sausage into 1/2" thick slices; stir into soup. Heat soup to boiling over high heat. Reduce heat to low; cover and simmer 15 - 20 min longer or until lentils are tender, stirring occasionally. Skim off any fat and discard.

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.

TURKEY & SAUSAGE SOUP

Steps:

• Saute the sausage and onions til brown and onions soft.
• Add the rest of the ingredients and simmer for an hour.
• Serve with a good crusty bread.

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.

LENTIL STEW WITH ITALIAN TURKEY SAUSAGE

Steps:

• Combine 2 cups broth, onion, and celery in a large saucepan over medium heat. Bring to a simmer and cook until softened, about 10 minutes.
• At the same time, heat a large skillet over medium-high heat. Fry sausage links in the hot skillet. Pierce casings with a fork to allow juices to run out and cook in the bottom of the pan. Cook until browned, 5 to 7 minutes. Remove to a plate to cool. Slice into thin slices.
• Deglaze the skillet with about 1/4 cup chicken broth. Add the pan drippings to the saucepan, along with any remaining chicken broth, lentils, tomato sauce, and pepper. Bring to a simmer.
• Reduce heat to medium, cover, and simmer, stirring occasionally, until lentils are tender, 25 to 30 minutes. If more liquid is needed, add water in small increments.
• Add sliced sausage, heat through, and serve.