CURRIED LENTIL AND SAUSAGE SOUP WITH TOASTED ALMONDS
Unlike most legumes, dried lentils cook quickly, which means this satisfying soup is fast enough for a weeknight supper. Make a double batch and pack up individual servings for lunches.
Yield 4-6 servings
Number Of Ingredients 16
Steps:
- In a 4 or 5 quart pot, heat the oil over medium heat and add the onion, carrots, celery, garlic, curry powder, salt and pepper. Sauté for 4-5 minutes until the vegetables start to soften, stirring often. Add the broth and lentils. Bring to a low simmer for 20-30 minutes, stirring occasionally, until the lentils are tender (but not mushy).
- Stir in the sausage and beans and heat through. Stir in the heavy cream, if using. Taste and add additional salt and pepper if needed. The soup will thicken slightly upon standing. Serve warm with slivered almonds and cilantro.
LENTIL AND SAUSAGE SOUP
Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 3h15m
Yield 10
Number Of Ingredients 18
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.
Nutrition Facts : Calories 353 calories, Carbohydrate 50.2 g, Cholesterol 17.3 mg, Fat 8 g, Fiber 16 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 1008.5 mg, Sugar 5.1 g
CURRIED LENTIL, POTATO, AND CAULIFLOWER SOUP
Steps:
- Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
- Add the lentils, celery, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
- Add the potatoes, tomatoes, curry powder, turmeric, and nutmeg, and simmer until the potatoes are about half done, about 10 to 15 minutes. Add the cauliflower and simmer until the lentils and vegetables are tender, about 20 minutes longer.
- Stir in the spinach, cilantro, and lemon juice. Adjust the consistency with more water as needed, then season with salt and pepper. Simmer over very low heat for another 5 minutes. Serve at once, or if time allows, let stand off the heat for an hour or so, then heat through before serving.
- Nutrition Information
- Per serving:
- Calories: 219
- Total fat: 4g
- Protein: 12g
- Fiber: 13g
- Carbohydrate: 39g
- Cholesterol: 0mg
- Sodium: 49mg
SAUSAGE AND LENTIL SOUP
I found this recipe at The Joy of Soup website. It is very similar to Carrabba's Sausage and Lentil soup. It was so good I just had to share. I put the veggies all in the food processor and diced the fine. Everything was about the size of the lentil
Provided by tammy dalton
Categories Lentil
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
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.
CREAMED AND CURRIED LENTIL SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 1h10m
Yield 8 - 10 servings
Number Of Ingredients 11
Steps:
- Melt butter in a large heavy saucepan, add onion and saute until golden. Add apples and continue to saute over medium heat until tender. Stir in garlic and saute a few minutes longer.
- Add curry powder and continue cooking the mixture until the ingredients are well coated with the curry.
- Stir in the lentils, add the chicken stock, bring to a simmer and cook partly covered until the lentils are very tender, about 45 minutes.
- Puree the mixture in a food processor or a blender.
- Return the soup to the saucepan and add the cream. Bring to a simmer, season to taste with salt and pepper and add lemon juice. Serve sprinkled with toasted almonds.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 759 milligrams, Sugar 9 grams, TransFat 0 grams
CURRIED LENTIL SOUP
Humble lentils step out in spicy style with a flavor kick of gingerroot, curry powder, cumin, and cilantro. If you like, a spoonful of sour cream swirled into the soup adds a complementary richness.
Provided by Allrecipes Member
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In a large saucepan combine the chicken broth, green onions, carrots, lentils, ginger, curry powder, cumin, and red pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until lentils are tender.
- Stir in the snipped cilantro; cook for 1 minute more. If desired, top each serving with sour cream and garnish with cilantro sprigs.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 38.5 g, Cholesterol 25.2 mg, Fat 6.3 g, Fiber 16.8 g, Protein 19.4 g, SaturatedFat 4.1 g, Sodium 244.8 mg, Sugar 5.5 g
CURRIED LENTIL SOUP
Make and share this Curried Lentil Soup recipe from Food.com.
Provided by Aroostook
Categories Lentil
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and garlic until soft.
- Stir in curry powder and mx well.
- Add all the rest of the ingredients except the parsley.
- And simmer covered until cooked through (about 45 minutes).
- Stir in parsley and simmer 5 more minutes.
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