French Lentil Stew With Sausage Recipes

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FRENCH LENTIL SOUP WITH SAUSAGE



French Lentil Soup with Sausage image

Categories     Soup/Stew     Onion     Quick & Easy     Sausage     Lentil     Carrot     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 celery rib, finely chopped
1 1/4 cups lentils (preferably French green)
6 cups water
1 1/2 teaspoons salt
1/4 teaspoon black pepper
4 oz smoked sausage
1 tablespoon balsamic vinegar, or to taste

Steps:

  • Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots and celery and cook, stirring, until softened, about 5 minutes. Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.
  • While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. Add sausage to soup and stir in vinegar.

LENTIL STEW WITH SAUSAGE



Lentil Stew With Sausage image

From Safeway Brand Lentils package: "Our tasters gave four-stars to this nutritious and easy to prepare entree. Smokey sausage, lots of spices and fresh greens give it wonderful flavor". I have made this stew a couple of times, each to success. I usually use what I have in the pantry, so it never - comes out exactly the same. I am posting the recipe as written - make adjustments for your own preferences.

Provided by NELady

Categories     Stew

Time 50m

Yield 8 Bowls, 8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 onions, chopped (about 2 cups)
3 garlic cloves, minced
4 carrots, coarsely chopped
1 lb smoked beef sausage, sliced
1 lb lentils, rinsed and drained
4 cups chicken broth
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 teaspoon salt (to taste)
1 lb fresh kale, stems trimmed, leaves choppped (about 8 cups, Could use spinach)

Steps:

  • In a 6 to 8 quart pot of Dutch oven, heat oil over medium-high heat.
  • Saute onions, garlic and carrots until soft, about 10 minutes.
  • Add sausage, lentils, broth, sage, thyme, pepper and salt.
  • Bring to a boil.
  • Reduce heat and simmer, covered, until lentils are barely tender, about 20 minutes.
  • Stir in kale or spinach.
  • Bring to a boil, cover, and simmer for 10 minutes or until lentils are tender.
  • Ladle soup into soup bowls.

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