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
ITALIAN SAUSAGE LENTIL SOUP
This makes the most awesome lentil soup. Great for the soon to come cold weather and goes together quickly.
Provided by Marie
Categories Pork
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place onion, celery, garlic and carrots in food processor and pulse until finely chopped.
- Saute the veggies in 2 tablespoons of olive oil.
- Remove sausage from casings and crumble.
- Add sausage to vegetables and saute until no longer pink.
- Rinse lentils and add to pot.
- Add broth, water and seasonings and bring to a boil.
- Reduce heat to a simmer and cook for 1 hour, stirring often.
- If soup becomes too thick, add more broth.
- Taste and adjust seasonings with salt and pepper.
- When done, drizzle with olive oil, stir and serve.
Nutrition Facts : Calories 244.4, Fat 14.8, SaturatedFat 4.4, Cholesterol 21.6, Sodium 781.9, Carbohydrate 16.1, Fiber 5.7, Sugar 3, Protein 13.9
ITALIAN SAUSAGE AND LENTIL SOUP RECIPE - (4.6/5)
Provided by hanley89
Number Of Ingredients 10
Steps:
- 1. Heat 2 tbsp olive oil in a large pot over medium heat. Add sausage and cook until browned, stirring ocasionally about 7-10 minutes. Using slotted spoon, transfer sausage to a paper lined plate. Add 1 tbsp olive oil to pot. Add onions carrots, parsnips, celery and italian seasonings, cook until onion is translucent and vegetables are starting to soften, stirring often, about 7-10 minutes. Add lentils and stir to coat. Add Chicken broth. Bring to a boil; reduce heat to medium and simmer 20 minutes until lentils are tender. Stirring occasionally. You can add up to another quart of chicken broth if you like a thinner soup 2. Add sausage and simmer soup until vegetables are tender 10 -15 minutes Season with slat and pepper. Stir in Spinach or Kale, Cook until wilted 3. Serve with Crusty Bread. Can dust the soup bowls with parmesan cheese NOTE: Freezes well
SAUSAGE, KALE, AND LENTIL SOUP
Provided by Rachael Ray : Food Network
Time 2h15m
Yield 4 servings
Number Of Ingredients 18
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.
ITALIAN SAUSAGES WITH LENTILS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
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.
ITALIAN SAUSAGE AND FENNEL SOUP
Many years ago I watched chef and TV personality Mario Batali make an Italian soup that had fennel, garlic and bread as the base. I have dietary restrictions that don't allow me to eat bread, so I made my own version by omitting the bread and adding sausage for protein. It's hearty and irresistible on a cold night. It can feed a crowd or provide plenty of leftovers. If you find yourself missing the bread, serve it on the side to perfectly round out your meal. -Suzanne Clark, Fort Dodge, IA
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute sausage until lightly browned, 2-3 minutes. Remove sausage, reserving drippings in pot., In same pot, heat remaining oil over medium heat; saute fennel, carrots and onion 8 minutes. Add garlic; cook and stir 1 minute. Add potatoes, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in tomatoes, salt, pepper and sausage; return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 707mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
LENTIL SOUP WITH ITALIAN SAUSAGE
Make and share this Lentil Soup With Italian Sausage recipe from Food.com.
Provided by ellie_
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium high heat. Add sausage and cook until browned (5 minutes), stirring occasionally. Using a slotted spoon, transfer sausage to a bowl.
- Stir in vegetables (onion - celery) and Italian seasoning; cook stirring until vegetables soften (8-10 minutes).
- Stir in lentils and the broth. Bring to a boil; reduce heat to medium and simmer until lentils are tender (20-30 minutes).
- Stir in sausage and simmer for 10-15 minutes or until vegetables are tender.
- Season to taste with salt and pepper and stir in spinach, cooking until spinach is wilted (3-5 minutes).
LENTIL SOUP WITH ITALIAN SAUSAGE, COPYCAT , CUCINA CUCINA
Found this in our local newspaper years ago. It is said to be the clone of the Restaurant Cucina Cucina. A family favorite. I make it with spicy bulk Italian chicken sausage, as the lentils really off-set the spiciness of the sausage. I use only 2 teaspoons of the mustard, but 2 1/2 tablespoons of the apple cider vinegar.
Provided by Grannydragon
Categories Lentil
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown bulk, chicken Italian sausage in olive oil and butter in soup pot. Stirring to encourage the meat to be as fine as possible. When brown, remove sausage with slotted spoon, set aside. Reserving juices in the soup pot.
- To the juices in the soup pot, add diced carrots, onions, celery and leeks. Cook over medium high heat until tender, adding more butter if needed.
- Add lentils and broth. Bring to boil, stirring occasionally to prevent lentils from sticking. When this comes to a boil, reduce heat, and simmer 40 to 45 minutes.
- When lentils are tender, add sausage back to vegetables in the pot. Add cream, mustard, vinegar and spinach.
- Season to taste with salt and pepper.
- Return soup to the boil, then reduce heat to simmer for 5 minutes.
- Serve hot with freshly grated parmesan cheese on top.
Nutrition Facts : Calories 274.9, Fat 18.4, SaturatedFat 9.7, Cholesterol 49.3, Sodium 774.9, Carbohydrate 17.5, Fiber 6.2, Sugar 3.1, Protein 11.9
LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE
Provided by Maggie Ruggiero
Categories Soup/Stew Vegetable Quick & Easy Father's Day Dinner Meat Sausage Lentil Fall Escarole Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 (main course) servings
Number Of Ingredients 14
Steps:
- Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
- Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
- Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
- Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.
LENTIL AND SWEET ITALIAN SAUSAGE SOUP
Make and share this Lentil and Sweet Italian Sausage Soup recipe from Food.com.
Provided by KelBel
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a soup pot, cook sausage until brown, about 5 minutes.
- Stir in onion, celery, carrot, and garlic and cook for about 5 minutes.
- Add tomatoes and simmer for 10 minutes.
- Stir in lentils, broth, and black pepper. Simmer for 40 minutes.
Nutrition Facts : Calories 223.5, Fat 6.7, SaturatedFat 2.3, Cholesterol 17, Sodium 1096.2, Carbohydrate 21.6, Fiber 6.3, Sugar 6.4, Protein 20.2
LENTIL SOUP
Make and share this Lentil Soup recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown sausage; drain off fat.
- In a soup pot add sausage and next nine ingredients; bring to a boil.
- Add lentils cover and simmer until lentils are tender.
Nutrition Facts : Calories 281.5, Fat 12, SaturatedFat 4.1, Cholesterol 21.6, Sodium 1513.6, Carbohydrate 24.2, Fiber 9.3, Sugar 5.3, Protein 18.9
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