Italian Sausage Lentil Stew Recipes

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LENTIL STEW WITH SAUSAGE



Lentil Stew with Sausage image

This soup is both hearty and healthy . . . and full of a varietiy of fresh flavors from the vegetables, lentils, pancetta and Italian sasauge and herbs.

Provided by Roz | La Bella Vita Cucina

Categories     Soups

Time 1h45m

Number Of Ingredients 23

2 Tbsp. olive oil
⅓ lb. pancetta (about 6 thick slices)
1 lb. Italian sausage (mild, sweet or hot; whatever your preference)
1 medium-large sweet yellow onion, diced into 1-½ - 2 cups
4 large carrots, diced
3 large stalks celery, diced (include as many of the leaves as possible)
3 cloves garlic, minced to equal 1 Tbsp.
1 cup brown lentils, preferably Umbrian lentils
4 cups chicken broth/stock
2 whole unpeeled zucchini, cut into ¼" chunks
1 green bell pepper, diced
2 28 oz. cans whole peeled tomatoes (San Marzano if possible)
½ lb (3 large) russet potatoes, cut into ¾" chunks
1 15-oz. can artichoke hearts, drained and diced
¼ tsp. red pepper flakes
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 tsp. dried sage
1 6-oz. bag baby spinach
¼ cup chopped fresh Italian parsley
1 tsp. salt
shaved parmesan for garnish
Garnish: Italian parsley sprigs

Steps:

  • Pour olive oil into a large pot on a medium heat stove burner.
  • In the hot olive oil, saute the diced pancetta and Italian sausage until browned about 10 minutes. Then remove the pancetta and sausage with a slotted spoon, leaving the fat in the pan. Set the pancetta and sausage aside to add back into the pot later.
  • Add the sofritto: onions, carrots, and celery and saute for 7 minutes, stirring frequently, scraping up any browned bits on the sides and bottom of the pot.
  • Add the garlic, cooked pancetta and Italian sausage, lentils, chicken broth/stock, and all of the herbs.
  • Add the tomatoes, zucchini, green pepper, artichoke hearts, potatoes, and 1 to 2 chunks/rinds of Parmigiano cheese.
  • Bring to a boil. Once a boiling point has been reached, turn the heat down to simmer for 45 minutes or until potatoes and lentils are done, but not mushy.
  • Add baby spinach and parsley. Cook for another 5 minutes until the spinach and parsley have just wilted.
  • Add salt and freshly ground black pepper to taste.
  • Garnish with shaved Parmigiano cheese and parsley sprigs.

ITALIAN SAUSAGE & LENTIL STEW



Italian Sausage & Lentil Stew image

From: Campbell's Kitchen Savory Italian sausage sautés with onion, carrot and garlic, then simmers with lentils, potatoes, broccoli rabe and herbs in a vegetable broth for a hearty supper.

Provided by Phil Franco

Categories     Lentil

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

vegetable oil cooking spray
1 lb sweet Italian sausage, cut into chunks
1 large onion, chopped
2 large carrots, sliced
2 garlic cloves, minced
2 (14 ounce) cans swanson vegetable broth
2 cups cut-up red potatoes
1/2 cup dry lentils
1 bay leaf
2 teaspoons dried oregano, crushed or 2 teaspoons chopped fresh oregano
2 cups coarsely chopped broccoli rabe

Steps:

  • SPRAY saucepot with vegetable cooking spray. Add sausage and cook until browned.
  • ADD onion, carrots and garlic and cook until tender.
  • ADD broth, potatoes, lentils, bay leaf and oregano. Heat to a boil. Cover and cook over low heat 40 minute or until lentils are done.
  • STIR in broccoli rabe and cook 5 minute Remove bay leaf.

Nutrition Facts : Calories 205.1, Fat 5.8, SaturatedFat 2.1, Cholesterol 18, Sodium 675.6, Carbohydrate 23.8, Fiber 5.4, Sugar 3.6, Protein 14.6

ITALIAN SAUSAGE & LENTIL STEW



Italian Sausage & Lentil Stew image

Make and share this Italian Sausage & Lentil Stew recipe from Food.com.

Provided by Burgundy Damsel

Categories     Stew

Time 1h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 10

1 lb sweet Italian sausage, cut into chunks
1 large onion, chopped
2 large carrots, sliced
2 garlic cloves, minced
2 (14 ounce) cans vegetable broth
2 cups potatoes, diced
1/2 cup dried lentils
1 bay leaf
2 teaspoons oregano
2 cups broccoli rabe, coarsely chopped

Steps:

  • Spray saucepan with cooking spray. Add sausage and cook until browned.
  • Add onion, carrots and garlic and cook until tender.
  • Add broth, potatoes, lentils, bay leaf and oregano. Heat to a boil. Cover and cook over low heat 40 min or until lentils are done.
  • Stir in broccoli and cook 5 minute Remove bay leaf.

Nutrition Facts : Calories 172.4, Fat 5, SaturatedFat 1.9, Cholesterol 17, Sodium 339.6, Carbohydrate 18.9, Fiber 5.3, Sugar 2.2, Protein 13.4

ITALIAN SAUSAGES WITH LENTILS



Italian Sausages with Lentils image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

3 to 4 tablespoons olive oil (not extra-virgin), divided
1 onion, finely chopped
Sprinkling salt
About 2 3/4 cups (about 18 ounces) dried Puy lentils
1 fat clove garlic, squished with the flat side of a knife, and skin removed
8 Italian sausage links
1/3 cup plus 1 tablespoon red wine
1/4 cup water
Flat-leaf parsley, roughly chopped, for garnish

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.

SAUSAGE AND LENTIL STEW



Sausage and Lentil Stew image

Provided by Vincent Schiavelli

Categories     Pork     Stew     Sausage     Lentil     Fall     Simmer

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 cups lentils
1 1/4 pounds thick or thin sweet (mild) Italian sausages without fennel seeds
3 ribs celery plus their leaves
1 medium-sized yellow onion
5 1/2 cups spring water
1/2 teaspoon sea salt
Black pepper

Steps:

  • Rinse the lentils and cull them for small stones and debris. Put them in a heavy 4-quart pot with a tight-fitting lid. Cut thick sausages into 1-inch lengths or thin ones into 2-inch lengths, and put them in the pot. Clean and thinly slice the celery, chop the leaves, peel and finely chop the onion, and add it all to the pot.
  • Pour in the water, and add the salt and a few grindings of black pepper. Stir all the ingredients together, cover, and bring to a boil over medium heat, stirring occasionally.
  • Reduce the heat and cook at a lively simmer for about 1 hour, stirring from time to time to prevent the lentils from burning. When the sausages and lentils are cooked and the liquid has thickened, serve piping hot in bowls.

SAUSAGE LENTIL STEW



Sausage Lentil Stew image

This hearty stew is brimming with protein-packed lentils, vegetables and tasty turkey kielbasa. It's big on flavor but easy on the budget. - Patti St. Antoine, Broomfield, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 15

1 pound fully cooked turkey kielbasa, thinly sliced
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons canola oil
3 cups water
2 medium potatoes, diced
1 can (14-1/2 ounces) chicken broth
1 cup dried lentils, rinsed
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 can (28 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chiles

Steps:

  • In a Dutch oven, cook the kielbasa, carrots, celery, onion and garlic in oil until vegetables are almost tender, about 5 minutes. Stir in the water, potatoes, broth, lentils, salt, cumin and cayenne; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally. Add tomatoes and chiles; heat through.

Nutrition Facts : Calories 268 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1236mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 12g fiber), Protein 20g protein. Diabetic Exchanges

FAVORITE ITALIAN SAUSAGE STEW



Favorite Italian Sausage Stew image

Here's your answer to what's for dinner on those cold winter nights. Our Test Kitchen created this savory, chunky stew that will warm you head to toe!

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 10

1/2 pound bulk Italian sausage
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
4 small red potatoes, quartered
1/4 cup sliced fresh carrots
1 tablespoon minced fresh basil
1/2 cup sliced zucchini
1 can (14-1/2 ounces) reduced-sodium beef broth
1 tablespoon cornstarch
1/4 cup shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, cook sausage over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain., Add tomatoes, potatoes, carrots and basil to sausage mixture. Bring to a boil. Reduce heat; add zucchini. Cover and simmer 10 minutes., Combine broth and cornstarch until smooth; stir into stew. Simmer until vegetables are tender and stew is thickened, 5-10 minutes more. Sprinkle with cheese if desired.

Nutrition Facts : Calories 187 calories, Fat 8g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 868mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.

SAUSAGE & LENTIL ONE-POT



Sausage & lentil one-pot image

Pack of sausages in the fridge? Try them in this rich stew - it's made in just one pot, so you'll save on washing up too

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 8

1 tbsp olive oil
400g pack sausage
1 onion, finely chopped
1 garlic clove, crushed
1 red pepper, sliced
250g lentil (we used puy lentils)
150ml vegetable stock
125ml red wine or extra stock

Steps:

  • Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
  • Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

Nutrition Facts : Calories 556 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 2.42 milligram of sodium

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