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
LENTIL & CHICKEN SAUSAGE STEW
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until lentils are tender.
Nutrition Facts : Calories 231 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 13g fiber), Protein 19g protein. Diabetic exchanges
HARISSA CHICKEN AND LENTIL SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚ F. Heat the olive oil in a medium pot over medium-high heat. Add the white and light green scallion parts and cook until they begin to soften, about 2 minutes. Add the garlic and cook 1 minute. Add the chicken, season with 3/4 teaspoon each salt and pepper and cook, stirring occasionally, until browned on all sides. Stir in the cumin and 1/4 cup harissa to coat the chicken completely; cook 1 minute.
- Add the tomatoes, lentils and 4 1/2 cups water to the pot. Cook until the chicken is cooked through and the soup thickens slightly, about 15 minutes. Season with salt and pepper.
- Meanwhile, wrap the pita in foil and place in the oven to warm, 8 to 10 minutes. Stir the remaining 2 tablespoons harissa and the lemon zest into the yogurt. Right before serving, stir the lemon juice into the soup.
- Divide the soup among bowls. Top with the yogurt mixture and dark green scallion parts; serve with the pita.
Nutrition Facts : Calories 640, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 84 milligrams, Sodium 1281 milligrams, Carbohydrate 73 grams, Fiber 19 grams, Sugar 9 grams, Protein 49 grams
SAUSAGE AND LENTIL SOUP
I rarely make anything that is a lot of work, even if it is worth it. This soup is an exception. It comes from the Asheville (NC) Junior League's 1982 Cookbook "Mountain Elegance". The contributor is Lane Weaver Byrd (Mrs. R.W.H.). My mother-in-law asked me for this recipe, and that is a monumental occasion! I have never been able to find Oxtail Soup Mix, so I use Vegetable. I usually use ground hot Italian sausage in place of the whole ones, just to try to streamline the process a little. Please try this recipe. You will not be disappointed!
Provided by Mariah
Categories Pork
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a kettle cover lentils with water and add seasonings. Bring the water to a boil over medium heat, skimming the froth as it rises, and simmer, covered, for about 40 minutes.
- Meanwhile, in a large skillet, crumble and brown sausage meat over medium-high heat. Transfer to the kettle with a slotted spoon and drain excess fat. Prick Italian sausages with a fork and brown in the same skillet over medium-high heat. Transfer to a cutting board and cut into 1/4-inch sections. Add to kettle.
- Add remaining ingredients to kettle. Bring soup to a boil over medium heat and simmer for 1 hour.
Nutrition Facts : Calories 642.6, Fat 44.4, SaturatedFat 15.3, Cholesterol 111.7, Sodium 1271.3, Carbohydrate 30, Fiber 8.5, Sugar 7.3, Protein 30.9
SAUSAGE AND LENTIL SOUP
A field editor from Casper, Wyoming, Kathy Anderson suggests serving her soup with sourdough bread.
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup kettle, cook sausage over medium heat until no longer pink; drain. Add the next nine ingredients. , Bring to a boil. Add lentils. Reduce heat; cover and simmer for 60-70 minutes or until the lentils are tender.
Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 732mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 7g fiber), Protein 10g protein.
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