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.
LENTIL SOUP WITH KALE AND SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield s: 6 servings
Number Of Ingredients 15
Steps:
- Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
- Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
- Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.
Nutrition Facts : Calories 380, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 23 milligrams, Sodium 1207 milligrams, Carbohydrate 44 grams, Fiber 9 grams, Protein 25 grams, Sugar 4 grams
SAUSAGE & KALE LENTIL STEW
I made a pot of this awesome soup when visiting my sister and her family. Now, I'll bring it along when I stop by or pack up a few containers for my nephew, who appreciates a home-cooked meal while he's off at college. -Tiffany Ihle, Bronx, New York
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook sausage, carrots and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes. Stir in garlic; cook 2 minutes longer. Drain., Place tomatoes and red peppers in a food processor; process until finely chopped. Add to sausage mixture; stir in lentils, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring occasionally., Stir in kale; cook until lentils and kale are tender, 10-15 minutes. Remove bay leaf. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 339 calories, Fat 17g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 1007mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 17g protein.
LENTIL, KALE, AND SAUSAGE SOUP
The original recipe is from the Nov 2011 'Taste of Home' magazine and called Lentil-Tomato soup. I doubled the size and tweaked the seasonings. I recommend cornbread as a side. Great for cold winter days.
Provided by Luiology101
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- Heat a large pot over medium heat. Cook and stir sausage until browned, about 5 minutes. Add kale stems, carrots, and onion; saute until soft, about 5 minutes. Pour in water and lentils; bring to a boil. Reduce heat to a simmer until lentils are tender, about 20 minutes.
- Stir tomato paste, vinegar, brown sugar, garlic powder, garam masala, thyme, dill, tarragon, and salt into the pot. Return to a boil. Reduce heat; simmer, uncovered, until flavors blend, about 15 minutes. Toss in kale leaves and let wilt, about 5 minutes.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 49.7 g, Cholesterol 29.7 mg, Fat 15.6 g, Fiber 17.5 g, Protein 25.5 g, SaturatedFat 5.2 g, Sodium 955.8 mg, Sugar 9.9 g
SAUSAGE, LENTIL, AND KALE SOUP
This rustic, savory soup is sure to satisfy.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large Dutch oven or heavy pot,heat oil over medium-high. Add sausageand cook, breaking up meat witha wooden spoon, until golden brown,about 5 minutes. Add celery and onionand cook until softened, about 5 minutes.Add lentils, broth, and 1/2 cup waterand bring to a boil. Reduce to a rapidsimmer, partially cover, and cook untillentils and vegetables are tender,25 minutes.
- Add kale and season with salt.Return soup to a rapid simmer, cover,and cook until kale wilts, about5 minutes. Remove soup from heat,stir in vinegar, and season withsalt and pepper.
Nutrition Facts : Calories 170 g, Fat 5 g, Fiber 6 g
KALE, SAUSAGE & LENTIL SKILLET
Make and share this Kale, Sausage & Lentil Skillet recipe from Food.com.
Provided by WI Cheesehead
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, heat 1 tsp of the oil over medium heat and cook sausages until browned on all sides, 4 to 5 minutes total. Transfer to a clean cutting board.
- Add remaining 2 tsp oil and the onion to pan and cook until browned, 4 to 5 minutes.
- Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds.
- Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits.
- Add lentils, reduce heat to maintain a simmer and cook, partially covered 40 minutes.
- Add kale, sage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more.
- Slice sausages and stir into pan along with pepper.
- Cover and cook until heated through, about 2 minutes.
Nutrition Facts : Calories 468.3, Fat 17.2, SaturatedFat 4.8, Cholesterol 102.1, Sodium 1122.5, Carbohydrate 44.3, Fiber 8.7, Sugar 4.7, Protein 23.4
CHEESY STOVETOP MAC WITH SAUSAGE AND KALE
Quick, easy and delicious, this one-pan meal is perfect for weeknights when cleaning up is the last thing you want to do. It's reminiscent of hamburger skillet macs, which gained popularity in the 1970s, thanks to Hamburger Helper, when beef prices were high and families wanted to stretch a pound of meat. This kale-packed version spices up that classic with herby sweet Italian sausage, fresh garlic, red-pepper flakes and hot sauce. Like the original, the starch from the pasta helps thicken the cooking liquid into a quick sauce that becomes creamy once the cheese is added. Serve with a crisp green salad and toasted bread.
Provided by Romel Bruno
Categories dinner, easy, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large, wide pot or a very large, deep skillet over medium-high, then add the onion, kale and ½ teaspoon salt and cook, stirring occasionally, until the kale has cooked down and the onion is smaller in size, 4 to 5 minutes.
- Add the garlic and tomato paste and cook, stirring often, until the paste darkens slightly, 1 to 3 minutes.
- Add the sausage and cook, breaking the meat into small pieces, until it loses its pink color, 4 to 5 minutes.
- Add the red-pepper flakes, sprinkle with salt and give everything a good stir. Add the chicken broth and pasta and stir to combine. Bring the liquid to a boil, then reduce the heat to low, place a lid on the pan and cook until the pasta is soft but still has some bite to it, about 10 minutes. Be sure to check on the pasta and stir every now and again. (The sauce will have thickened from the starch in the pasta.)
- Add the cheese and hot sauce and mix well. Add salt and additional hot sauce to taste before serving.
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KALE, SAUSAGE & LENTIL SKILLET SUPPER RECIPE | EATINGWELL
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5/5 (11)Total Time 1 hr 15 minsCategory Healthy French Chicken RecipesCalories 423 per serving
- Heat 1 teaspoon oil in a large skillet over medium heat. Add sausages and cook until browned on all sides, 4 to 5 minutes total. Transfer to a clean cutting board.
- Add the remaining 2 teaspoons oil and onion to the pan and cook until browned, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, for 40 minutes.
- Add kale, sage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Slice the sausage and stir into the pan along with pepper. Cover and cook until heated through, about 2 minutes.
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- Place a large skillet over medium heat and add 1 teaspoon of the olive oil. Add the sausages and cook them until they are browned on all around. This should take about 5 minutes. Transfer them to a clean cutting board.
- Add the remaining tablespoon of oil to the skillet along with the onion. Cook over medium heat, until the onion is browned, stirring often, about 5 minutes.
- Add the garlic and crushed pepper and stir it around in the pan for about 15 seconds. Then add the water and wine and increase the heat to high to bring it to a boil, scrape up any browned bits that have stuck to the bottom of the pan.
- Add the lentils and reduce the heat to a gentle simmer. Partially cover the pan with the lid and let them cook until they are almost tender, stirring them every once in a while and adding a little more water if they begin to look dry. (This should take about 35 minutes.)
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