LENTIL AND RICE SOUP WITH SAUSAGE (LOW FAT)
This is a flavorful soup with wonderful texture from 1000 Lowfat Recipes by Terry Blonder Golson. Just a touch of sausage adds a lot of flavor.
Provided by pattikay in L.A.
Categories Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a soup pot over low heat.
- Saute the onions and garlic in the oil for 5 minutes.
- Stir in the carrot and sausage.
- Continue to cook till the onions are soft and golden.
- add the broth and bay leaf to the pot. Bring to a boil, then reduce to a simmer.
- Add the lentils and rice and cook, covered, for about 45 minutes, or until lentils are soft.
- Add the salt, pepper and parsley. Cook for 5 minutes longer. Remove bay leaf.
- Serve garnished with croutons.
Nutrition Facts : Calories 235.7, Fat 6.7, SaturatedFat 1.7, Cholesterol 12.5, Sodium 909.5, Carbohydrate 30.6, Fiber 2.6, Sugar 7.1, Protein 12.8
LENTIL SOUP WITH KALE AND SAUSAGE
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 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
HEALTHY SAUSAGE LENTIL SOUP
Suzanne Dabkowski of Blythewood, South Carolina found this good-for-you recipe in a men's magazine and lightened it up. "I ate a lot of it when I was pregnant because it's so tasty and loaded with fiber, vitamins and iron." It also makes good use of low-sodium and low-fat ingredients.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes. Add the sausage, carrot and garlic; cook 2-3 minutes longer or until onion is tender. , Stir in the broth, water, lentils, oregano, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils and vegetables are tender. , Stir in the tomatoes, Worcestershire sauce and spinach; cook until heated through and spinach is wilted.
Nutrition Facts : Calories 180 calories, Fat 1g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 639mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 12g fiber), Protein 14g protein. Diabetic Exchanges
SAUSAGE WITH RICE AND LENTILS
I saw this recipe on a Today show segment with Padma Lakshmi. It is really good! I used chicken andouille sausage. I ended up needing to add more liquid than the recipe called for. Moving it here for safe keeping,
Provided by jill6682
Categories Healthy
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium stock pot, make the rice to package directions. Set aside.
- Boil lentils in another saucepan with 4 inches salted water and a bay leaf for 25-30 4. minutes, or until lentils are tender but still firm and not mushy. Drain and reserve half the cooking liquid.
- In a deep skillet, heat oil on medium heat, and saute the cumin seeds, onions, garlic, ginger, bell peppers and carrots for 5-7 minutes, stirring often. Now add red chili flakes and salt to taste. Saute for 5 more minutes and then add sliced sausage.
- After 4-5 minutes, or when sausage is slightly browned at the edges, add drained lentils to skillet. Stir. Add 1/4 cup of the lentil cooking liquid.
- Swirl in 1 tablespoon of tomato paste and add another 1/4 cup of lentil cooking liquid if needed. Stir to dissolve the paste well.
- Let the mixture simmer 5 more minutes and then turn off heat. Add juice of 1 lime and chopped fresh cilantro. Serve over plain rice.
Nutrition Facts : Calories 471.2, Fat 13.7, SaturatedFat 3.2, Cholesterol 68, Sodium 823.9, Carbohydrate 66.1, Fiber 14, Sugar 5, Protein 21.4
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
CHUNKY SAUSAGE LENTIL SOUP
Lentils are an inexpensive but nutritious power food, and these days, a hot, filling and flavorful family meal at a great price is a real comfort. My husband just loves this soup and it freezes well. -Donna Scarano, East Hanover, New Jersey
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain., Meanwhile, in a Dutch oven, cook the sausage, onions, celery and carrots over medium heat until meat is no longer pink and vegetables are tender; drain. Add garlic; cook 2 minutes longer., Stir in the broth, tomatoes, potato, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. Stir in lentils; heat through. Serve with croutons if desired. Freeze option: Reserving croutons for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Top each serving with croutons if desired.
Nutrition Facts : Calories 314 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 681mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 17g fiber), Protein 24g protein. Diabetic Exchanges
SLOW COOKER LENTIL SOUP WITH SAUSAGE
A hearty but wholesome soup of lentils, sausage, and veggies prepared in a slow cooker.
Provided by Jacqueline
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 6h30m
Yield 6
Number Of Ingredients 16
Steps:
- Combine sausages, carrots, celery, onion, tomatoes, lentils, water, wine, oil, garlic, oregano, basil, thyme, bay leaf, salt, and pepper in the bottom of a slow cooker.
- Cover and cook on Low until lentils are tender and sausage is no longer pink, 6 to 8 hours.
- When ready to serve, stir in spinach and cook until it wilts, 7 to 10 minutes. Remove bay leaf.
Nutrition Facts : Calories 930.1 calories, Carbohydrate 53.1 g, Cholesterol 108 mg, Fat 55.9 g, Fiber 22.2 g, Protein 37.3 g, SaturatedFat 23 g, Sodium 1395.5 mg, Sugar 6.8 g
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