Lentil And Spicy Sausage Soup Recipes

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SPICY SAUSAGE AND LENTIL SOUP



Spicy Sausage and Lentil Soup image

This hot and spicy sausage and lentil soup is the perfect comfort food for chilly days. Freezer friendly, kid friendly, perfect for a big crowd with a big appetite.

Provided by Tiffany Dahle

Categories     Soup

Time 2h35m

Number Of Ingredients 15

2 pounds bulk sausage (hot, mild, or sweet, as you prefer)
1 package (16 - 18 oz) dried lentils (we used green)
1/4 cup olive oil
3 onions, chopped
4 large carrots, chopped
6 celery stalks, chopped
3 teaspoon minced garlic
1 tablespoon Bavarian seasoning blend (Or substitute 1 teaspoon each rosemary, sage, thyme, & 1/2 teaspoon dried mustard seeds and a bay leaf)
1 teaspoon dried basil
Sprinkle of cayenne pepper (or more, to taste)
1 small can tomato paste
1 (14.5 oz) can of tomato sauce
3 quarts of chicken stock + 2-3 cups water
Salt & pepper to taste
2-4 additional cups of water, as needed

Steps:

  • In a large skillet over medium-high heat, brown and crumble the bulk sausage. Break it up into small pieces as it cooks. Sauté until the sausage is nicely browned and toasted. Drain the fat and set the sausage aside. Thoroughly rinse and drain the dried lentils in a colander and set aside. In a large stock pot, heat the olive oil over medium-high heat until shimmering. Add the onions, carrots, and celery and add a sprinkle of salt & pepper. Stir to combine. Sauté the veggies until the onions are softened and translucent. Add the garlic and the seasonings to the veggie mix and stir to combine. Heat for 1 minute until fragrant. Add the tomato paste and tomato sauce, and stir to combine thoroughly with the veggies. Add the reserved sausage and lentils to the pot and stir to combine with the veggies. Pour in the chicken stock and water and stir. Bring the soup to a gentle simmer and then reduce the heat to low. Let the soup simmer for 2 hours stirring every 10 minutes or so to be sure nothing is sticking or burning on the bottom of the pot. Add 2 - 4 cups of water as needed when the broth becomes too thick.

SPICY LENTIL AND SAUSAGE SOUP



Spicy Lentil and Sausage Soup image

This hearty soup is peppered with spicy sausage, ground spices and dried herbs, and fresh basil. The lentils are the perfect vehicle to carry the robust flavors from the red wine and hot sauce, and the tomato sauce ties everything together. This soup is rather spicy, so feel free to omit the hot sauce if you'd like to reduce the heat. The sausage can be substituted with vegan sausage or omitted altogether.

Provided by Vallery Lomas

Categories     main-dish

Time 1h

Yield Makes 6 cups, serving 4 servings

Number Of Ingredients 20

3 tablespoons extra-virgin olive oil
6 ounces andouille or fresh Mexican chorizo sausage, casings removed, crumbled (see Cook's Note)
1 medium onion, chopped (about 2 cups)
3 small carrots, peeled and thinly sliced (about 1 cup)
2 celery stalks, chopped (about 2/3 cup)
1/2 bell pepper, chopped (about 1/2 cup)
5 garlic cloves, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Kosher salt and ground black pepper
1 dried bay leaf
4 cups low-sodium chicken stock
One 15-ounce can tomato sauce
1/2 cup red wine
1 cup green dried lentils, rinsed
1/2 cup chopped fresh basil
1 tablespoon hot sauce
1 tablespoon lemon juice, lime juice, apple cider vinegar or white wine vinegar
Cooked quinoa, for serving (optional)

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking into small pieces with a wooden spoon, until browned, 4 to 5 minutes.
  • Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Push the ingredients to the sides of the pot to make a well in the center. Add the chili powder, cumin and paprika in the well and toast until fragrant, 1 minute. Season with 1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper and stir in the bay leaf.
  • Stir in the chicken stock, tomato sauce, red wine and lentils. Increase the heat and cook until boiling, then reduce to a hearty simmer. Cover and cook until the lentils are cooked through, 30 to 35 minutes.
  • Remove from the heat, then stir in the basil, hot sauce and lemon juice. Taste to adjust the seasoning and serve over quinoa if desired.

LENTIL AND SAUSAGE SOUP



Lentil and Sausage Soup image

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

½ pound sweet Italian sausage
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
2 bay leaves
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 tablespoon salt, or to taste
½ teaspoon black pepper
½ pound ditalini pasta

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 SAUSAGE SOUP



Lentil Sausage Soup image

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 4 quarts; 8 to 10 servings

Number Of Ingredients 27

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

CARRABBA'S SAUSAGE AND LENTIL SOUP



Carrabba's Sausage and Lentil Soup image

I've gone to Carrabas many times just for this soup. A lady from my supper club happened to bring this in for our soup theme and it tasted exactly like Carrabas! I've substituted Italian turkey many times and you would never notice the difference. You might also want to sprinkle some fresh basil and Parmesan cheese on top. Its good with a crusty piece of bread!

Provided by Boos Mom

Categories     Lentil

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 16

1 lb Italian sausage (You can also use Italian turkey sausage)
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 -3 garlic cloves
1 teaspoon salt
2 cups dry lentils
black pepper
red pepper flakes
basil
oregano
parsley
thyme

Steps:

  • Brown sausage; drain off fat.
  • In a large pot combine all ingredients bring to boil.
  • Reduce heat,cover.
  • Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
  • Sprinkle with Parmesan cheese and serve.

Nutrition Facts : Calories 345.4, Fat 13.9, SaturatedFat 4.7, Cholesterol 25.9, Sodium 1249.7, Carbohydrate 32.2, Fiber 13.6, Sugar 5.5, Protein 22.8

HEARTY LENTIL AND SAUSAGE SOUP



Hearty Lentil and Sausage Soup image

Lentil soup flavored with sausage and herbs. A good hearty soup for a cold winter day.

Provided by kristi79

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 4h30m

Yield 10

Number Of Ingredients 17

½ pound bulk pork sausage
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 (16 ounce) package dry lentils, rinsed
1 large onion, chopped
1 stalk celery, finely chopped
1 cup shredded carrot
1 tablespoon chopped garlic
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
½ teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon dried basil
1 pinch dried rosemary
salt to taste
1 ½ cups diced cabbage

Steps:

  • Heat a large pot over medium-high heat. Break sausage into chunks and put in the pot; cook and stir until completely browned, 5 to 7 minutes.
  • Transfer cooked sausage to a slow cooker. Add water, chicken broth, tomatoes, lentils, onion, celery, carrot, and garlic. Season mixture with garlic powder, parsley, oregano, pepper, basil, rosemary, and salt.
  • Cook on Low until lentils are tender, about 4 hours.
  • Stir cabbage into the soup; continue cooking until the cabbage is softened, 15 to 20 minutes.

Nutrition Facts : Calories 257.9 calories, Carbohydrate 34.7 g, Cholesterol 14.8 mg, Fat 5.6 g, Fiber 15.6 g, Protein 16.4 g, SaturatedFat 1.8 g, Sodium 697.5 mg, Sugar 5.2 g

SPICY SAUSAGE LENTIL SOUP



Spicy Sausage Lentil Soup image

From www.TopSecretRecipes.com I think you will find this very like the soup served at Carrabba's Restaurant. It is exceptional, indeed.

Provided by Grannydragon

Categories     Lentil

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 cup onion, chopped
3/4 cup carrot, grated
1 garlic clove, minced
1 lb Italian sausage, spicy hot and in bulk
7 cups water
5 cups chicken broth
1 lb lentils, rinsed and picked over
1 tomatoes, diced
2 tablespoons cider vinegar
1 tablespoon fresh basil, minced
1 tablespoon fresh parsley, minced
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes

Steps:

  • Heat olive oil in large soup pot. Add onion, carrot, garlic, and sausage to the pot, Saute for 8 minutes, stirring often. Break up the sausage into small bits as it cooks.
  • Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer 1 hour.

LENTIL SOUP WITH SPICY ITALIAN SAUSAGE



Lentil Soup with Spicy Italian Sausage image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Onion     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Sausage     Spinach     Lentil     Carrot     Parsnip     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 main-course servings

Number Of Ingredients 10

2 tablespoons olive oil
1 pound fully cooked hot Italian sausage, cut into 1/2-inch cubes
1 large onion, chopped (about 3 cups)
2 large carrots, peeled, chopped (about 1 3/4 cups)
2 large parsnips, peeled, chopped (about 1 3/4 cups)
2 large celery stalks, chopped about 1 cup
21/2 teaspoons dried Italian seasoning blend
1 pound brown lentils (about 2 1/3 cups)
3 quarts (or more) low-salt chicken broth
1 5-ounce package baby spinach leaves

Steps:

  • Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, parsnips, celery, and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils; stir to coat. Add 3 quarts broth. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.
  • Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 to 12 minutes. Season to taste with salt and pepper. Stir in spinach. Cook until spinach is wilted, about 3 minutes.

SPINACH AND SAUSAGE LENTIL SOUP



Spinach and Sausage Lentil Soup image

During the cooler months of the year, this soup makes regular appearances on our dinner table. It is approved by all, including my picky 6-year-old. -Kalyn Gensic, Ardmore, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (2 quarts).

Number Of Ingredients 8

1 pound bulk spicy pork sausage
1 cup dried brown lentils, rinsed
1 can (15 ounces) cannellini beans, rinsed and drained
1 carton (32 ounces) reduced-sodium chicken broth
1 cup water
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
6 cups fresh spinach (about 4 ounces)
Crumbled goat cheese, optional

Steps:

  • In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain., Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through., Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 390 calories, Fat 17g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 1242mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 8g fiber), Protein 22g protein.

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From inmyownstyle.com


SPICY LENTIL SOUP WITH CHICKEN SAUSAGE - JERSEY GIRL COOKS
2019-10-21 Skip the sausage and use vegetable broth for a vegan version of this soup. Use a mild sausage and skip the crushed red pepper if you prefer less spice. The lentils will absorb a fair amount of water while cooking. Add additional water before serving to reach the desired consistancy. Spicy Lentil Soup Serving Suggestions. Cheesy Beer Bread ; Cranberry, Pecan …
From jerseygirlcooks.com


HEARTY LENTIL SOUP WITH SAUSAGE | RECIPE | MISS MUSTARD SEED
2022-02-17 Add stock, lentils, and bay leaf. Bring to a boil. Cover and cook over low heat for an hour or until lentils are tender. Cut sausage (if desired) and stir into soup. Add in wine, chopped parsley, and salt & pepper to taste. Cook for an additional 10-15 minutes uncovered to allow sausage to cook and flavor the soup.
From missmustardseed.com


WWW.GARLICRECIPES.CA - LENTIL SOUP WITH SPICY ITALIAN SAUSAGE
2013-07-03 Heat oil in large pot over medium high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, parsnips, celery and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7-8 minutes.
From garlicrecipes.ca


RECIPE FOR SLOW COOKER (CROCK POT) SPICY SAUSAGE AND LENTIL SOUP
2013-01-07 Makes 6 servings 1 lb Italian sausage, (if you don’t like it too spicy than get mild) 1 medium onion, diced 6 garlic cloves, minced 2 bay leaves 6 cups water 6 tsp chicken bouillon granules or 3 tsp Shirley J chicken bouillon 2 cups lentils 1 (14 oz) can petite diced tomatoes 1 …
From 365daysofcrockpot.com


CARRABBA'S SAUSAGE LENTIL SOUP - LIFE MADE SIMPLE
2019-11-28 To make the soup you’ll need a large pot or Dutch oven. When you’ve got your ingredients prepped, add the olive oil and get it nice and hot. Saute the veggies until tender and then brown the sausage. Add the ham & tomato, then pour in the liquid ingredients. Bring to a boil, add the lentils & seasonings, simmer for 40-45 minutes.
From lifemadesimplebakes.com


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