Lentil Sausage Gumbo Recipes

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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.

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

SAUSAGE AND LENTILS



Sausage and Lentils image

A simple dish with a distinct flavor that will leave you craving more. Lentils are cooked with Polish sausage and cumin to make a fast and satisfying meal that is ready in under 30 minutes with minimal effort. Use any type of sausage - I have used bratwurst, chorizo and leftover hot links as well.

Provided by your mom

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 6

3 cups water
1 cup dried lentils
½ cup chopped onion
8 ounces fully cooked kielbasa or Polish sausage, sliced
1 teaspoon ground cumin
salt and pepper to taste

Steps:

  • Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 27.9 g, Cholesterol 37.4 mg, Fat 16.1 g, Fiber 9.9 g, Protein 18.1 g, SaturatedFat 5.3 g, Sodium 522 mg, Sugar 4 g

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

LENTIL-SAUSAGE GUMBO



Lentil-Sausage Gumbo image

This is my son's favorite gumbo recipe. He made this when he was cooking at a little neighborhood tavern. He sold out of it every time he made it.

Provided by CJAY8248

Categories     Gumbo

Time 1h10m

Yield 1 potful, 12 serving(s)

Number Of Ingredients 12

2 large carrots, chopped
2 medium onions, chopped
4 stalks celery, chopped
1 -2 smoked sausage, sliced
4 (15 ounce) cans chicken broth
1 3/4 cups lentils
1 tablespoon Worcestershire sauce
3 garlic cloves, minced
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon black pepper (to taste)
1/4 cup salad oil
1/4 cup flour

Steps:

  • Brown sliced sausage in stew pot sprayed with cooking spray. Remove and make roux using salad oil and flour. Cook roux until brown but not burnt. Add garlic and saute until soft. Add broth, sausages, lentils, and seasonings. Bring to a boil; lower heat and simmer 45 minutes to 1 hour or until lentils are soft when pressed. Serve with corn bread.

Nutrition Facts : Calories 141.4, Fat 7.2, SaturatedFat 1.4, Cholesterol 3.5, Sodium 547.9, Carbohydrate 12.2, Fiber 3.2, Sugar 2.8, Protein 7.1

SAUSAGE GUMBO



Sausage Gumbo image

A smoked sausage with vegetables & cooked rice - a delicious dinner prepared in a slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h45m

Yield 8

Number Of Ingredients 12

1 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 medium green bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (28 ounces) crushed tomatoes, undrained
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen sliced okra, thawed and drained
1 tablespoon white vinegar
1/4 to 1/2 teaspoon red pepper sauce
4 cups hot cooked rice, for serving

Steps:

  • Mix sausage, bell pepper, onion, garlic, tomatoes, Worcestershire sauce, salt and pepper in 3 1/2- to 6-quart slow cooker.
  • Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
  • Stir in okra, vinegar and pepper sauce.
  • Cover and cook on high heat setting about 30 minutes or until slightly thickened.
  • Serve gumbo over rice.

Nutrition Facts : Calories 305, Carbohydrate 32 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg

CHICKEN AND CHORIZO SAUSAGE GUMBO



Chicken and Chorizo Sausage Gumbo image

Make and share this Chicken and Chorizo Sausage Gumbo recipe from Food.com.

Provided by The Great Googilymo

Categories     Gumbo

Time 3h

Yield 4 serving(s)

Number Of Ingredients 21

1/2 cup vegetable oil
1/2 cup flour
4 chorizo sausage
1 1/2 cups chopped yellow onions
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup chopped celery
3 tablespoons garlic butter
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon black pepper (to taste)
1 teaspoon crushed red pepper flakes
1 teaspoon white pepper
3 garlic cloves, minced
2 teaspoons cajun seasoning
1 teaspoon chili powder
1 teaspoon dried leaf thyme
1 teaspoon marjoram
1 liter reduced-sodium chicken broth
6 boneless chicken thighs, sliced into small pieces
salt, to taste
rice

Steps:

  • First make the roux. To make roux, heat oil in saucepan. Add flour and cook, stirring constantly, until flour turns a dark brown.
  • Be careful not to burn. Set aside.
  • In another saucepan, saute sausage, onions, green and red bell peppers, garlic and celery in garlic butter for approximately 10 minutes;.
  • Stir in roux, canned tomatoes and seasonings and let simmer for 20 minutes. Slowly stir in 1 litre chicken broth and.
  • simmer to reduce stock for about 2 hours. Adjust with water or chicken stock to taste. Add the raw chicken about 5-10 minutes before serving and let it cook in the gumbo. Serve over hot rice.

Nutrition Facts : Calories 1007.8, Fat 74.3, SaturatedFat 19, Cholesterol 171.2, Sodium 1180.4, Carbohydrate 39.6, Fiber 8, Sugar 8.6, Protein 49.2

SAUSAGE & CHICKEN GUMBO



Sausage & Chicken Gumbo image

This recipe for classic southern comfort food was the first thing I ever cooked for my girlfriend. It was simple to make but tasted gourmet-definitely love at first bite. -Kael Harvey, Brooklyn, NY

Provided by Taste of Home

Categories     Lunch

Time 6h35m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
1/4 cup canola oil
4 cups chicken broth, divided
1 package (14 ounces) smoked sausage, cut into 1/2-inch slices
1 cup frozen sliced okra, thawed
1 small green pepper, chopped
1 medium onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups coarsely shredded cooked chicken
Hot cooked rice

Steps:

  • In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown, about 4 minutes. Reduce heat to medium-low; cook and stir until dark reddish brown, about 15 minutes (do not burn). Gradually stir in 3 cups broth; transfer to a 4- or 5-qt. slow cooker., Stir in sausage, vegetables, garlic and seasonings. Cook, covered, on low until flavors are blended, 6-8 hours. Stir in chicken and remaining broth; heat through. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 427 calories, Fat 31g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 1548mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

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