Lentil Sausage Soup Recipes

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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

SAUSAGE AND LENTIL SOUP



Sausage and Lentil Soup image

I found this recipe at The Joy of Soup website. It is very similar to Carrabba's Sausage and Lentil soup. It was so good I just had to share. I put the veggies all in the food processor and diced the fine. Everything was about the size of the lentil

Provided by tammy dalton

Categories     Lentil

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 large carrot
2 stalks celery
1 large onion
2 garlic cloves
1 tablespoon olive oil
1 lb hot Italian sausage
8 cups chicken broth
1 (28 ounce) can diced tomatoes
2 cups dried lentils
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon fennel seed
1 bay leaf

Steps:

  • Dice the first four ingredients and sauté them in a large pot with the oil. Sauté until tender.
  • Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
  • Pour 8 cups for chicken broth, the vegetables back into the pot.
  • Add tomatoes and lentils.
  • Add remaining ingredients.
  • Simmer until the lentils are tender, 30-45 minutes.
  • Remove 1/3 of the soup and puree. then return it to the pot.
  • Correct the seasonings and remove bay leaf.

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, KALE, AND LENTIL SOUP



Sausage, Kale, and Lentil Soup image

Provided by Rachael Ray : Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil
1 pound hot sausage, bulk or casing removed
1 onion, chopped
2 ribs celery, chopped, leafy tops reserved
1 large carrot, peeled and chopped
1 large Idaho (russet) potato, peeled and chopped into small dice
1 Fresno or Holland chile pepper, thinly sliced or finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 large cloves garlic, chopped or sliced
1/2 tablespoon ground cumin
Kosher salt and freshly ground black pepper
1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
1/4 cup tomato paste
1 cup white wine
Freshly grated nutmeg
1 3/4 cups lentils
4 cups chicken stock
2 cups water

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 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.

LENTIL SOUP WITH KALE AND SAUSAGE



Lentil Soup with Kale and Sausage image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield s: 6 servings

Number Of Ingredients 15

2 tablespoons EVOO, plus more for drizzling
1 pound hot or sweet Italian sausage, casings removed
4 cloves garlic, finely chopped
2 fresh bay leaves
2 stems fresh rosemary
1 carrot, finely chopped
1 large or 2 medium onions, chopped
1 potato, peeled and cut into small dice
2 tablespoons tomato paste
1 bunch black kale, stemmed and chopped
A few gratings fresh nutmeg
1/2 cup dry white or red wine
6 cups chicken stock
1 1/4 cups brown lentils
Shaved Pecorino cheese, for serving

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

KRIS' LENTIL SAUSAGE SOUP



Kris' Lentil Sausage Soup image

Hearty lentil soup with polska kielbasa and veggies--so easy to prepare and oh, so good!

Provided by kris

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 11

2 tablespoons vegetable oil
1 onion, diced
2 carrots, sliced
2 stalks celery with leaves, chopped
1 pound kielbasa sausage, sliced
2 quarts chicken broth
1 (15 ounce) can crushed tomatoes
1 clove garlic, crushed
1 pound dry lentils, rinsed
2 bay leaves
salt and pepper to taste

Steps:

  • Heat oil in a large stockpot over medium heat. Stir in the onion, carrots, and celery; cook and stir for 2 minutes. Add kielbasa, chicken broth, tomatoes, garlic, lentils, and bay leaves and bring to a boil. Reduce heat and simmer for 2 hours. Season to taste with salt and pepper.

Nutrition Facts : Calories 458.8 calories, Carbohydrate 45.4 g, Cholesterol 42.5 mg, Fat 20.2 g, Fiber 19.5 g, Protein 24 g, SaturatedFat 5.9 g, Sodium 1587.7 mg, Sugar 5.3 g

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

ITALIAN SAUSAGE LENTIL SOUP



Italian Sausage Lentil Soup image

This makes the most awesome lentil soup. Great for the soon to come cold weather and goes together quickly.

Provided by Marie

Categories     Pork

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

1 medium onion
1/2 cup chopped celery
3 garlic cloves
8 baby carrots
2 tablespoons olive oil
1 lb Italian sausage
5 cups chicken broth
3 cups water
16 ounces lentils
salt and pepper
1 dash red pepper flakes
drizzle olive oil

Steps:

  • Place onion, celery, garlic and carrots in food processor and pulse until finely chopped.
  • Saute the veggies in 2 tablespoons of olive oil.
  • Remove sausage from casings and crumble.
  • Add sausage to vegetables and saute until no longer pink.
  • Rinse lentils and add to pot.
  • Add broth, water and seasonings and bring to a boil.
  • Reduce heat to a simmer and cook for 1 hour, stirring often.
  • If soup becomes too thick, add more broth.
  • Taste and adjust seasonings with salt and pepper.
  • When done, drizzle with olive oil, stir and serve.

Nutrition Facts : Calories 244.4, Fat 14.8, SaturatedFat 4.4, Cholesterol 21.6, Sodium 781.9, Carbohydrate 16.1, Fiber 5.7, Sugar 3, Protein 13.9

SAUSAGE LENTIL SOUP



Sausage Lentil Soup image

I first tasted this wonderful soup at a friend's house. Now it's my favorite, especially on a cool, crisp night. -Catherine Rowe, Berthoud, Colorado

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

1/2 pound bulk Italian sausage
1 large onion, finely chopped
1 small green pepper, finely chopped
1 small carrots, finely chopped
1 large garlic clove, finely minced
1 bay leaf
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
3/4 cup dried lentils, rinsed
1/4 cup country-style or regular Dijon mustard

Steps:

  • In a Dutch oven, cook sausage over medium heat until no longer pink. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove and discard bay leaf before serving.

Nutrition Facts : Calories 192 calories, Fat 6g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 842mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 9g fiber), Protein 13g protein.

LENTIL-SAUSAGE-VEGETABLE SOUP



Lentil-Sausage-Vegetable Soup image

Surprisingly hearty for such a tiny legume, lentils are the perfect match for smoky sausage and winter vegetables in this thick soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 5

Number Of Ingredients 12

1 tablespoon oil
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 garlic clove, minced
1 cup dried lentils, sorted, rinsed
1/2 lb. cooked smoked sausage, quartered lengthwise, sliced
1 (4.5-oz.) jar sliced mushrooms, drained
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 cup water
2 (14-oz.) cans chicken broth

Steps:

  • Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently.
  • Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 to 40 minutes or until lentils and vegetables are tender.

Nutrition Facts : Calories 305, Carbohydrate 29 g, Cholesterol 25 mg, Fiber 10 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 1/3 Cups, Sodium 1310 mg, Sugar 4 g

SAUSAGE AND LENTIL SOUP



Sausage and Lentil Soup image

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

1/2 pound bulk Italian sausage
1 large onion, chopped
1 medium green pepper, chopped
1 large carrot, chopped
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup dried lentils, rinsed

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.

EASY LENTIL-SAUSAGE SOUP



Easy Lentil-Sausage Soup image

Satisfying lentil and sausage soup with lots of flavor and dreamed up by a 6-year-old!

Provided by phdsunflower

Time 1h

Yield 8

Number Of Ingredients 11

1 tablespoon olive oil
1 ⅓ pounds sausage links, cut into bite-sized pieces
2 medium carrots, chopped
2 stalks celery, chopped
½ medium onion, chopped
2 cloves garlic, chopped
1 pound brown lentils
1 (28 ounce) can diced tomatoes
2 quarts chicken stock
2 large bay leaves
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large stockpot over medium heat. Add sausage and cook until nearly cooked through, about 5 minutes. Remove sausage from the pot, leaving browned bits and drippings in the pot. Add carrots, celery, and onion. Cook until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in lentils and tomatoes and stir for a few times.
  • Pour in chicken stock and return sausage to the pot. Stir to mix and add bay leaves.
  • Bring to a boil over medium-high heat, reduce heat to medium, cover, and simmer for 25 minutes. Season with salt and pepper.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 41 g, Cholesterol 51.8 mg, Fat 13.5 g, Fiber 18.8 g, Protein 26.7 g, SaturatedFat 3.4 g, Sodium 1214.4 mg, Sugar 5.3 g

HEALTHY SAUSAGE LENTIL SOUP



Healthy Sausage Lentil Soup image

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

1 medium onion, chopped
1 celery rib, chopped
1/4 pound reduced-fat smoked sausage, halved and thinly sliced
1 medium carrot, halved and thinly sliced
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/3 cup water
1 cup dried lentils, rinsed
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 tablespoon Worcestershire sauce
1 cup chopped fresh spinach

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 LENTIL SOUP



Sausage Lentil Soup image

A hearty, healthy and good tasting soup. Without the sausage and with the vegetable bouillon it can be a vegetarian or Lenten meal.

Provided by carole in orlando

Categories     Spinach

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 medium onion, chopped
1 clove garlic, minced
1 tablespoon oil
10 baby carrots, chopped
1 medium zucchini, chopped
1 stalk celery, sliced
2/3 cup dry lentils, rinsed and drained
1 (6 ounce) bag baby spinach leaves
4 cups water
4 teaspoons beef bouillon or 4 teaspoons vegetable bouillon granules
1 teaspoon oregano
1/4 teaspoon thyme, crushed
1 (14 1/2 ounce) can diced tomatoes, with basil
1/2 cup ditalini
1/2 package hillshire Little Smokies sausage

Steps:

  • In large kettle or dutch oven add oil and saute the chopped vegetables,except for the spinach and tomatoes, until tender.
  • Add the bouillon and water and heat until the bouillon is dissolved.
  • Add the lentils and the spices, and cook until tender on med-low heat.
  • About 30 minutes.
  • When lentils are tender, add the tomatoes, and Little Smokies and simmer covered for 30 minutes.
  • Add the Ditalini pasta and spinach leaves and cook until pasta is tender.
  • Serve with a crusty bread and hot sauce to taste.

Nutrition Facts : Calories 260.2, Fat 4.5, SaturatedFat 0.6, Sodium 328.3, Carbohydrate 44.3, Fiber 14.2, Sugar 8.3, Protein 13.2

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.

SLOW COOKER LENTIL SOUP WITH SAUSAGE



Slow Cooker Lentil Soup with Sausage image

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

2 kielbasa sausages, chopped
2 carrots, diced
2 stalks celery, chopped
1 onion, chopped
1 (14.5 ounce) can crushed tomatoes
2 cups dried lentils
2 cups water
2 cups wine
¼ cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
1 bay leaf
salt and ground black pepper to taste
½ cup fresh spinach leaves

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

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.

SLOW COOKER LENTIL SOUP WITH SAUSAGE AND GREENS



Slow Cooker Lentil Soup With Sausage and Greens image

The seasonings in Italian sausage - fennel, red pepper, garlic - pair beautifully with lentils, and here, they make for a punchy take on lentil soup. The sausage's flavors are reinforced by adding more garlic and pepper to the soup itself, for pops of flavor. Pleasantly firm but creamy on the inside, Beluga lentils (also known as black lentils) are worth seeking out for this hearty soup because they hold their shape when cooked, adding a lovely texture. But you can absolutely use regular green or brown lentils instead. Just know that they will fall apart, making the soup smoother. This recipe freezes well and is better after it rests in the refrigerator, so make a big batch to eat for days.

Provided by Sarah DiGregorio

Categories     soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 20

1 pound hot or sweet Italian pork sausage, loose or removed from its casing
Olive oil, if necessary
1 large red or yellow onion, chopped
Kosher salt
6 garlic cloves, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
3 thyme sprigs
2 oregano sprigs, leaves only, or 1 teaspoon dried oregano
Generous pinch of red-pepper flakes
Freshly ground black pepper
3/4 cup dry white wine
1 bay leaf
2 cups dried lentils, preferably black beluga
1 (14-ounce) can whole or chopped tomatoes
8 cups chicken stock
5 ounces greens, such as baby spinach or kale, or 1 medium bunch greens, such as chard or kale, stemmed and chopped
1 tablespoon red-wine vinegar
Chopped fresh basil, for topping
Grated Parmesan, for topping

Steps:

  • In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes. Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
  • Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes. Add the onion and garlic powders, the herbs, red-pepper flakes and several generous grinds of black pepper. Stir to combine. Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
  • Scrape the skillet mixture into the slow cooker with the sausage. Add the bay leaf and the lentils. Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice. Pour in the chicken stock. Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock. Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
  • Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale. Stir in the vinegar. Serve in bowls, topped with chopped basil and grated Parmesan.

Nutrition Facts : @context http, Calories 694, UnsaturatedFat 21 grams, Carbohydrate 62 grams, Fat 32 grams, Fiber 10 grams, Protein 38 grams, SaturatedFat 8 grams, Sodium 1435 milligrams, Sugar 10 grams, TransFat 0 grams

LENTIL SAUSAGE SOUP - INA GARTEN



Lentil Sausage Soup - Ina Garten image

Copyright, 2004, Barefoot in Paris, All Rights Reserved See this recipe on air Monday Jan. 22 at 12:00 PM ET/PT. Show: Barefoot Contessa Episode: Tale of Two Soups

Provided by amybyles

Categories     Pork

Time 1h45m

Yield 6 quarts, 8-10 serving(s)

Number Of Ingredients 16

1 lb french green lentil (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 fresh ground black pepper
1 tablespoon minced fresh thyme leave
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 3 quarts canned broth
1/4 cup tomato paste
1 lb kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or 2 tablespoons red wine vinegar
freshly grated parmesan cheese, for serving

Steps:

  • 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.
  • Homemade Chicken Stock:
  • 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
  • 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.

Nutrition Facts : Calories 644.7, Fat 27.2, SaturatedFat 7.5, Cholesterol 41.1, Sodium 3875.8, Carbohydrate 59.4, Fiber 21.4, Sugar 12.5, Protein 40.6

CHUNKY SAUSAGE LENTIL SOUP



Chunky Sausage Lentil Soup image

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

8 cups water
1 package (16 ounces) dried lentils, rinsed
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed and crumbled
2 medium onions, chopped
2 celery ribs, chopped
2 medium carrots, cut into 1/4-inch slices
6 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (28 ounces) crushed tomatoes
1 medium red potato, diced
1-1/2 teaspoons dried thyme
1-1/2 teaspoons coarsely ground pepper
Salad croutons, optional

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

FRENCH LENTIL SOUP WITH SAUSAGE



French Lentil Soup with Sausage image

Categories     Soup/Stew     Onion     Quick & Easy     Sausage     Lentil     Carrot     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 celery rib, finely chopped
1 1/4 cups lentils (preferably French green)
6 cups water
1 1/2 teaspoons salt
1/4 teaspoon black pepper
4 oz smoked sausage
1 tablespoon balsamic vinegar, or to taste

Steps:

  • Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots and celery and cook, stirring, until softened, about 5 minutes. Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.
  • While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. Add sausage to soup and stir in vinegar.

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