Lentil Sausage Vegetable Soup Recipes

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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-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

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

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 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.

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

LENTIL SOUP WITH VEGETABLES AND ANDOUILLE SAUSAGE



Lentil Soup With Vegetables and Andouille Sausage image

Another hearty, nutritious soup recipe, loaded with protein, fiber, and flavor. It doesn't take as long as some of my other soup recipes, but is every bit as good. I created this on a cold and rainy Portland, Oregon day, and served it with warm sliced baguette. Excellent!

Provided by E. J. Hilden

Categories     Pork

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans lentils
5 medium onions
9 garlic cloves
2 tablespoons ground cumin
1 lb dry lentils
2 tablespoons ham soup base
1 1/2 lbs andouille sausages
3 carrots
4 stalks celery
1 1/2 cups frozen green beans
1 cup frozen broccoli
2 tablespoons vegetable oil
salt and pepper

Steps:

  • Heat the vegetable oil in the bottom of your soup pot over medium heat. While the oil is heating, peel and chop the onions and garlic. When the onions and garlic are chopped, turn the oil up to medium-high heat and toss the onions and garlic in, stirring once in a while.
  • Next, slice the andouille sausage into penny slices and add to the onions and garlic. Add ground cumin. Give it a stir.
  • Next, chop the carrots and celery at an angle (longer cuts) and add them to the onions and sausage. Stir the mixture, turn the heat down to medium, and cover for about fifteen minutes.
  • Put the canned lentils into a blender and add the ham base and half a can of water. Cover and liquify the canned lentils, blending for about five minutes or until completely smooth. You should end up with a thick puree. Add the puree to the soup pot and stir inches Fill your blender beaker two-thirds of the way with water, cover and blend for a few seconds until the leftover puree is in the water, and add that water to the soup pot as well. Bring the soup to a boil and turn down to medium- low heat. Cover the soup pot and ignore it for fifteen minutes.
  • Put the pound of dry lentils in a strainer and rinse with col water until clean. Add to the soup pot, stirring until everything is mixed, and bring to a boil. Reduce heat to medium low and cover. Cook for half an hour, stirring once in a while.
  • After half an hour, add the frozen green beans and broccoli to the soup. Stir them in, cover, and simmer for another forty-five minutes to an hour, stirring once in a while. Salt and pepper to taste only after the lentils are tender and the vegetables are soft.
  • The soup is done when the dry lentils are tender and the vegetables are soft. The broth should have a slightly spicy and smoky character from the sausage. Serve hot with warm baguette or your favorite quick bread.

Nutrition Facts : Calories 472.9, Fat 18.8, SaturatedFat 5.9, Cholesterol 32.4, Sodium 717, Carbohydrate 48.5, Fiber 19.7, Sugar 5.9, Protein 28.7

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

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