LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE
Provided by Maggie Ruggiero
Categories Soup/Stew Vegetable Quick & Easy Father's Day Dinner Meat Sausage Lentil Fall Escarole Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 (main course) servings
Number Of Ingredients 14
Steps:
- Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
- Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
- Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
- Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.
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
ITALIAN SAUSAGE LENTIL SOUP
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
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
LENTIL SOUP WITH ITALIAN SAUSAGE
Make and share this Lentil Soup With Italian Sausage recipe from Food.com.
Provided by ellie_
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium high heat. Add sausage and cook until browned (5 minutes), stirring occasionally. Using a slotted spoon, transfer sausage to a bowl.
- Stir in vegetables (onion - celery) and Italian seasoning; cook stirring until vegetables soften (8-10 minutes).
- Stir in lentils and the broth. Bring to a boil; reduce heat to medium and simmer until lentils are tender (20-30 minutes).
- Stir in sausage and simmer for 10-15 minutes or until vegetables are tender.
- Season to taste with salt and pepper and stir in spinach, cooking until spinach is wilted (3-5 minutes).
LENTIL AND ESCAROLE SOUP
The combination of legumes and bitter greens like escarole is common in southern Italy. Escarole is a bitter lettuce that looks a little bit like frisée but with wider, tougher leaves. It's high in vitamin A and a good source of iron and potassium. This recipe is adapted from one in "Cucina Rustica," by Evan Kleiman and Viana La Place. If you can't find escarole, you can substitute any hearty green.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, weekday, soups and stews, appetizer, main course
Time 1h10m
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion and carrots. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes. Bring to a simmer, and cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, five to 10 minutes. Add the lentils and simmer with the tomato mixture for a few minutes, then add the bouquet garni and the water. Bring to a boil, reduce the heat and add salt to taste (1 to 2 teaspoons). Cover and simmer 30 minutes.
- Add the escarole, and bring back to a simmer. Reduce the heat, cover and simmer for 15 to 20 minutes until the escarole and the lentils are tender. Season to taste with salt and pepper. Remove the bouquet garni.
- Toast slices of country bread if desired and rub with a cut clove of garlic. Place a slice in each bowl, ladle in the soup and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 778 milligrams, Sugar 2 grams
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