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, KALE, AND SAUSAGE SOUP
The original recipe is from the Nov 2011 'Taste of Home' magazine and called Lentil-Tomato soup. I doubled the size and tweaked the seasonings. I recommend cornbread as a side. Great for cold winter days.
Provided by Luiology101
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- Heat a large pot over medium heat. Cook and stir sausage until browned, about 5 minutes. Add kale stems, carrots, and onion; saute until soft, about 5 minutes. Pour in water and lentils; bring to a boil. Reduce heat to a simmer until lentils are tender, about 20 minutes.
- Stir tomato paste, vinegar, brown sugar, garlic powder, garam masala, thyme, dill, tarragon, and salt into the pot. Return to a boil. Reduce heat; simmer, uncovered, until flavors blend, about 15 minutes. Toss in kale leaves and let wilt, about 5 minutes.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 49.7 g, Cholesterol 29.7 mg, Fat 15.6 g, Fiber 17.5 g, Protein 25.5 g, SaturatedFat 5.2 g, Sodium 955.8 mg, Sugar 9.9 g
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 SOUP WITH SPICY ITALIAN SAUSAGE
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
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.
LENTIL AND SWEET ITALIAN SAUSAGE SOUP
Make and share this Lentil and Sweet Italian Sausage Soup recipe from Food.com.
Provided by KelBel
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a soup pot, cook sausage until brown, about 5 minutes.
- Stir in onion, celery, carrot, and garlic and cook for about 5 minutes.
- Add tomatoes and simmer for 10 minutes.
- Stir in lentils, broth, and black pepper. Simmer for 40 minutes.
Nutrition Facts : Calories 223.5, Fat 6.7, SaturatedFat 2.3, Cholesterol 17, Sodium 1096.2, Carbohydrate 21.6, Fiber 6.3, Sugar 6.4, Protein 20.2
SPINACH AND SAUSAGE LENTIL SOUP
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
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.
SAUSAGE AND LENTIL SOUP
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
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.
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LENTIL SOUP WITH SPICY ITALIAN SAUSAGE RECIPE | BON APPéTIT
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4.2/5 (133)Total Time 55 minsServings 8
- 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.
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Ratings 5Category SoupCuisine Italian, MediterraneanTotal Time 40 mins
- Brown sausage over medium heat in a Dutch oven or a large pot until cooked through. Using a slotted spoon, remove sausage from pot and set aside.
- Heat extra virgin olive oil over medium high heat in the pot. Add onions, carrots, and celery to pot and saute until onions become translucent (about 4 - 5 minutes).
- Add chicken broth, water, lentils, and potatoes to the pot, and bring to a boil. Once boiling, reduce heat to medium-low, cover and cook for about 20 minutes. Add peeled and diced tomato, minced garlic and dried oregano. Season with salt and freshly ground black pepper. Cook for another 10 minutes, or until the lentils are done.
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5/5 (3)Total Time 1 hrCategory Soups And StewsCalories 269 per serving
- Sort through the brown lentils to remove any small pebbles. Rinse in cold water, drain and reserve.
- Heat oil in a Dutch oven over medium heat. Add onion, fennel, carrots, and celery; cook, stirring often for 5 minutes. Add sausage, breaking up with a fork. Cook, stirring often, until no longer pink, about 5 minutes.
- In a small dish add the tomato paste and water, whisk together until smooth then add to the soup pot. Pour in the chicken broth, add the reserved lentils, Italian seasoning, cumin and bay leaves.
- Bring soup to a boil. Cover and reduce heat to low. Simmer until lentils are tender, about 20-30 minutes. Add salt and pepper to taste.
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