Lentil Soup With Vegetables And Andouille Sausage 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 SOUP WITH ANDOUILLE SAUSAGE



Lentil Soup with Andouille Sausage image

Make and share this Lentil Soup with Andouille Sausage recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

4 1/2 cups chicken stock or 4 1/2 cups canned chicken broth
4 1/2 cups beef stock or 4 1/2 cups canned beef broth
1 1/2 cups dried lentils
2 teaspoons fennel seeds
2 tablespoons olive oil
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onion
1/2 lb andouille sausage, casing removed,halved lengthwise,cut into 1/2 inch pieces
2 teaspoons dried thyme
1 teaspoon creole seasoning
salt and pepper

Steps:

  • Combine both stocks and lentils in a large pot.
  • Over high heat, bring to a boil.
  • Reduce heat, cover and simmer for 30 minutes.
  • In a skillet, over medium heat, add fennel seeds; saute until light golden brown, about 2 minutes.
  • Remove seeds from skillet.
  • Heat oil in same skillet over medium heat.
  • Add celery, carrot, and onion; saute until onion is translucent and celery and carrot are tender, about 5-10 minutes.
  • Add toasted fennel seeds, sauteen vegetables, sausage, thyme and Creole seasoning to soup.
  • Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes.
  • Season soup to taste with salt and pepper.

Nutrition Facts : Calories 427.7, Fat 18.1, SaturatedFat 5.2, Cholesterol 27, Sodium 1397.2, Carbohydrate 39.2, Fiber 15.6, Sugar 5, Protein 26.6

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

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.

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

LENTIL SOUP WITH ANDOUILLE SAUSAGE



Lentil Soup with Andouille Sausage image

Categories     Soup/Stew     Herb     Pork     Vegetable     Mardi Gras     Back to School     Dinner     Lunch     Sausage     Lentil     Fall     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

4 1/2 cups chicken stock or canned low-salt chicken broth
4 1/2 cups beef stock or canned broth
1 1/2 cups dried lentils
2 teaspoons fennel seeds
2 tablespoons olive oil
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onion
6 ounces andouille sausage, halved lengthwise, cut into 1/2-inch pieces
2 teaspoons dried thyme
1/2 teaspoon Creole seasoning

Steps:

  • Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.
  • Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.
  • Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes.
  • Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)

LENTIL SOUP WITH ANDOUILLE SAUSAGE RECIPE - (4.4/5)



Lentil Soup with Andouille Sausage Recipe - (4.4/5) image

Provided by Dr_Mom

Number Of Ingredients 11

4 1/2 cups chicken stock or canned low-salt chicken broth
4 1/2 cups beef stock or canned broth
1 1/2 cups dried lentils
2 teaspoons fennel seeds
2 tablespoons olive oil
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onion
6 ounces andouille sausage, halved lengthwise, cut into 1/2-inch pieces
2 teaspoons dried thyme
1/2 teaspoon Creole seasoning

Steps:

  • Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes. Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet. Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes. Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)

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

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

ANDOUILLE SAUSAGE SOUP



Andouille Sausage Soup image

I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. My wife suggested adding the andouille and now it's one of my favorite andouille sausage recipes. -Steven Thurner, Janesville, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

1 tablespoon canola oil
2 large onions, chopped
3 medium carrots, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 package (12 ounces) fully cooked andouille chicken sausage links, cut into 1/4-inch slices
1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes
1 can (28 ounces) crushed tomatoes in puree
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium beef broth
2 teaspoons liquid smoke, optional
1/4 teaspoon cayenne pepper, optional
Sour cream, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Remove from pot., In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. If desired, top servings with sour cream.

Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 540mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges

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From fivehearthome.com


LENTIL SOUP WITH SAUSAGE AND GREENS - THE FOODIE PHYSICIAN
2017-05-03 Add the lentils, stock and 4 cups water. Bring to a boil, then lower the heat and simmer with the lid slightly ajar until lentils are tender, about 30 minutes. Stir in the greens, vinegar, salt, pepper, and sausage and cook until the greens are wilted and the sausage is heated through, 3-4 minutes. Adjust seasoning to taste.
From thefoodiephysician.com


ANDOUILLE, MUSHROOM, AND LENTIL SOUP RECIPE - RECIPES.NET
2022-03-23 Instructions. Combine the chicken broth, lentils, sausage, cumin, chili powder, and turmeric in a large pot. Bring to a boil, reduce the heat to low, and simmer for 15 to 20 minutes until the lentils are tender. Stir the mushrooms into the broth mixture. Continue cooking for about 10 minutes more until the mushrooms are tender.
From recipes.net


LENTIL SOUP WITH ANDOUILLE SAUSAGE RECIPE
Step 1 Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes. Step 2 Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.
From friendseat.com


LENTIL AND ANDOUILLE SAUSAGE SOUP : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


LENTIL STEW WITH CAJUN ANDOUILLE SAUSAGE - CRAFT BEERING
2020-10-04 Once the lentils are cooked, remove the bay leaf and rosemary sprigs and discard. Add back the andouille to the pot and let simmer for a couple of more minutes. In the meantime, very finely chop the remaining rosemary. 6. Add the chopped rosemary, remaining olive oil and Dijon mustard to the lentil stew and stir.
From craftbeering.com


TRADITIONAL GERMAN LENTIL SOUP (WITH SAUSAGES) - WHERE IS MY SPOON
2019-12-11 Adjust the taste with salt, pepper, sugar and balsamic vinegar. Add only 2 tablespoons vinegar first and add more to taste. Just before serving, heat the sausages in a large pot of water and serve 1 or 2 sausages per person. For a speedier version, slice the sausages thickly and heat the sausage pieces in the soup.
From whereismyspoon.co


GREEK LENTIL SOUP INSTANT POT - THERESCIPES.INFO
How to make Instant Pot Greek Lentil Soup. Add the onion, carrots, celery, and olive oil to the Instant Pot and season with a pinch of salt. Set it to the Sauté feature for about 10 minutes or until soft and golden, then add the garlic for about 2-3 minutes longer. Next, add the lentils, bay leaves, water, salt, pepper, tomatoes, and crushed ...
From therecipes.info


LENTIL SOUP WITH ANDOUILLE SAUSAGE - CHINESE GRANDMA
2016-02-01 Lentil Soup with Andouille Sausage This excellent lentil soup is filling, delicious and so versatile – more sausage or none, add greens, top it with cheese, pesto or fresh herbs. Adapted from Cooking Light. Ingredients. 1 tablespoon olive oil; 1 medium or 1/2 large onion, chopped (about 1 cup) 2 medium stalks celery, chopped (about 1 cup)
From chinesegrandma.com


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