LENTIL STEW WITH SAUSAGE
This soup is both hearty and healthy . . . and full of a varietiy of fresh flavors from the vegetables, lentils, pancetta and Italian sasauge and herbs.
Provided by Roz | La Bella Vita Cucina
Categories Soups
Time 1h45m
Number Of Ingredients 23
Steps:
- Pour olive oil into a large pot on a medium heat stove burner.
- In the hot olive oil, saute the diced pancetta and Italian sausage until browned about 10 minutes. Then remove the pancetta and sausage with a slotted spoon, leaving the fat in the pan. Set the pancetta and sausage aside to add back into the pot later.
- Add the sofritto: onions, carrots, and celery and saute for 7 minutes, stirring frequently, scraping up any browned bits on the sides and bottom of the pot.
- Add the garlic, cooked pancetta and Italian sausage, lentils, chicken broth/stock, and all of the herbs.
- Add the tomatoes, zucchini, green pepper, artichoke hearts, potatoes, and 1 to 2 chunks/rinds of Parmigiano cheese.
- Bring to a boil. Once a boiling point has been reached, turn the heat down to simmer for 45 minutes or until potatoes and lentils are done, but not mushy.
- Add baby spinach and parsley. Cook for another 5 minutes until the spinach and parsley have just wilted.
- Add salt and freshly ground black pepper to taste.
- Garnish with shaved Parmigiano cheese and parsley sprigs.
LENTIL STEW WITH ITALIAN TURKEY SAUSAGE
I remember having a delicious lentil stew at an ethnic night hosted by my preschool when I was four. I loved it but my mom, while an accomplished cook, didn't like lentils and wouldn't make them. Thirty years later I decided to experiment with them and this was the result of my first try. It is very flavorful and makes a hearty supper for a cold night!
Provided by Elise Marie
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Combine 2 cups broth, onion, and celery in a large saucepan over medium heat. Bring to a simmer and cook until softened, about 10 minutes.
- At the same time, heat a large skillet over medium-high heat. Fry sausage links in the hot skillet. Pierce casings with a fork to allow juices to run out and cook in the bottom of the pan. Cook until browned, 5 to 7 minutes. Remove to a plate to cool. Slice into thin slices.
- Deglaze the skillet with about 1/4 cup chicken broth. Add the pan drippings to the saucepan, along with any remaining chicken broth, lentils, tomato sauce, and pepper. Bring to a simmer.
- Reduce heat to medium, cover, and simmer, stirring occasionally, until lentils are tender, 25 to 30 minutes. If more liquid is needed, add water in small increments.
- Add sliced sausage, heat through, and serve.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 31 g, Cholesterol 18.9 mg, Fat 3.3 g, Fiber 15.1 g, Protein 18.7 g, SaturatedFat 0.9 g, Sodium 300.1 mg, Sugar 2.2 g
SAUSAGE AND LENTILS WITH FENNEL
One-pan lentil stew with sausage, fennel, and aromatics like onions, garlic, and carrots. Hearty in the best way possible, this sausage and lentils is finished with a splash of red wine vinegar and a silky drizzle of good extra virgin olive oil! Big thanks to one of our readers Darryl Patrick Lombard who graciously shared this easy recipe!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 10
Steps:
- In a saucepan, combine the lentils with 3 cups of water. Bring to a boil, then lower the heat and cover part-way to simmer for about 10 minutes (the lentils should be cooked just part-way through (there should be some liquid in the pan still).
- In a large skillet, heat 1 to 2 tablespoons of extra virgin olive oil. Add the sausage and cook over medium-high heat, tossing regularly and breaking the sausage up with a wooden spoon, until fully cooked and browned.
- Push the sausage to one side of the skillet and add the fennel, garlic, onion, carrots, and fennel seed. Add broth and red wine vinegar.
- Add the par-boiled lentils to the sausage and fennel skillet. Bring to a boil, then lower the heat and let simmer, partially covered, for 15 to 20 minutes.
- Taste and adjust seasoning. To serve, drizzle a bit of extra virgin olive oil on top. Serve immediately with your favorite crusty bread
Nutrition Facts : Calories 326.4 kcal, Carbohydrate 40.6 g, Protein 22.9 g, Fat 8.9 g, SaturatedFat 1.8 g, Cholesterol 40 mg, Sodium 634.8 mg, Fiber 17.5 g, Sugar 3.6 g, UnsaturatedFat 0.5 g, ServingSize 1 serving
LENTIL AND HOT ITALIAN TURKEY SAUSAGE STEW
Provided by www.coolerkitchen.com
Yield 12
Number Of Ingredients 19
Steps:
- Squeeze turkey sausage out of it's casing and into in a large dutch oven or stock pot with olive oil. Cook, stirring frequently and chopping up the sausage with a wooden spoon or spatula, over medium heat until sausage starts to evenly brown. Add the onion, celery, and chopped garlic, saute until the onions are translucent. Slowly stir in the lentils, carrots, water, vegetable broth, tomatoes, garlic powder, bay leaves, parsley, oregano, thyme, basil, salt and pepper. Bring the pot up to a boil, then reduce the heat to low and let simmer, covered, for 2½-3 hours. Re-season with salt, pepper, and a dash of hot Sriracha chili sauce if desired. Serve immediately or store and re-heat later, the stew will stay good in the fridge for a week or so.
SAUSAGE LENTIL STEW
This hearty stew is brimming with protein-packed lentils, vegetables and tasty turkey kielbasa. It's big on flavor but easy on the budget. - Patti St. Antoine, Broomfield, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook the kielbasa, carrots, celery, onion and garlic in oil until vegetables are almost tender, about 5 minutes. Stir in the water, potatoes, broth, lentils, salt, cumin and cayenne; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally. Add tomatoes and chiles; heat through.
Nutrition Facts : Calories 268 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1236mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 12g fiber), Protein 20g protein. Diabetic Exchanges
ITALIAN SAUSAGE & LENTIL STEW
From: Campbell's Kitchen Savory Italian sausage sautés with onion, carrot and garlic, then simmers with lentils, potatoes, broccoli rabe and herbs in a vegetable broth for a hearty supper.
Provided by Phil Franco
Categories Lentil
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- SPRAY saucepot with vegetable cooking spray. Add sausage and cook until browned.
- ADD onion, carrots and garlic and cook until tender.
- ADD broth, potatoes, lentils, bay leaf and oregano. Heat to a boil. Cover and cook over low heat 40 minute or until lentils are done.
- STIR in broccoli rabe and cook 5 minute Remove bay leaf.
Nutrition Facts : Calories 205.1, Fat 5.8, SaturatedFat 2.1, Cholesterol 18, Sodium 675.6, Carbohydrate 23.8, Fiber 5.4, Sugar 3.6, Protein 14.6
TURKEY LENTIL STEW
A very hearty and tasty stew that makes good use of leftover turkey bits. I had these things on hand and tossed them in a pot and it made a great stew that I will make again. You can easily change the vegetables and seasonings to suit your tastes.
Provided by cookin mimi
Categories Poultry
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients in a large pot.
- Bring to a boil.
- Reduce heat and simmer at least 30 minutes.
- Longer simmering melds tastes even better.
- Serve hot.
Nutrition Facts : Calories 204.3, Fat 7.3, SaturatedFat 2, Cholesterol 57.9, Sodium 379.7, Carbohydrate 13.7, Fiber 4.5, Sugar 5.3, Protein 21.1
SAUSAGE AND LENTIL STEW
Steps:
- Rinse the lentils and cull them for small stones and debris. Put them in a heavy 4-quart pot with a tight-fitting lid. Cut thick sausages into 1-inch lengths or thin ones into 2-inch lengths, and put them in the pot. Clean and thinly slice the celery, chop the leaves, peel and finely chop the onion, and add it all to the pot.
- Pour in the water, and add the salt and a few grindings of black pepper. Stir all the ingredients together, cover, and bring to a boil over medium heat, stirring occasionally.
- Reduce the heat and cook at a lively simmer for about 1 hour, stirring from time to time to prevent the lentils from burning. When the sausages and lentils are cooked and the liquid has thickened, serve piping hot in bowls.
TURKEY SAUSAGE AND LENTIL SOUP
This recipe was given to me by my son, Chris, and we have it several times during the winter months. -Kathy Mazur, Sarasota, Florida
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (3-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; remove with a slotted spoon., In same pot, saute onion, celery and carrot until tender, 4-6 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in sausage, lentils, tomatoes and broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 30-40 minutes, stirring occasionally. Remove bay leaf., Transfer 5 cups soup to a blender; cool slightly. Cover; process until smooth. Return to pot; heat through. If desired, top servings with yogurt and parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 639mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
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