LENTIL AND KIELBASA SALAD
Provided by Ina Garten
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of olive oil in a large saucepan, add the leeks, and cook uncovered over medium heat for 5 minutes. Add the carrots and cook for one minute. Add the lentils, onion, turnip, and 6 cups of water. Bring to a boil, lower the heat, and simmer uncovered for 20 to 25 minutes, until the lentils are tender. Discard the onion and turnip and drain the lentils, reserving some of the cooking liquid. Place the lentils in a large bowl
- Meanwhile, in a small bowl or glass measuring cup, whisk together the garlic, mustard, vinegar, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in 1/2 cup olive oil, add to the lentils, and toss. If it's dry, add a few tablespoons of the reserved cooking liquid.
- Add the scallions, thyme, parsley, kielbasa, 2 teaspoons salt, and 1 teaspoon pepper and toss. Set aside to cool.
- Toast the baguette slices and spread with the goat cheese. Taste the salad for seasonings and serve at room temperature with the goat cheese toasts.
LENTIL SAUSAGE SOUP
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 4 quarts; 8 to 10 servings
Number Of Ingredients 27
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 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
KIELBASA AND LENTIL RICE WITH SPINACH
This easy weeknight dinner combines fresh ingredients and pantry staples in an inspired way: setting links of smoky Polish sausage atop saucy rice and lentils with wilted greens.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Heat oil in a large straight-sided skillet over medium-high. Prick kielbasa in a few places with a fork. Add to skillet and cook, flipping once, until browned in places, 5 to 7 minutes; transfer to a plate. Add onion to skillet; reduce heat to medium, season with salt, and cook, stirring occasionally, until golden, 5 to 6 minutes.
- Stir in curry powder; cook 30 seconds. Add lentils and 2 1/2 cups water; bring to a boil, then cover, reduce heat, and simmer 10 minutes.
- Stir in rice, tomatoes, and vinegar; season with salt and pepper. Return kielbasa and any juices to skillet. Cover; simmer over low until rice and lentils are just cooked through, about 15 minutes. Add spinach, cover, and cook until just wilted, 2 to 3 minutes. Stir spinach into rice mixture; season to taste. Slice sausage and serve.
KRIS' LENTIL SAUSAGE SOUP
Hearty lentil soup with polska kielbasa and veggies--so easy to prepare and oh, so good!
Provided by kris
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large stockpot over medium heat. Stir in the onion, carrots, and celery; cook and stir for 2 minutes. Add kielbasa, chicken broth, tomatoes, garlic, lentils, and bay leaves and bring to a boil. Reduce heat and simmer for 2 hours. Season to taste with salt and pepper.
Nutrition Facts : Calories 458.8 calories, Carbohydrate 45.4 g, Cholesterol 42.5 mg, Fat 20.2 g, Fiber 19.5 g, Protein 24 g, SaturatedFat 5.9 g, Sodium 1587.7 mg, Sugar 5.3 g
LENTILS AND KIELBASA
Make and share this Lentils and Kielbasa recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and drain lentils, but do not soak. In a slow cooker, stir together the lentils, onion, garlic, thyme, broth, water, carrot, sausage, and celery. Cover, and cook on High for 3 hours, or Low for 6 to 7 hours.
- Add the tomatoes when there is 1 hour remaining.
- Stir well before serving. Top each serving with 1 tbsp Parmigiano.
Nutrition Facts : Calories 412.3, Fat 23, SaturatedFat 8.2, Cholesterol 55.3, Sodium 1036.7, Carbohydrate 28.2, Fiber 12.4, Sugar 3.7, Protein 22.7
KIELBASA AND LENTIL SOUP
Make and share this Kielbasa and Lentil Soup recipe from Food.com.
Provided by Petdrwife
Categories Lentil
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in 4 quart saucepan over moderate heat.
- Brown meat for 5 minutes, remove and drain on paper towels.
- Remove all but 1 tablespoons of fat from pan.
- Saute carrots, onion, celery, garlic and parsley in same pan until onion and celery is tender.
- Add lentils, tomatoes, bay leaf, stock, water and meat; bring to a simmer.
- Reduce heat to low, partially cover and cook for 40 minutes or until lentils are tender.
- Season with salt and pepper; discard bay leaf.
- Serve with crusty bread and butter.
Nutrition Facts : Calories 680.8, Fat 39.1, SaturatedFat 11.7, Cholesterol 74.8, Sodium 2027.9, Carbohydrate 49.6, Fiber 21.2, Sugar 8.6, Protein 33.1
LENTIL KIELBASSOULET
All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of assembly and cooking.
Provided by Molly Baz
Categories Bon Appétit Dinner Lentil Sausage Mushroom Fennel One-Pot Meal Winter Dairy Free Soy Free Peanut Free Tree Nut Free
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Heat ¼ cup oil in a large Dutch oven over medium-high until smoking. Add mushrooms and cook, undisturbed, until golden brown underneath, about 5 minutes. Turn mushrooms over and cook, undisturbed, until browned on the other side, about 5 minutes. Season mushrooms with ½ tsp. salt; transfer to a plate.
- Add 3 Tbsp. oil to same pot and add sausage, arranging in a single layer. Reduce heat to medium and cook, undisturbed, until browned underneath, about 3 minutes. Turn sausage over and cook on second side until browned, about 3 minutes. Add chopped fennel bulb, onion, carrots, celery, sliced garlic, and 1 tsp. salt and cook, stirring often until vegetables are softened but have not taken on any color, 10-12 minutes. Add thyme, paprika, and red pepper flakes and cook, stirring, 1 minute. Add tomato paste and cook, stirring occasionally, until paste darkens in color and begins to stick to the bottom of pot, about 1 minute.
- Stir mushrooms, lentils, and 1 tsp. salt into sausage mixture and add 8 cups water. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover pot, leaving lid slightly askew, and continue to cook, stirring a few times, until most of the liquid has been absorbed and stew is thick and lentils are barely al dente, 25-30 minutes.
- Meanwhile, pulse bread in a food processor until coarse crumbs form (the largest ones should be about ½"). Transfer breadcrumbs to a large rimmed baking sheet and arrange in an even layer. Drizzle with remaining ¼ cup oil and toss to evenly coat. Bake until deep golden brown, 25-30 minutes. Remove from oven and finely grate remaining 3 garlic cloves over breadcrumbs; toss to incorporate. Add fennel fronds (you want to have about ½ cup) and toss again to combine.
- Scatter half of breadcrumbs evenly over stew. Transfer pot to oven and cook stew, uncovered, until some of the breadcrumbs have cooked into the stew and stew is bubbling around the edges, 13-15 minutes.
- Scatter remaining breadcrumbs over stew and cook until stew is very thick, 10-15 minutes.
- Do Ahead: Kielbassoulet can be made 3 days ahead. Let cool; cover and chill. Reheat, uncovered, in a 350°F oven.
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5/5 (105)Total Time 1 hr 10 minsServings 6Calories 389 per serving
- Heat the oil in a large pot or Dutch oven over medium heat. Add the celery, carrots, onion, and garlic. Cook, stirring occasionally, until softened, 8 to 10 minutes.
- Add the kielbasa, lentils, 8 cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils are tender, 35 to 45 minutes.
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- In a large stock pot, heat olive oil. Saute onions, carrots and celery over medium heat until soft. About 5-8 minutes.
- Pour in chicken stock, kielbasa, lentils and seasoning (thyme, oregano, salt, pepper, garlic powder). Bring to a boil.
- Reduce heat and simmer for about 45 minutes. Stir every 5 minutes or so. If the liquid dries up, add up to 1 cup of water.
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