Sausage And Lentil Stew Recipes

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SAUSAGE LENTIL STEW



Sausage Lentil Stew image

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

1 pound fully cooked turkey kielbasa, thinly sliced
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons canola oil
3 cups water
2 medium potatoes, diced
1 can (14-1/2 ounces) chicken broth
1 cup dried lentils, rinsed
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 can (28 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chiles

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

SAUSAGE AND LENTILS WITH FENNEL



Sausage and Lentils with Fennel image

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

1 cup green lentils, (black lentils will work as well)
extra virgin olive oil
8 ounces chicken or pork sausage, (casings removed (about 2 to 3 sausages))
1 fennel bulb large or 2 small, (thinly sliced)
1 to 2 large cloves garlic, (grated)
1 yellow onion, (finely chopped)
1 carrot, (grated)
1/2 teaspoon fennel seeds
1/2 cup broth
2 tablespoons red wine vinegar

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

SAUSAGE AND LENTIL STEW



Sausage and Lentil Stew image

Provided by Vincent Schiavelli

Categories     Pork     Stew     Sausage     Lentil     Fall     Simmer

Yield Makes 4 servings

Number Of Ingredients 7

1 1/2 cups lentils
1 1/4 pounds thick or thin sweet (mild) Italian sausages without fennel seeds
3 ribs celery plus their leaves
1 medium-sized yellow onion
5 1/2 cups spring water
1/2 teaspoon sea salt
Black pepper

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.

FRENCH-LENTIL AND SAUSAGE STEW



French-Lentil and Sausage Stew image

A thick stew made with Le Puy lentils and kielbasa makes ahearty, no-fuss meal. Its aroma, reminiscent of French country cooking, comes from a blend of bay leaf and rosemary.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil
1 pound kielbasa, cut diagonally into 1/2-inch-thick slices
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
7 garlic cloves, chopped
3 1/2 cups Le Puy lentils (about 2 pounds), rinsed and picked over
2 cups homemade or low-sodium store-bought chicken stock
1 dried bay leaf
3 teaspoons finely chopped fresh rosemary
Coarse salt and freshly ground pepper

Steps:

  • Heat 2 tablespoons oil in a large saucepan over medium-high heat until hot but not smoking. Brown sausage, about 6 minutes. Transfer to a bowl.
  • Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in the lentils, stock, 3 1/2 cups water, bay leaf, 1 teaspoon rosemary, and remaining 2 tablespoons oil; season with salt. Bring stew to a boil. Reduce heat to medium-low, and simmer until lentils are just tender, about 50 minutes.
  • Return sausage to the pan; cook until heated through, about 5 minutes. Stir in remaining 2 teaspoons rosemary. Season stew with salt and pepper.

LENTIL STEW WITH SAUSAGE



Lentil Stew With Sausage image

From Safeway Brand Lentils package: "Our tasters gave four-stars to this nutritious and easy to prepare entree. Smokey sausage, lots of spices and fresh greens give it wonderful flavor". I have made this stew a couple of times, each to success. I usually use what I have in the pantry, so it never - comes out exactly the same. I am posting the recipe as written - make adjustments for your own preferences.

Provided by NELady

Categories     Stew

Time 50m

Yield 8 Bowls, 8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 onions, chopped (about 2 cups)
3 garlic cloves, minced
4 carrots, coarsely chopped
1 lb smoked beef sausage, sliced
1 lb lentils, rinsed and drained
4 cups chicken broth
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 teaspoon salt (to taste)
1 lb fresh kale, stems trimmed, leaves choppped (about 8 cups, Could use spinach)

Steps:

  • In a 6 to 8 quart pot of Dutch oven, heat oil over medium-high heat.
  • Saute onions, garlic and carrots until soft, about 10 minutes.
  • Add sausage, lentils, broth, sage, thyme, pepper and salt.
  • Bring to a boil.
  • Reduce heat and simmer, covered, until lentils are barely tender, about 20 minutes.
  • Stir in kale or spinach.
  • Bring to a boil, cover, and simmer for 10 minutes or until lentils are tender.
  • Ladle soup into soup bowls.

LENTIL STEW WITH SMOKED SAUSAGE



Lentil Stew with Smoked Sausage image

Simple to make and bursting with flavor, this one-pot lentil stew featuring smoked sausage, sweet potatoes, and beer is a great choice for dinner.

Provided by Karen Low

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h15m

Yield 6

Number Of Ingredients 13

4 cups water
3 cups tomato juice
1 ½ cups dried lentils, rinsed and drained
1 (12 fluid ounce) can or bottle beer
½ cup chopped onion
1 medium carrot, chopped
1 teaspoon dried thyme, crushed
½ teaspoon dried rosemary, crushed
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 bay leaf
2 medium sweet potatoes, cut into 1/2-inch cubes
12 ounces smoked bratwurst, cut into chunks

Steps:

  • Combine water, tomato juice, lentils, beer, onion, carrot, thyme, rosemary, garlic powder, pepper, and bay leaf in a large saucepan. Bring to a boil.
  • Reduce heat, cover, and simmer for 15 minutes. Stir in sweet potatoes and sausage. Cover and simmer until potatoes are tender, 30 to 35 minutes. Remove bay leaf before serving.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 56.5 g, Cholesterol 34.3 mg, Fat 16.1 g, Fiber 18.1 g, Protein 21.9 g, SaturatedFat 6.1 g, Sodium 927.2 mg, Sugar 9.5 g

LENTIL & CHICKEN SAUSAGE STEW



Lentil & Chicken Sausage Stew image

This hearty and healthy stew will warm your family right down to their toes! Serve with cornbread or rolls to soak up every last morsel. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h15m

Yield 6 servings.

Number Of Ingredients 9

1 carton (32 ounces) reduced-sodium chicken broth
1 can (28 ounces) diced tomatoes, undrained
3 fully cooked spicy chicken sausage links (3 ounces each), cut into 1/2-inch slices
1 cup dried lentils, rinsed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 teaspoon dried thyme

Steps:

  • In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until lentils are tender.

Nutrition Facts : Calories 231 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 13g fiber), Protein 19g protein. Diabetic exchanges

LENTIL AND CHICKEN SAUSAGE STEW



Lentil and Chicken Sausage Stew image

Thick, hearty lentil and sausage soup (or stew?) with a little spiciness. Simple and delicious, very easy to make.

Provided by music&food

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h15m

Yield 4

Number Of Ingredients 12

3 cups water
1 ½ cups dry brown lentils, rinsed and drained
1 tablespoon olive oil
½ large yellow onion, diced
6 cloves garlic, minced
1 ¾ cups low-sodium chicken broth, divided
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon red pepper flakes
3 medium plum tomatoes, diced
5 links pre-cooked chicken sausage, cut into 1-inch cubes

Steps:

  • Bring water to a boil in a medium pot. Add lentils to the boiling water, then reduce heat to a simmer. Cover and let cook until soft, 25 to 30 minutes.
  • Puree the lentils into a thick paste using a food processor or blender.
  • Heat olive oil in large pot over medium-high heat. Add onion and garlic; cook and stir, 1 to 2 minutes. Add 1/4 cup chicken broth and continue to cook until the onion starts to soften, 1 to 2 minutes more.
  • Add turmeric, cumin, chili powder, and red pepper flakes to the broth and stir until the liquid is very orange. Stir in tomatoes and another 1/2 cup of broth. Cover and cook, 3 to 4 minutes.
  • Add remaining broth. Gradually stir lentil puree, a little at a time, until it is all mixed in. The mixture should be thick and creamy. Stir in chicken sausage. Cover the pot, reduce heat to low, and cook, checking and stirring occasionally, 15 to 20 minutes. Remove from heat, let cool for 2 minutes, then serve warm.

Nutrition Facts : Calories 494.5 calories, Carbohydrate 53.8 g, Cholesterol 68.2 mg, Fat 14.3 g, Fiber 23.5 g, Protein 36.4 g, SaturatedFat 3.7 g, Sodium 1019.6 mg, Sugar 5.9 g

LINCOLNSHIRE SAUSAGE & LENTIL SIMMER



Lincolnshire sausage & lentil simmer image

A one-pot hearty stew to share with friends and family - you can make ahead and freeze it if you prefer

Provided by Silvana Franco

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 13

1 tbsp vegetable oil
130g packet cubed pancetta or dried bacon
2 packets Lincolnshire pork, or other good sausages
2 onions, roughly chopped
1 large carrot, chopped into small pieces
4 garlic cloves, roughly chopped
3 sprigs fresh rosemary
300g Puy lentils
850ml/1½pts hot chicken stock
1 tbsp white wine vinegar
400g can chopped tomatoes
2 tbsp chopped flatleaf parsley
green winter salad with a mustardy dressing, to serve

Steps:

  • Heat the oil in a large casserole or very large sauté pan with a lid. Add the pancetta and sausages and sizzle for 10 minutes, turning the sausages occasionally until nicely browned and sticky. Scoop the sausages out on to a plate.
  • Add the onions, carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften. Return the sausages to the pan and add the rosemary, lentils, stock, vinegar and tomatoes, then season with salt and pepper. Bring to the boil and simmer rapidly for 5 minutes, then lower the heat, cover and simmer for 45 minutes, stirring every so often until the lentils are tender. (It can now be chilled and frozen for up to 1 month.) Check the seasoning, scatter over the parsley and serve from the pan with a winter leaf salad.

Nutrition Facts : Calories 640 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 4.24 milligram of sodium

SAUSAGE & LENTIL ONE-POT



Sausage & lentil one-pot image

Pack of sausages in the fridge? Try them in this rich stew - it's made in just one pot, so you'll save on washing up too

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 8

1 tbsp olive oil
400g pack sausage
1 onion, finely chopped
1 garlic clove, crushed
1 red pepper, sliced
250g lentil (we used puy lentils)
150ml vegetable stock
125ml red wine or extra stock

Steps:

  • Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
  • Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

Nutrition Facts : Calories 556 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 2.42 milligram of sodium

ITALIAN SAUSAGE & LENTIL STEW



Italian Sausage & Lentil Stew image

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

vegetable oil cooking spray
1 lb sweet Italian sausage, cut into chunks
1 large onion, chopped
2 large carrots, sliced
2 garlic cloves, minced
2 (14 ounce) cans swanson vegetable broth
2 cups cut-up red potatoes
1/2 cup dry lentils
1 bay leaf
2 teaspoons dried oregano, crushed or 2 teaspoons chopped fresh oregano
2 cups coarsely chopped broccoli rabe

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

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