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
EASY LENTIL & SAUSAGE SOUP (INSTANT POT)
I think this recipe needed more lentils, but this is terrific either way. Recipe posted as listed. From www.MyLifeCookbook.com.
Provided by AmyZoe
Categories Low Cholesterol
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Press sauce button on the Instant Pot and get nice and hot.
- Add the oil and then the onion, carrots, and celery and saute for 5 minutes.
- Add the sausage and brown for about 5 minutes.
- Add the rest of ingredients and stir.
- Put on the lid and push the lever to the back to pressure cook.
- Press the manual button for 25 minutes.
- When time is up, quick release or let the pressure come down naturally.
- Serve.
Nutrition Facts : Calories 230, Fat 13.3, SaturatedFat 4.2, Cholesterol 21.6, Sodium 1464.8, Carbohydrate 14.7, Fiber 4.5, Sugar 4.4, Protein 13.8
INSTANT POT® LENTIL SOUP
I fell in love with lentil soup in the Middle East. This lentil soup is a richly textured, warming soup with complex depths of flavor. This recipe is simple but delightfully intense, and will bring you back to starry desert nights. Serve with grated Parmesan cheese, a dollop of yogurt, and a bit of fresh parsley on top.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 20
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chile powder. Cook for 2 more minutes. Stir in tomato paste.
- Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Saute Mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.
- Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 35.6 g, Fat 8 g, Fiber 15.6 g, Protein 12.4 g, SaturatedFat 1.1 g, Sodium 547.4 mg, Sugar 4.7 g
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