Italian Sausage And Lentil Soup Recipe 465 Recipes

ITALIAN SAUSAGES WITH LENTILS

Steps:

• For the lentils:
• Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
• Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
• Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.

LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE

Steps:

• Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
• Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
• Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
• Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.

LENTIL AND SAUSAGE SOUP

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.

LENTIL SOUP WITH ITALIAN SAUSAGE, COPYCAT , CUCINA CUCINA

Steps:

• Brown bulk, chicken Italian sausage in olive oil and butter in soup pot. Stirring to encourage the meat to be as fine as possible. When brown, remove sausage with slotted spoon, set aside. Reserving juices in the soup pot.
• To the juices in the soup pot, add diced carrots, onions, celery and leeks. Cook over medium high heat until tender, adding more butter if needed.
• Add lentils and broth. Bring to boil, stirring occasionally to prevent lentils from sticking. When this comes to a boil, reduce heat, and simmer 40 to 45 minutes.
• When lentils are tender, add sausage back to vegetables in the pot. Add cream, mustard, vinegar and spinach.
• Season to taste with salt and pepper.
• Return soup to the boil, then reduce heat to simmer for 5 minutes.
• Serve hot with freshly grated parmesan cheese on top.

ITALIAN SAUSAGE AND LENTIL SOUP

Steps:

• The night before preparing the soup put the lentils in a large bowl and cover them with about 1 inch of water. Allow to "soak" over night. In the morning rinse and drain the lentils. Set aside to be added to the soup as directed.
• In a large soup kettle brown the sausage, breaking it into small pieces as it cooks. (Use bulk sausage or remove any casings).
• Remove sausage, drain fat, leaving a small film of fat on the bottom of the kettle.
• Add the onion, carrots, and celery; saute over medium for about 10 minutes, adding the garlic for the last 2 minutes.
• Stir in the tomato paste and cook over medium for about 2 minutes.
• Return the sausage to the pan. Stir in the tomatoes in their juice, tomato sauce, beef broth and Italian seasoning.
• Bring to a boil; reduce heat to low and simmer, stirring occasionally, for 15 minutes.
• Stir in lentils and water; cook for 20 minutes, tasting lentils for "doneness" and cooking longer if necessary.
• Add a bit more water if necessary - depending on how "thirsty" your lentils are - this is a thick soup but there should be some broth.
• Serve, allowing each person to add grated Parmesan and freshly ground black pepper as desired.

ITALIAN SAUSAGE LENTIL SOUP

Steps:

• Place onion, celery, garlic and carrots in food processor and pulse until finely chopped.
• Saute the veggies in 2 tablespoons of olive oil.
• Remove sausage from casings and crumble.
• Add sausage to vegetables and saute until no longer pink.
• Rinse lentils and add to pot.
• Add broth, water and seasonings and bring to a boil.
• Reduce heat to a simmer and cook for 1 hour, stirring often.
• If soup becomes too thick, add more broth.
• Taste and adjust seasonings with salt and pepper.
• When done, drizzle with olive oil, stir and serve.

ITALIAN SAUSAGE SOUP

Steps:

• Split casing on sausages, remove meat and discard casing.
• Brown sausage, garlic and onion in Dutch oven, over medium heat until sausage done.
• Stir frequently to break sausage apart; drain.
• Stir in tomatoes, broth, water, pasta, green pepper and parsley.
• Cover and heat to boiling; reduce heat and simmer 5 minutes.
• Stir in zucchini; simmer an additional 5 minutes or until pasta and zucchini are tender.
• Pour into soup bowls; garnish with fresh grated Parmesan cheese.

LENTIL AND SWEET ITALIAN SAUSAGE SOUP

Steps:

• In a soup pot, cook sausage until brown, about 5 minutes.
• Stir in onion, celery, carrot, and garlic and cook for about 5 minutes.
• Add tomatoes and simmer for 10 minutes.
• Stir in lentils, broth, and black pepper. Simmer for 40 minutes.

SAUSAGE LENTIL SOUP

Steps:

• In a Dutch oven, cook sausage over medium heat until no longer pink. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove and discard bay leaf before serving.

LENTIL SOUP WITH ITALIAN SAUSAGE

Steps:

• Heat oil in a large pot over medium high heat. Add sausage and cook until browned (5 minutes), stirring occasionally. Using a slotted spoon, transfer sausage to a bowl.
• Stir in vegetables (onion - celery) and Italian seasoning; cook stirring until vegetables soften (8-10 minutes).
• Stir in lentils and the broth. Bring to a boil; reduce heat to medium and simmer until lentils are tender (20-30 minutes).
• Stir in sausage and simmer for 10-15 minutes or until vegetables are tender.
• Season to taste with salt and pepper and stir in spinach, cooking until spinach is wilted (3-5 minutes).