PRESSURE COOKER LENTIL SOUP WITH SAUSAGE
An electric pressure cooker makes quick work of this Italian-style lentil soup, which tastes like it has simmered away on the stovetop for hours. (If time is on your side, get the slow cooker version of this recipe here.) You could use any brown or black lentils, but beluga lentils are ideal because they get creamy on the inside while retaining their shape. (Other lentils may fall apart, but the soup will be no less delicious.) Determine your leafy green selection by what the market has to offer, keeping in mind that heartier types will retain more bite. Finish the soup with a hit of red-wine vinegar and a sprinkle of fresh basil for bright, fresh flavor.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.
- Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.
- Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
- Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 13 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 11 grams, Protein 38 grams, SaturatedFat 5 grams, Sodium 1438 milligrams, Sugar 9 grams
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
LENTIL & CHICKEN SAUSAGE STEW
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 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.
JUSTINE'S RUSTIC CHICKEN, SAUSAGE AND LENTIL SOUP
My favorite lentil soup recipe...I developed this recipe because I ADORE lentils. Great hearty meal for a chilly autumn or winter evening. Just add a good loaf of crusty bread. Enjoy!
Provided by Chef Ordinaire
Categories Lentil
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Start by taking a large soup pot with cover ( at least 4 quart size, set cover aside for later) and place over medium high heat.
- Immediately add olive oil and heat until it just starts to smoke.
- Break up sausage and add to oil, allowing the sausage to brown evenly.
- When sausage has browned, add the onion and celery and continue to heat, stirring frequently, until the onion appears translucent.
- Reduce heat to medium and add the garlic, chicken and lentils.
- Continue to cook, stirring occasionally, for 5 minutes.
- Add beef stock, tomatoes with liquid and red wine.
- Increase heat to high and bring just to boil.
- Add bay leaf, salt, pepper and thyme.
- Reduce heat to medium/low and allow soup to simmer, covered, for 45 minutes to 1 hour, until lentils are tender and beginning to break. Remove Bay leaf before serving.
- Serve with Shaved or Grated Parmesan Cheese and Chopped Flat Leaf Italian Parsley for garnish. Excellent as a hearty meal in a bowl with toasted Ciabatta bread rubbed with garlic and rosemary or as a starter for any meal featuring roasted chicken, lamb or pork. My favorite is to serve it with grilled Provolone and tomato sandwiches on crusty focaccia bread. P.S.-This is one of those soups that's even better the day after.
Nutrition Facts : Calories 383.3, Fat 17.3, SaturatedFat 4.9, Cholesterol 53.2, Sodium 2200.4, Carbohydrate 25.8, Fiber 9.9, Sugar 5.7, Protein 24.4
SAUSAGE, LENTIL, AND KALE SOUP
This rustic, savory soup is sure to satisfy.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large Dutch oven or heavy pot,heat oil over medium-high. Add sausageand cook, breaking up meat witha wooden spoon, until golden brown,about 5 minutes. Add celery and onionand cook until softened, about 5 minutes.Add lentils, broth, and 1/2 cup waterand bring to a boil. Reduce to a rapidsimmer, partially cover, and cook untillentils and vegetables are tender,25 minutes.
- Add kale and season with salt.Return soup to a rapid simmer, cover,and cook until kale wilts, about5 minutes. Remove soup from heat,stir in vinegar, and season withsalt and pepper.
Nutrition Facts : Calories 170 g, Fat 5 g, Fiber 6 g
LENTIL SOUP WITH ITALIAN SAUSAGE, COPYCAT , CUCINA CUCINA
Found this in our local newspaper years ago. It is said to be the clone of the Restaurant Cucina Cucina. A family favorite. I make it with spicy bulk Italian chicken sausage, as the lentils really off-set the spiciness of the sausage. I use only 2 teaspoons of the mustard, but 2 1/2 tablespoons of the apple cider vinegar.
Provided by Grannydragon
Categories Lentil
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 274.9, Fat 18.4, SaturatedFat 9.7, Cholesterol 49.3, Sodium 774.9, Carbohydrate 17.5, Fiber 6.2, Sugar 3.1, Protein 11.9
CARRABBA'S SAUSAGE AND LENTIL SOUP
I've gone to Carrabas many times just for this soup. A lady from my supper club happened to bring this in for our soup theme and it tasted exactly like Carrabas! I've substituted Italian turkey many times and you would never notice the difference. You might also want to sprinkle some fresh basil and Parmesan cheese on top. Its good with a crusty piece of bread!
Provided by Boos Mom
Categories Lentil
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Brown sausage; drain off fat.
- In a large pot combine all ingredients bring to boil.
- Reduce heat,cover.
- Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
- Sprinkle with Parmesan cheese and serve.
Nutrition Facts : Calories 345.4, Fat 13.9, SaturatedFat 4.7, Cholesterol 25.9, Sodium 1249.7, Carbohydrate 32.2, Fiber 13.6, Sugar 5.5, Protein 22.8
LENTIL SOUP WITH SMOKED SAUSAGE AND APPLES
Flavored with apple, sausage and mustard, this slightly creamy lentil soup strikes a nice balance between delicate and hearty. Small green lentils, or French lentils or lentils du Puy, are khaki-colored legumes that have a peppery flavor and keep their shape when cooked instead, which gives this soup an appealing texture. You can also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. This soup takes only a few minutes to throw together, and most of the time is spent in hands-off simmering time, putting it within reach for a weeknight. It's never necessary to soak lentils, as they cook relatively quickly. (You can find a slow cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large Dutch oven over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add the half the chopped apples, and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes.
- Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Add the sausage, lentils, nutmeg and 4 cups water to the pot. Season with 1 teaspoon salt and a generous amount of pepper. Let the soup come to a boil, then decrease the heat to maintain a low simmer. Cover the pot and cook until the lentils are tender, 35 to 40 minutes.
- Just before you are ready to eat, add the vinegar. Stir together the sour cream and mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apples.
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- In a large stock pot, heat the olive oil and butter over medium heat until the butter starts to foam. Add the pancetta and bacon and cook until the bacon is crisp, about 7 minutes. Add the garlic and cook until the garlic has softened, about 2 minutes. Add the carrots, celery, and onions and cook until the vegetables are tender and lightly browned, 10 to 12 minutes.
- Meanwhile, strain the chopped tomatoes through a fine-mesh sieve, pressing on the pulp to extract as much liquid as possible.
- Add 5 cups chicken stock to the pot and then stir in the strained tomato pulp, bay leaves, salt, thyme, oregano, red pepper flakes, and black pepper. Add the lentils, increase the heat to medium-high, and bring the soup to a boil. Partially cover the pot and reduce the heat to a simmer. Cook the soup for about 45 minutes.
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