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
SAUSAGE LENTIL SOUP
I first tasted this wonderful soup at a friend's house. Now it's my favorite, especially on a cool, crisp night. -Catherine Rowe, Berthoud, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 192 calories, Fat 6g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 842mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 9g fiber), Protein 13g protein.
ITALIAN SAUSAGE LENTIL SOUP
This makes the most awesome lentil soup. Great for the soon to come cold weather and goes together quickly.
Provided by Marie
Categories Pork
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 244.4, Fat 14.8, SaturatedFat 4.4, Cholesterol 21.6, Sodium 781.9, Carbohydrate 16.1, Fiber 5.7, Sugar 3, Protein 13.9
LENTIL SOUP WITH ITALIAN SAUSAGE
Make and share this Lentil Soup With Italian Sausage recipe from Food.com.
Provided by ellie_
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
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).
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
SAUSAGE AND LENTIL SOUP
I found this recipe at The Joy of Soup website. It is very similar to Carrabba's Sausage and Lentil soup. It was so good I just had to share. I put the veggies all in the food processor and diced the fine. Everything was about the size of the lentil
Provided by tammy dalton
Categories Lentil
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Dice the first four ingredients and sauté them in a large pot with the oil. Sauté until tender.
- Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
- Pour 8 cups for chicken broth, the vegetables back into the pot.
- Add tomatoes and lentils.
- Add remaining ingredients.
- Simmer until the lentils are tender, 30-45 minutes.
- Remove 1/3 of the soup and puree. then return it to the pot.
- Correct the seasonings and remove bay leaf.
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
HEARTY LENTIL AND SAUSAGE SOUP
Lentil soup flavored with sausage and herbs. A good hearty soup for a cold winter day.
Provided by kristi79
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h30m
Yield 10
Number Of Ingredients 17
Steps:
- Heat a large pot over medium-high heat. Break sausage into chunks and put in the pot; cook and stir until completely browned, 5 to 7 minutes.
- Transfer cooked sausage to a slow cooker. Add water, chicken broth, tomatoes, lentils, onion, celery, carrot, and garlic. Season mixture with garlic powder, parsley, oregano, pepper, basil, rosemary, and salt.
- Cook on Low until lentils are tender, about 4 hours.
- Stir cabbage into the soup; continue cooking until the cabbage is softened, 15 to 20 minutes.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 34.7 g, Cholesterol 14.8 mg, Fat 5.6 g, Fiber 15.6 g, Protein 16.4 g, SaturatedFat 1.8 g, Sodium 697.5 mg, Sugar 5.2 g
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4.2/5 (134)Total Time 55 minsServings 8
- Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, parsnips, celery, and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils; stir to coat. Add 3 quarts broth. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.
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