Spicy Sausage Lentil Soup Recipes

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.

SPICY LENTIL AND SAUSAGE SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking into small pieces with a wooden spoon, until browned, 4 to 5 minutes.
• Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Push the ingredients to the sides of the pot to make a well in the center. Add the chili powder, cumin and paprika in the well and toast until fragrant, 1 minute. Season with 1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper and stir in the bay leaf.
• Stir in the chicken stock, tomato sauce, red wine and lentils. Increase the heat and cook until boiling, then reduce to a hearty simmer. Cover and cook until the lentils are cooked through, 30 to 35 minutes.
• Remove from the heat, then stir in the basil, hot sauce and lemon juice. Taste to adjust the seasoning and serve over quinoa if desired.

SPICY SAUSAGE LENTIL SOUP

Steps:

• Heat olive oil in large soup pot. Add onion, carrot, garlic, and sausage to the pot, Saute for 8 minutes, stirring often. Break up the sausage into small bits as it cooks.
• Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer 1 hour.

LENTIL AND SPICY SAUSAGE SOUP

Steps:

• Cook the Spicy Italian sausage completely through and drain and rinse under hot water in a metal colander. Set aside.
• Finely chop carrots, celery and onion in a food processor all at once.
• Transfer to a sauce pan with oil and sauté, still crisp.
• Add chicken stock paste to sauce pan and 1 cup of water. Stir until the paste is completely dissolved.
• Add the rest of the water, the lentils and the sausage to the vegetables. Add the Italian seasoning, nutmeg and pepper. Simmer for 30 minutes, or until the lentils are tender.
• Spoon a third of the soup and the mixed sprouts into a food processor and blend just to a consistent texture. Add back to the sauce pan and simmer another 5 to 10 minutes.
• Serve hot and enjoy!

CARRABBA'S SAUSAGE AND LENTIL SOUP

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.

SPICY SAUSAGE AND LENTIL SOUP

Steps:

• 1. Heat a few tablespoons of olive oil in a large skillet and sautee onion until tender. Add sausage and fry till crumbly and crustily browned. Drain and set aside.
• 2. Place lentils in a pot and cover with water. Bring to a boil and start throwing in boullion cubes. 1 cube per cup of water, if you want to measure, or just keep throwing them in till you get a nice flavored broth. (Keep in mind that you're going to add curry later, so don't go too heavy on the boullion. You can add more at any time.)
• 3. At this point you can decide whether or not to puree the soup. The advantages to puree-ing are a.) you don't have to deal with the husks of the lentils floating around in your bowl or getting stuck in your teeth, and b.) it's kind of fun to chop stuff up with a food processor, or an immersion blender, if you have one (even more fun!).
• 4. Reduce heat to simmer and add olive oil, garlic, and sausage. I like to scrape some of the pan drippings into the mix. Yum!
• 5. Dump in some curry powder till you get the flavor you want.
• 6. Cook until lentils are tender, usually 30 to 45 minutes. (You can leave this soup to simmer for as long as you want.)
• 7. About 10 minutes before serving, add cilantro to taste. (The more, the better in my opinion!) You may or may not need any salt. Taste and adjust boullion and curry seasonings if needed. If the flavor is too strong or salty, just add more water.