Lentil Chicken Sausage And Sweet Potato Soup Recipes

Steps:

• Place chicken carcass, potatoes, lentils, and 1 tsp. salt in a large pot. Cover with 8 cups water. Bring to a boil over high heat, skimming off any foam, then reduce heat to medium-low and simmer until potatoes are fork tender and lentils are cooked through, 10-12 minutes. Discard chicken carcass.
• Meanwhile, heat oil in a large heavy skillet over medium-high. Add celery and garlic and cook, stirring often, until celery and garlic are lightly golden brown and tender, about 12 minutes.
• Stir celery, garlic, shredded chicken, and escarole into soup and cook, stirring occasionally, until escarole is wilted, about 5 minutes. Remove from heat. Stir in dill and lemon juice; season soup with salt.

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.

Steps:

• 1. Heat olive oil in a large pot over med-low heat. Saute carrots,onion, and celery till tender but not browned, about 10 min. When there is less than one minute left to cook vegetables, add garlic, and stir.
• 2. Stir in lentils,tomatoes, dried thyme, and chicken stock. Raise the heat, and bring to a boil. Then lower heat and simmer for 30 minutes. Add the potatoes, stir, and cook another 10 minutes. Add the kielbasi and water, stir, and cook another 5 minutes, until potatoes are tender, and sausage is heated through. Stir in balsamic vinegar, salt and pepper. A delicious soup in just a little over an hour.

Steps:

• Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
• Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
• Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges.

Steps:

• 1. Heat olive oil on medium heat. Add in onion, cook 3-4 minutes until softened. Next, add garlic, ginger and red chili. Stir and cook another 2 minutes. Add in sausage, constantly breaking up for 5 minutes until brown. 2. Add the remainder of the ingredients, stirring after each addition. 3. Bring to a boil and let simmer for about 30-40 minutes or until the lentils and sweet potatoes are soft and soup is at the consistency you prefer (you may add more water if the soup gets too thick). 4. Remove the bay leaves from the soup, add to bowls and top with cilantro. Serve with Five Grain bread.

Steps:

• In a large pot, heat oil over medium-high. Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
• Add sweet potatoes, broth, and 2 cups water and bring to a boil. Add pasta and cook 3 minutes less than package instructions. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with Parmesan.

Steps:

• Peel and roughly chop the onions and sweet potatoes - can be chunky.
• Combine with the stock or water, lentils, garlic, cumin, cayenne and turmeric in a pot.
• Cover and bring to the boil. Simmer until the potatoes and lentils are cooked - about 20-30 minutes.
• Puree the soup, adding in the coriander and the juice of the lemon. Add salt and pepper to taste (lots of pepper for me).

Steps:

• In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
• Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
• Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.

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.

Steps:

• In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.