TURKEY SAUSAGE AND LENTIL SOUP
This recipe was given to me by my son, Chris, and we have it several times during the winter months. -Kathy Mazur, Sarasota, Florida
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (3-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; remove with a slotted spoon., In same pot, saute onion, celery and carrot until tender, 4-6 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in sausage, lentils, tomatoes and broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 30-40 minutes, stirring occasionally. Remove bay leaf., Transfer 5 cups soup to a blender; cool slightly. Cover; process until smooth. Return to pot; heat through. If desired, top servings with yogurt and parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 639mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g 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.
TURKEY SAUSAGE AND LENTIL SOUP
Modified from a recipe found in TOH's Light and Tasty, October 2007. The original recipe was sent in by Suzanne of Blythewood, SC. I added more meat and used turkey instead. Also added more veggies. Great with a grilled cheese sammy and a salad for a warm dinner.
Provided by yogiclarebear
Categories < 4 Hours
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan coated with non-stick cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes.
- Add the sausage, carrot, and garlic; cook 2-3 minutes longer, or until onion is tender.
- Stir in the broth, lentils, oregano, cumin, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes, or until vegetables and lentils are tender.
- Stir in tomatoes, Worchestershire sauce, and spinach. Cook until heated through and spinach is wilted.
LENTIL STEW WITH ITALIAN TURKEY SAUSAGE
I remember having a delicious lentil stew at an ethnic night hosted by my preschool when I was four. I loved it but my mom, while an accomplished cook, didn't like lentils and wouldn't make them. Thirty years later I decided to experiment with them and this was the result of my first try. It is very flavorful and makes a hearty supper for a cold night!
Provided by Elise Marie
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Combine 2 cups broth, onion, and celery in a large saucepan over medium heat. Bring to a simmer and cook until softened, about 10 minutes.
- At the same time, heat a large skillet over medium-high heat. Fry sausage links in the hot skillet. Pierce casings with a fork to allow juices to run out and cook in the bottom of the pan. Cook until browned, 5 to 7 minutes. Remove to a plate to cool. Slice into thin slices.
- Deglaze the skillet with about 1/4 cup chicken broth. Add the pan drippings to the saucepan, along with any remaining chicken broth, lentils, tomato sauce, and pepper. Bring to a simmer.
- Reduce heat to medium, cover, and simmer, stirring occasionally, until lentils are tender, 25 to 30 minutes. If more liquid is needed, add water in small increments.
- Add sliced sausage, heat through, and serve.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 31 g, Cholesterol 18.9 mg, Fat 3.3 g, Fiber 15.1 g, Protein 18.7 g, SaturatedFat 0.9 g, Sodium 300.1 mg, Sugar 2.2 g
LENTIL PILAF WITH TURKEY SAUSAGE
Sausage and rice - really nice!
Yield Makes 2 servings
Number Of Ingredients 3
Steps:
- Make lentil pilaf per package directions. Mix in carrots after pilaf has simmered 20 minutes. Prick sausages with a knife and cook in a skillet over medium heat, turning once, about 8 minutes. Slice into 2-inch pieces and stir into pilaf. Fluff and serve.
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