ITALIAN SAUSAGE & LENTIL STEW
From: Campbell's Kitchen Savory Italian sausage sautés with onion, carrot and garlic, then simmers with lentils, potatoes, broccoli rabe and herbs in a vegetable broth for a hearty supper.
Provided by Phil Franco
Categories Lentil
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- SPRAY saucepot with vegetable cooking spray. Add sausage and cook until browned.
- ADD onion, carrots and garlic and cook until tender.
- ADD broth, potatoes, lentils, bay leaf and oregano. Heat to a boil. Cover and cook over low heat 40 minute or until lentils are done.
- STIR in broccoli rabe and cook 5 minute Remove bay leaf.
Nutrition Facts : Calories 205.1, Fat 5.8, SaturatedFat 2.1, Cholesterol 18, Sodium 675.6, Carbohydrate 23.8, Fiber 5.4, Sugar 3.6, Protein 14.6
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
ITALIAN SAUSAGE & LENTIL STEW
Make and share this Italian Sausage & Lentil Stew recipe from Food.com.
Provided by Burgundy Damsel
Categories Stew
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray saucepan with cooking spray. Add sausage and cook until browned.
- Add onion, carrots and garlic and cook until tender.
- Add broth, potatoes, lentils, bay leaf and oregano. Heat to a boil. Cover and cook over low heat 40 min or until lentils are done.
- Stir in broccoli and cook 5 minute Remove bay leaf.
Nutrition Facts : Calories 172.4, Fat 5, SaturatedFat 1.9, Cholesterol 17, Sodium 339.6, Carbohydrate 18.9, Fiber 5.3, Sugar 2.2, Protein 13.4
SAUSAGE AND LENTIL STEW
Steps:
- Rinse the lentils and cull them for small stones and debris. Put them in a heavy 4-quart pot with a tight-fitting lid. Cut thick sausages into 1-inch lengths or thin ones into 2-inch lengths, and put them in the pot. Clean and thinly slice the celery, chop the leaves, peel and finely chop the onion, and add it all to the pot.
- Pour in the water, and add the salt and a few grindings of black pepper. Stir all the ingredients together, cover, and bring to a boil over medium heat, stirring occasionally.
- Reduce the heat and cook at a lively simmer for about 1 hour, stirring from time to time to prevent the lentils from burning. When the sausages and lentils are cooked and the liquid has thickened, serve piping hot in bowls.
LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE
Provided by Maggie Ruggiero
Categories Soup/Stew Vegetable Quick & Easy Father's Day Dinner Meat Sausage Lentil Fall Escarole Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 (main course) servings
Number Of Ingredients 14
Steps:
- Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
- Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
- Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
- Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.
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LENTIL STEW WITH SAUSAGE - LA BELLA VITA CUCINA
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Reviews 7Category SoupsCuisine ItalianTotal Time 1 hr 45 mins
- In the hot olive oil, saute the diced pancetta and Italian sausage until browned about 10 minutes. Then remove the pancetta and sausage with a slotted spoon, leaving the fat in the pan. Set the pancetta and sausage aside to add back into the pot later.
- Add the sofritto: onions, carrots, and celery and saute for 7 minutes, stirring frequently, scraping up any browned bits on the sides and bottom of the pot.
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4.8/5 (18)Total Time 1 hr 5 minsCategory Main Dish, SoupCalories 476 per serving
- In a medium bowl add lentils and cover with water, let sit for 30 minutes, drain and rinse with water.
- In a medium - large pot on medium low heat add the olive oil and the Italian sausages (prick the sausages with a fork), cook and brown on both sides, then stir in the chopped carrot, celery, onion and garlic, cook until onions are transparent (about 2 minutes) then add the lentils, stir to combine and cook for 1 minute, raise the heat to medium high and add the white wine continue to cook until wine has evaporated (about 2 minutes).
- Add the tomato puree, vegetable broth, and spices, stir to combine, cover and bring to a boil on medium high heat, then lower to medium low, leave half covered, stirring occasionally and cook for approximately 45 minutes, or until lentils are tender and liquid has thickened. If you prefer a thinner soup then you can add more broth or water. Enjoy!
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