Lentil Stew With Smoked Sausage Recipes

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook sausage in oil 5 to 6 minutes, stirring frequently, until golden brown. With slotted spoon, remove sausage to bowl; cover to keep warm.
• Add carrots, onion and sweet potato to drippings in Dutch oven. Cook 8 minutes, stirring occasionally, until almost tender. Stir in garlic and thyme; cook 1 minute. Add lentils and broth. Heat to boiling; reduce heat. Cover; simmer 30 minutes or until lentils are tender.
• Stir in sausage, tomatoes, salt and pepper, breaking up tomatoes. Cook uncovered 5 to 7 minutes. Stir in spinach; cook 2 to 3 minutes or until wilted.

Steps:

• Combine water, tomato juice, lentils, beer, onion, carrot, thyme, rosemary, garlic powder, pepper, and bay leaf in a large saucepan. Bring to a boil.
• Reduce heat, cover, and simmer for 15 minutes. Stir in sweet potatoes and sausage. Cover and simmer until potatoes are tender, 30 to 35 minutes. Remove bay leaf before serving.

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.

Steps:

• In a 6 to 8 quart pot of Dutch oven, heat oil over medium-high heat.
• Saute onions, garlic and carrots until soft, about 10 minutes.
• Add sausage, lentils, broth, sage, thyme, pepper and salt.
• Bring to a boil.
• Reduce heat and simmer, covered, until lentils are barely tender, about 20 minutes.
• Stir in kale or spinach.
• Bring to a boil, cover, and simmer for 10 minutes or until lentils are tender.
• Ladle soup into soup bowls.

Steps:

• Melt the butter in a large Dutch oven over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add the half the chopped apples, and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes.
• Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Add the sausage, lentils, nutmeg and 4 cups water to the pot. Season with 1 teaspoon salt and a generous amount of pepper. Let the soup come to a boil, then decrease the heat to maintain a low simmer. Cover the pot and cook until the lentils are tender, 35 to 40 minutes.
• Just before you are ready to eat, add the vinegar. Stir together the sour cream and mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apples.

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.