Sausage Lentil Soup Recipes

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LENTIL SAUSAGE SOUP

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 4 quarts; 8 to 10 servings

Number Of Ingredients 27



Lentil Sausage Soup image

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.

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

SAUSAGE LENTIL SOUP

I first tasted this wonderful soup at a friend's house. Now it's my favorite, especially on a cool, crisp night. -Catherine Rowe, Berthoud, Colorado

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11



Sausage Lentil Soup image

Steps:

  • In a Dutch oven, cook sausage over medium heat until no longer pink. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove and discard bay leaf before serving.

Nutrition Facts : Calories 192 calories, Fat 6g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 842mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 9g fiber), Protein 13g protein.

1/2 pound bulk Italian sausage
1 large onion, finely chopped
1 small green pepper, finely chopped
1 small carrots, finely chopped
1 large garlic clove, finely minced
1 bay leaf
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
3/4 cup dried lentils, rinsed
1/4 cup country-style or regular Dijon mustard

LENTIL SOUP WITH KALE AND SAUSAGE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield s: 6 servings

Number Of Ingredients 15



Lentil Soup with Kale and Sausage image

Steps:

  • Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
  • Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
  • Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

Nutrition Facts : Calories 380, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 23 milligrams, Sodium 1207 milligrams, Carbohydrate 44 grams, Fiber 9 grams, Protein 25 grams, Sugar 4 grams

2 tablespoons EVOO, plus more for drizzling
1 pound hot or sweet Italian sausage, casings removed
4 cloves garlic, finely chopped
2 fresh bay leaves
2 stems fresh rosemary
1 carrot, finely chopped
1 large or 2 medium onions, chopped
1 potato, peeled and cut into small dice
2 tablespoons tomato paste
1 bunch black kale, stemmed and chopped
A few gratings fresh nutmeg
1/2 cup dry white or red wine
6 cups chicken stock
1 1/4 cups brown lentils
Shaved Pecorino cheese, for serving

EASY LENTIL-SAUSAGE SOUP

Satisfying lentil and sausage soup with lots of flavor and dreamed up by a 6-year-old!

Provided by phdsunflower

Time 1h

Yield 8

Number Of Ingredients 11



Easy Lentil-Sausage Soup image

Steps:

  • Heat olive oil in a large stockpot over medium heat. Add sausage and cook until nearly cooked through, about 5 minutes. Remove sausage from the pot, leaving browned bits and drippings in the pot. Add carrots, celery, and onion. Cook until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in lentils and tomatoes and stir for a few times.
  • Pour in chicken stock and return sausage to the pot. Stir to mix and add bay leaves.
  • Bring to a boil over medium-high heat, reduce heat to medium, cover, and simmer for 25 minutes. Season with salt and pepper.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 41 g, Cholesterol 51.8 mg, Fat 13.5 g, Fiber 18.8 g, Protein 26.7 g, SaturatedFat 3.4 g, Sodium 1214.4 mg, Sugar 5.3 g

1 tablespoon olive oil
1 ⅓ pounds sausage links, cut into bite-sized pieces
2 medium carrots, chopped
2 stalks celery, chopped
½ medium onion, chopped
2 cloves garlic, chopped
1 pound brown lentils
1 (28 ounce) can diced tomatoes
2 quarts chicken stock
2 large bay leaves
salt and ground black pepper to taste

SAUSAGE AND LENTIL SOUP

I found this recipe at The Joy of Soup website. It is very similar to Carrabba's Sausage and Lentil soup. It was so good I just had to share. I put the veggies all in the food processor and diced the fine. Everything was about the size of the lentil

Provided by tammy dalton

Categories     Lentil

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 16



Sausage and Lentil Soup image

Steps:

  • Dice the first four ingredients and sauté them in a large pot with the oil. Sauté until tender.
  • Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
  • Pour 8 cups for chicken broth, the vegetables back into the pot.
  • Add tomatoes and lentils.
  • Add remaining ingredients.
  • Simmer until the lentils are tender, 30-45 minutes.
  • Remove 1/3 of the soup and puree. then return it to the pot.
  • Correct the seasonings and remove bay leaf.

1 large carrot
2 stalks celery
1 large onion
2 garlic cloves
1 tablespoon olive oil
1 lb hot Italian sausage
8 cups chicken broth
1 (28 ounce) can diced tomatoes
2 cups dried lentils
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon fennel seed
1 bay leaf

SAUSAGE, KALE, AND LENTIL SOUP

Provided by Rachael Ray : Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 18



Sausage, Kale, and Lentil Soup image

Steps:

  • In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
  • Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.

1 tablespoon extra-virgin olive oil
1 pound hot sausage, bulk or casing removed
1 onion, chopped
2 ribs celery, chopped, leafy tops reserved
1 large carrot, peeled and chopped
1 large Idaho (russet) potato, peeled and chopped into small dice
1 Fresno or Holland chile pepper, thinly sliced or finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 large cloves garlic, chopped or sliced
1/2 tablespoon ground cumin
Kosher salt and freshly ground black pepper
1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
1/4 cup tomato paste
1 cup white wine
Freshly grated nutmeg
1 3/4 cups lentils
4 cups chicken stock
2 cups water

ITALIAN SAUSAGE LENTIL SOUP

This makes the most awesome lentil soup. Great for the soon to come cold weather and goes together quickly.

Provided by Marie

Categories     Pork

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12



Italian Sausage Lentil Soup image

Steps:

  • Place onion, celery, garlic and carrots in food processor and pulse until finely chopped.
  • Saute the veggies in 2 tablespoons of olive oil.
  • Remove sausage from casings and crumble.
  • Add sausage to vegetables and saute until no longer pink.
  • Rinse lentils and add to pot.
  • Add broth, water and seasonings and bring to a boil.
  • Reduce heat to a simmer and cook for 1 hour, stirring often.
  • If soup becomes too thick, add more broth.
  • Taste and adjust seasonings with salt and pepper.
  • When done, drizzle with olive oil, stir and serve.

Nutrition Facts : Calories 244.4, Fat 14.8, SaturatedFat 4.4, Cholesterol 21.6, Sodium 781.9, Carbohydrate 16.1, Fiber 5.7, Sugar 3, Protein 13.9

1 medium onion
1/2 cup chopped celery
3 garlic cloves
8 baby carrots
2 tablespoons olive oil
1 lb Italian sausage
5 cups chicken broth
3 cups water
16 ounces lentils
salt and pepper
1 dash red pepper flakes
drizzle olive oil

SAUSAGE AND LENTIL SOUP

Categories     Sausage     Lentil

Yield serves 8 to 10

Number Of Ingredients 15



Sausage and Lentil Soup image

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add sausage and cook until done. Remove sausage and place on a platter, allowing time to cool. When cool, slice sausage into 1/8-inch slices. Discard all but 2 tablespoons of drippings from pan. Reheat drippings and add ham, onion, green pepper, and carrot to the saucepan. Cover and cook over medium heat for 15 minutes. Stir in garlic, cumin, thyme, and bay leaf. Cover and cook for 5 more minutes. Add chicken stock, sliced sausage, tomatoes, and lentils. Cover and cook over low heat for 2 hours. As soup cooks, skim off fat that rises to the top. After 2 hours turn off heat and discard bay leaf. Add spinach, salt, and pepper and let stand for 2 to 3 minutes before serving.

2 tablespoons olive oil
1 pound sausage (chorizo, Polish, etc.)
7 ounces smoked ham, shredded
2 large onions, chopped
1 large green bell pepper, chopped
1 medium carrot, diced
2 cloves garlic, minced
1/2 teaspoon ground cumin
3/4 teaspoon dried thyme
1 bay leaf
8 to 9 cups chicken stock
One 16-ounce can peeled tomatoes, crushed
1/2 pound dried lentils (1 1/4 cups)
12 large spinach leaves, cut into small pieces
Salt and pepper to taste

CARRABBA'S SAUSAGE AND LENTIL SOUP

I've gone to Carrabas many times just for this soup. A lady from my supper club happened to bring this in for our soup theme and it tasted exactly like Carrabas! I've substituted Italian turkey many times and you would never notice the difference. You might also want to sprinkle some fresh basil and Parmesan cheese on top. Its good with a crusty piece of bread!

Provided by Boos Mom

Categories     Lentil

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 16



Carrabba's Sausage and Lentil Soup image

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.

Nutrition Facts : Calories 345.4, Fat 13.9, SaturatedFat 4.7, Cholesterol 25.9, Sodium 1249.7, Carbohydrate 32.2, Fiber 13.6, Sugar 5.5, Protein 22.8

1 lb Italian sausage (You can also use Italian turkey sausage)
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 -3 garlic cloves
1 teaspoon salt
2 cups dry lentils
black pepper
red pepper flakes
basil
oregano
parsley
thyme

SPICY SAUSAGE LENTIL SOUP

From www.TopSecretRecipes.com I think you will find this very like the soup served at Carrabba's Restaurant. It is exceptional, indeed.

Provided by Grannydragon

Categories     Lentil

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 18



Spicy Sausage Lentil Soup image

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.

2 tablespoons olive oil
1 cup onion, chopped
3/4 cup carrot, grated
1 garlic clove, minced
1 lb Italian sausage, spicy hot and in bulk
7 cups water
5 cups chicken broth
1 lb lentils, rinsed and picked over
1 tomatoes, diced
2 tablespoons cider vinegar
1 tablespoon fresh basil, minced
1 tablespoon fresh parsley, minced
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes

HEARTY LENTIL AND SAUSAGE SOUP

Lentil soup flavored with sausage and herbs. A good hearty soup for a cold winter day.

Provided by kristi79

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 4h30m

Yield 10

Number Of Ingredients 17



Hearty Lentil and Sausage Soup image

Steps:

  • Heat a large pot over medium-high heat. Break sausage into chunks and put in the pot; cook and stir until completely browned, 5 to 7 minutes.
  • Transfer cooked sausage to a slow cooker. Add water, chicken broth, tomatoes, lentils, onion, celery, carrot, and garlic. Season mixture with garlic powder, parsley, oregano, pepper, basil, rosemary, and salt.
  • Cook on Low until lentils are tender, about 4 hours.
  • Stir cabbage into the soup; continue cooking until the cabbage is softened, 15 to 20 minutes.

Nutrition Facts : Calories 257.9 calories, Carbohydrate 34.7 g, Cholesterol 14.8 mg, Fat 5.6 g, Fiber 15.6 g, Protein 16.4 g, SaturatedFat 1.8 g, Sodium 697.5 mg, Sugar 5.2 g

½ pound bulk pork sausage
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 (16 ounce) package dry lentils, rinsed
1 large onion, chopped
1 stalk celery, finely chopped
1 cup shredded carrot
1 tablespoon chopped garlic
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
½ teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon dried basil
1 pinch dried rosemary
salt to taste
1 ½ cups diced cabbage

KRIS' LENTIL SAUSAGE SOUP

Hearty lentil soup with polska kielbasa and veggies--so easy to prepare and oh, so good!

Provided by kris

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 11



Kris' Lentil Sausage Soup image

Steps:

  • Heat oil in a large stockpot over medium heat. Stir in the onion, carrots, and celery; cook and stir for 2 minutes. Add kielbasa, chicken broth, tomatoes, garlic, lentils, and bay leaves and bring to a boil. Reduce heat and simmer for 2 hours. Season to taste with salt and pepper.

Nutrition Facts : Calories 458.8 calories, Carbohydrate 45.4 g, Cholesterol 42.5 mg, Fat 20.2 g, Fiber 19.5 g, Protein 24 g, SaturatedFat 5.9 g, Sodium 1587.7 mg, Sugar 5.3 g

2 tablespoons vegetable oil
1 onion, diced
2 carrots, sliced
2 stalks celery with leaves, chopped
1 pound kielbasa sausage, sliced
2 quarts chicken broth
1 (15 ounce) can crushed tomatoes
1 clove garlic, crushed
1 pound dry lentils, rinsed
2 bay leaves
salt and pepper to taste

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