EASY LENTIL AND SAUSAGE SOUP RECIPES

SAUSAGE AND LENTIL SOUP RECIPE - FOOD.COM

Sausage and Lentil Soup Recipe - Food.com image

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

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

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

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.

Nutrition Facts : Calories 451.6, FatContent 19.4, SaturatedFatContent 6.2, CholesterolContent 32.4, SodiumContent 1745.5, CarbohydrateContent 39.5, FiberContent 16.8, SugarContent 6.2, ProteinContent 29.5

LENTIL SOUP WITH SAUSAGE RECIPE | REAL SIMPLE

Lentil Soup With Sausage Recipe | Real Simple image

This cozy lentil soup has a handful of shortcuts up its sleeve.

Provided by Liz Mervosh

Total Time 45 minutes

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
12 ounces kielbasa, thinly sliced (about 2½ cups)
1?½ cups finely chopped yellow onion (from 1 onion)
2 medium stalks celery, halved lengthwise and thinly sliced (about 3/4 cup)
2 teaspoons finely chopped fresh rosemary, plus more for serving
2 cups lower-sodium vegetable broth
1 14.5-oz. can no-salt-added diced tomatoes
2 14-oz. cans brown lentils, drained and rinsed
½ teaspoon kosher salt
¼ cup sour cream (optional)

Steps:

Heat oil in a large saucepan or medium Dutch oven over medium. Add sausage; cook, flipping occasionally, until browned in spots, about 6 minutes.
Stir in onion, celery, and rosemary. Cook, stirring often, until slightly softened, about 5 minutes.
Stir in broth, tomatoes, lentils, and salt. Bring to a boil over high. Reduce heat to low; gently simmer, stirring once or twice, until flavors meld, about 15 minutes.
Divide soup among 4 bowls. Top each bowl with sour cream, if desired, and chopped rosemary.

Nutrition Facts : Calories 584 calories, CarbohydrateContent 43 g, CholesterolContent 69 mg, FatContent 35 g, FiberContent 16 g, ProteinContent 25 g, SaturatedFatContent 11 g, SodiumContent 1469 mg, SugarContent 12 g

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