LENTIL AND SAUSAGE RECIPE RECIPES

Name: Carrabba's Spicy Sausage Lentil Soup
Prep time: 37 min
Cook time: 37 min
Total time: 1 h 15 min

CARRABBA'S SAUSAGE AND LENTIL SOUP RECIPE | TOP SECRET RECI…

Carrabba's Sausage And Lentil Soup Recipe | Top Secret Reci… image

It's not served every day at Carrabba's Italian Grill, but when this amazing soup is on the menu consider yourself lucky and snag a bowl. It's chock-full of lentils and other good bits of vegetables and herbs, plus there are big chunks of spicy Italian sausage in every bite. Best of all, Carrabba's sausage and lentil soup recipe is a cinch to clone. Most of the work here is just chopping stuff up, including a small ham steak which you can find where the bacon is sold in your market. If you can't find a ham steak, you can slice up some deli ham. Get everything in a pot and let it simmer. In 1 hour you'll have enough hot, chunky soup for at least a dozen cup-size servings. Also enjoy our Carrabba's chicken marsala recipe. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 15 minutes0S

Prep Time 37 minutes30S

Cook Time 37 minutes30S

Ingredients

Nutrition Facts : Calories 575 calories

LENTIL SAUSAGE SOUP RECIPE | INA GARTEN | FOOD NETWORK

Lentil Sausage Soup Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 4 quarts; 8 to 10 servings

Number Of Ingredients 27

Ingredients

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

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.

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