LENTIL SOUP SAUSAGE RECIPES

Name: Lentil Sausage Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 quarts; 8 to 10 servings
Cuisine: french
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

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.

SAUSAGE LENTIL SOUP RECIPE: HOW TO MAKE IT

Sausage Lentil Soup Recipe: How to Make It image

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

Total Time 01 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

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

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, FatContent 6g fat (2g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 842mg sodium, CarbohydrateContent 22g carbohydrate (6g sugars, FiberContent 9g fiber), ProteinContent 13g protein.

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