LENTIL SOUP WITH ITALIAN SAUSAGE RECIPES

Name: Sausage Lentil Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings.
Cuisine: Europe, Italian
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

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.

ITALIAN-STYLE LENTIL SOUP RECIPE: HOW TO MAKE IT

Italian-Style Lentil Soup Recipe: How to Make It image

I cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. —Rachel Keller, Roanoke, Virginia

Provided by Taste of Home

Categories Lunch

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
2 medium onions, chopped
2 celery ribs, thinly sliced
1 medium carrot, chopped
1 cup dried lentils, rinsed
1/4 cup minced fresh parsley
1 tablespoon reduced-sodium beef bouillon granules
1/2 teaspoon pepper
5-1/4 cups water
1 can (6 ounces) tomato paste
2 tablespoons white vinegar
2 teaspoons brown sugar
1/2 teaspoon salt
2 tablespoons shredded Parmesan cheese

Steps:

In a large saucepan coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender., Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally., Stir in tomato paste, vinegar, brown sugar and salt; heat through. Serve with cheese.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 122 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 420mg sodium, CarbohydrateContent 21g carbohydrate (11g sugars, FiberContent 6g fiber), ProteinContent 6g protein. Diabetic Exchanges 2 vegetable

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