LENTIL SOUP WITH PORK 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.

LENTIL SOUP RECIPE FROM RACHAEL RAY | RECIPE - RACHAEL RAY ...

Lentil Soup Recipe From Rachael Ray | Recipe - Rachael Ray ... image

Lentil soup is always on the New Year's menu at Rach's house to symbolize good luck, but this hearty, comforting soup is good every day of the year.

Provided by Rachael Ray

Number Of Ingredients 40

Ingredients

One 12- to 14-ounce package small lentils (Rach likes Italian lentils from Umbria or Norcia)
2 large bay leaves
1 onion
halved
Salt
1 cup dried porcini mushrooms
2 quarts stock
chicken bone broth or vegetable stock
3 tablespoons extra-virgin olive oil (EVOO)
2 carrots
finely chopped
2 ribs celery
chopped
1 onion
chopped
1 leek
chopped
1 small bulb fennel
cored and chopped
4 cloves garlic
chopped
Salt and black pepper or white pepper
About ¼ teaspoon freshly grated nutmeg
¼ cup tomato paste or 1 cup chopped tomatoes (optional)
½ cup white or red Italian wine
A generous bundle of sage and rosemary
tied with string
2 bay leaves
4 cups stemmed thinly sliced Tuscan or flat kale or 6 cups stemmed medium spinach
coarsely chopped
Walnuts
chopped and toasted
Parsley
chopped
Sweet or hot Italian sausage
sliced or diced
Crème fraiche
Lemon juice
Dijon mustard
Herbs

Steps:

For the lentils, soak lentils overnight
Rinse and drain, then place in a pot with a couple of quarts of water, bay and onion, bring to boil, season with salt and cook 1 hour, skimming the lentils as need be
Cook lentils 1 hour at low boil
Drain if more than 2 cups of liquid remain and remove bay and onion from lentils
For the soup base, steep mushrooms in stock in a saucepot over medium heat
Reduce liquid to 6 cups, remove the mushrooms and finely chop
Heat a soup pot or Dutch oven over medium-high heat with EVOO, add carrots, celery, onion, leek, fennel, garlic, season with salt and black pepper or white pepper, add a little nutmeg (about ¼ teaspoon), soften 5 minutes and add tomato paste, stir to combine, add wine, herbs, stock and mushrooms, lentils, and simmer 30 minutes
Add the kale or spinach to wilt, and adjust salt and pepper
Serve lentils in shallow bowls with toppings of choice
(If using, mix the chopped and toasted walnuts with parsley and stir the crème fraiche with a touch of lemon juice, Dijon mustard and herbs
)

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LENTIL SAUSAGE SOUP RECIPE | INA GARTEN | FOOD NETWORK

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Reviews 4.7
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Category main-dish
Cuisine french

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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