TUSCAN LENTIL SOUP WITH SAUSAGE RECIPES

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LENTIL AND SAUSAGE SOUP RECIPE | ALLRECIPES



Lentil and Sausage Soup Recipe | Allrecipes image

Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl.

Provided by ANGCHICK

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Beans and Peas    Lentil Soup Recipes

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours 0 minutes

Yield 10 servings

Number Of Ingredients 18

½ pound sweet Italian sausage
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
2 bay leaves
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 tablespoon salt, or to taste
½ teaspoon black pepper
½ pound ditalini pasta

Steps:

  • Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
  • Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

Nutrition Facts : Calories 353 calories, CarbohydrateContent 50.2 g, CholesterolContent 17.3 mg, FatContent 8 g, FiberContent 16 g, ProteinContent 18.9 g, SaturatedFatContent 2.7 g, SodiumContent 1008.5 mg, SugarContent 5.1 g

ITALIAN LENTIL SOUP WITH SAUSAGE | HURST BEANS



Italian Lentil Soup with Sausage | Hurst Beans image

""...As much as I like peas and beans I can’t believe it took me so long to try my hand at lentils. They’re super easy to cook and the kids lap them up because they’re so much smaller than beans, they don’t even realize what they’re eating. Fiber and protein, y’all! Holla!""

Provided by HURSTBEANS.COM

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 12 servings

Number Of Ingredients 9

1 (15.5-oz) bag [Hurst’s Garlic & Herb Lentils](/products/hursts-garlic-herb-lentils)
1.25-1.5 lbs. Italian sausage (I used hot)
2 tablespoons olive oil
2 cups diced onion
1 1/2 cups diced carrots
1 1/2 cups diced celery
3-4 cloves garlic, diced
6 cups chicken broth
2 cups water

Steps:

  • Remove casings from sausage (if applicable). Brown and crumble sausage over medium to medium-high heat in a Dutch oven or large pot until cooked through (take care not to let the pot scorch or burn). Using a slotted spoon, remove sausage from pot and set aside.
  • Add olive oil, carrots, onion and celery to pot and sauté until onions become translucent (about 4-5 minutes). Take a picture so you can show your friends you just cooked a classic French mirepoix. Boom.
  • Add garlic and continue cooking for 2 minutes.
  • Add chicken broth, water, lentils (with seasoning packet) and sausage to pot and bring to a boil. Once boiling, reduce heat to medium-low, cover, and cook for 40 minutes or until lentils are tender. Turn off heat and let soup rest, covered, for 20 minutes before serving.

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