Healthy Sausage Lentil Soup Recipes

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LENTIL SOUP WITH KALE AND SAUSAGE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield s: 6 servings

Number Of Ingredients 15



Lentil Soup with Kale and Sausage image

Steps:

  • Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
  • Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
  • Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

Nutrition Facts : Calories 380, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 23 milligrams, Sodium 1207 milligrams, Carbohydrate 44 grams, Fiber 9 grams, Protein 25 grams, Sugar 4 grams

2 tablespoons EVOO, plus more for drizzling
1 pound hot or sweet Italian sausage, casings removed
4 cloves garlic, finely chopped
2 fresh bay leaves
2 stems fresh rosemary
1 carrot, finely chopped
1 large or 2 medium onions, chopped
1 potato, peeled and cut into small dice
2 tablespoons tomato paste
1 bunch black kale, stemmed and chopped
A few gratings fresh nutmeg
1/2 cup dry white or red wine
6 cups chicken stock
1 1/4 cups brown lentils
Shaved Pecorino cheese, for serving

LENTIL SAUSAGE SOUP

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 4 quarts; 8 to 10 servings

Number Of Ingredients 27



Lentil Sausage Soup image

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.

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 AND SAUSAGE SOUP

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

Time 3h15m

Yield 10

Number Of Ingredients 18



Lentil and Sausage Soup image

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, Carbohydrate 50.2 g, Cholesterol 17.3 mg, Fat 8 g, Fiber 16 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 1008.5 mg, Sugar 5.1 g

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

SAUSAGE LENTIL SOUP

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

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11



Sausage Lentil Soup image

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, Fat 6g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 842mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 9g fiber), Protein 13g protein.

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, KALE, AND LENTIL SOUP

Provided by Rachael Ray : Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 18



Sausage, Kale, and Lentil Soup image

Steps:

  • In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
  • Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.

1 tablespoon extra-virgin olive oil
1 pound hot sausage, bulk or casing removed
1 onion, chopped
2 ribs celery, chopped, leafy tops reserved
1 large carrot, peeled and chopped
1 large Idaho (russet) potato, peeled and chopped into small dice
1 Fresno or Holland chile pepper, thinly sliced or finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 large cloves garlic, chopped or sliced
1/2 tablespoon ground cumin
Kosher salt and freshly ground black pepper
1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
1/4 cup tomato paste
1 cup white wine
Freshly grated nutmeg
1 3/4 cups lentils
4 cups chicken stock
2 cups water

KRIS' LENTIL SAUSAGE SOUP

Hearty lentil soup with polska kielbasa and veggies--so easy to prepare and oh, so good!

Provided by kris

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 11



Kris' Lentil Sausage Soup image

Steps:

  • Heat oil in a large stockpot over medium heat. Stir in the onion, carrots, and celery; cook and stir for 2 minutes. Add kielbasa, chicken broth, tomatoes, garlic, lentils, and bay leaves and bring to a boil. Reduce heat and simmer for 2 hours. Season to taste with salt and pepper.

Nutrition Facts : Calories 458.8 calories, Carbohydrate 45.4 g, Cholesterol 42.5 mg, Fat 20.2 g, Fiber 19.5 g, Protein 24 g, SaturatedFat 5.9 g, Sodium 1587.7 mg, Sugar 5.3 g

2 tablespoons vegetable oil
1 onion, diced
2 carrots, sliced
2 stalks celery with leaves, chopped
1 pound kielbasa sausage, sliced
2 quarts chicken broth
1 (15 ounce) can crushed tomatoes
1 clove garlic, crushed
1 pound dry lentils, rinsed
2 bay leaves
salt and pepper to taste

EASY LENTIL-SAUSAGE SOUP

Satisfying lentil and sausage soup with lots of flavor and dreamed up by a 6-year-old!

Provided by phdsunflower

Time 1h

Yield 8

Number Of Ingredients 11



Easy Lentil-Sausage Soup image

Steps:

  • Heat olive oil in a large stockpot over medium heat. Add sausage and cook until nearly cooked through, about 5 minutes. Remove sausage from the pot, leaving browned bits and drippings in the pot. Add carrots, celery, and onion. Cook until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in lentils and tomatoes and stir for a few times.
  • Pour in chicken stock and return sausage to the pot. Stir to mix and add bay leaves.
  • Bring to a boil over medium-high heat, reduce heat to medium, cover, and simmer for 25 minutes. Season with salt and pepper.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 41 g, Cholesterol 51.8 mg, Fat 13.5 g, Fiber 18.8 g, Protein 26.7 g, SaturatedFat 3.4 g, Sodium 1214.4 mg, Sugar 5.3 g

1 tablespoon olive oil
1 ⅓ pounds sausage links, cut into bite-sized pieces
2 medium carrots, chopped
2 stalks celery, chopped
½ medium onion, chopped
2 cloves garlic, chopped
1 pound brown lentils
1 (28 ounce) can diced tomatoes
2 quarts chicken stock
2 large bay leaves
salt and ground black pepper to taste

HEARTY LENTIL AND SAUSAGE SOUP

Lentil soup flavored with sausage and herbs. A good hearty soup for a cold winter day.

Provided by kristi79

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

Time 4h30m

Yield 10

Number Of Ingredients 17



Hearty Lentil and Sausage Soup image

Steps:

  • Heat a large pot over medium-high heat. Break sausage into chunks and put in the pot; cook and stir until completely browned, 5 to 7 minutes.
  • Transfer cooked sausage to a slow cooker. Add water, chicken broth, tomatoes, lentils, onion, celery, carrot, and garlic. Season mixture with garlic powder, parsley, oregano, pepper, basil, rosemary, and salt.
  • Cook on Low until lentils are tender, about 4 hours.
  • Stir cabbage into the soup; continue cooking until the cabbage is softened, 15 to 20 minutes.

Nutrition Facts : Calories 257.9 calories, Carbohydrate 34.7 g, Cholesterol 14.8 mg, Fat 5.6 g, Fiber 15.6 g, Protein 16.4 g, SaturatedFat 1.8 g, Sodium 697.5 mg, Sugar 5.2 g

½ pound bulk pork sausage
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 (16 ounce) package dry lentils, rinsed
1 large onion, chopped
1 stalk celery, finely chopped
1 cup shredded carrot
1 tablespoon chopped garlic
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
½ teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon dried basil
1 pinch dried rosemary
salt to taste
1 ½ cups diced cabbage

CHUNKY SAUSAGE LENTIL SOUP

Lentils are an inexpensive but nutritious power food, and these days, a hot, filling and flavorful family meal at a great price is a real comfort. My husband just loves this soup and it freezes well. -Donna Scarano, East Hanover, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 13



Chunky Sausage Lentil Soup image

Steps:

  • In a large saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain., Meanwhile, in a Dutch oven, cook the sausage, onions, celery and carrots over medium heat until meat is no longer pink and vegetables are tender; drain. Add garlic; cook 2 minutes longer., Stir in the broth, tomatoes, potato, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. Stir in lentils; heat through. Serve with croutons if desired. Freeze option: Reserving croutons for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Top each serving with croutons if desired.

Nutrition Facts : Calories 314 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 681mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 17g fiber), Protein 24g protein. Diabetic Exchanges

8 cups water
1 package (16 ounces) dried lentils, rinsed
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed and crumbled
2 medium onions, chopped
2 celery ribs, chopped
2 medium carrots, cut into 1/4-inch slices
6 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (28 ounces) crushed tomatoes
1 medium red potato, diced
1-1/2 teaspoons dried thyme
1-1/2 teaspoons coarsely ground pepper
Salad croutons, optional

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