Hamsausagelentilsoup Food

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LENTIL AND SAUSAGE SOUP

2019-04-04



Lentil and Sausage Soup 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

Time 3h15m

Yield 10

Number Of Ingredients 18

Ingredients:

  • 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, 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

EASY LENTIL-SAUSAGE SOUP

2019-02-21



Easy Lentil-Sausage Soup image

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

Ingredients:

  • 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

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

SAUSAGE AND LENTIL SOUP

2009-09-20



Sausage and Lentil Soup image

I found this recipe at The Joy of Soup website. It is very similar to Carrabba's Sausage and Lentil soup. It was so good I just had to share. I put the veggies all in the food processor and diced the fine. Everything was about the size of the lentil

Provided by tammy dalton

Categories     Lentil

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients:

  • 1 large carrot
  • 2 stalks celery
  • 1 large onion
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 lb hot Italian sausage
  • 8 cups chicken broth
  • 1 (28 ounce) can diced tomatoes
  • 2 cups dried lentils
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon fennel seed
  • 1 bay leaf

Steps:

  • Dice the first four ingredients and sauté them in a large pot with the oil. Sauté until tender.
  • Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
  • Pour 8 cups for chicken broth, the vegetables back into the pot.
  • Add tomatoes and lentils.
  • Add remaining ingredients.
  • Simmer until the lentils are tender, 30-45 minutes.
  • Remove 1/3 of the soup and puree. then return it to the pot.
  • Correct the seasonings and remove bay leaf.

Top Asked Questions

  1. How to cook Ham and lentils for Soup?
    To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes. Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.
  2. What to eat with country ham?
    It includes dry aged country ham, plus jalapeno and optional Tabasco sauce for a punch of heat. Continue to 5 of 11 below. This chunky potato soup with ham puts an American twist on the classic French vichyssoise. Loads of diced ham goes into the rich and robust bowl, along with potatoes, carrots, onion, heavy cream, and vegetable broth.
  3. What do you put in your ham soups?
    He also likes thicker soups, so here is what I did: I used 2 potatoes, 4 carrots, one heaping cup of corn, and I added fresh parsley at the end. I didn’t salt it too much because of the ham and because I added oyster crackers before serving.
  4. How to cook sausage and lentils?
    When sausage is almost done, add in the garlic and allow to cook. In a large stock pot or dutch oven, combine all ingredients and bring to boil. Reduce heat to simmer and cover. Simmer for about 1 hour or until lentils are tender. If soup is too thick, add water for desired consistency. Sprinkle with basil, oregano, and parmesan for garnish.

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