Hamsausagelentilsoup Food

LENTIL AND SAUSAGE SOUP

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.

EASY LENTIL-SAUSAGE SOUP

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.

SAUSAGE AND LENTIL SOUP

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.