Best 20 Sausage And Lentil Soup Recipes

LENTIL AND SAUSAGE SOUP

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.

SAUSAGE AND LENTIL SOUP

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.

SPINACH AND SAUSAGE LENTIL SOUP

Steps:

• In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain., Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through., Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SLOW COOKER LENTIL SOUP WITH SAUSAGE AND GREENS

Steps:

• In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes. Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
• Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes. Add the onion and garlic powders, the herbs, red-pepper flakes and several generous grinds of black pepper. Stir to combine. Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
• Scrape the skillet mixture into the slow cooker with the sausage. Add the bay leaf and the lentils. Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice. Pour in the chicken stock. Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock. Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
• Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale. Stir in the vinegar. Serve in bowls, topped with chopped basil and grated Parmesan.

SPICY LENTIL AND SAUSAGE SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking into small pieces with a wooden spoon, until browned, 4 to 5 minutes.
• Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Push the ingredients to the sides of the pot to make a well in the center. Add the chili powder, cumin and paprika in the well and toast until fragrant, 1 minute. Season with 1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper and stir in the bay leaf.
• Stir in the chicken stock, tomato sauce, red wine and lentils. Increase the heat and cook until boiling, then reduce to a hearty simmer. Cover and cook until the lentils are cooked through, 30 to 35 minutes.
• Remove from the heat, then stir in the basil, hot sauce and lemon juice. Taste to adjust the seasoning and serve over quinoa if desired.

HEARTY LENTIL AND SAUSAGE SOUP

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.

LENTIL, KALE, AND SAUSAGE SOUP

Steps:

• Heat a large pot over medium heat. Cook and stir sausage until browned, about 5 minutes. Add kale stems, carrots, and onion; saute until soft, about 5 minutes. Pour in water and lentils; bring to a boil. Reduce heat to a simmer until lentils are tender, about 20 minutes.
• Stir tomato paste, vinegar, brown sugar, garlic powder, garam masala, thyme, dill, tarragon, and salt into the pot. Return to a boil. Reduce heat; simmer, uncovered, until flavors blend, about 15 minutes. Toss in kale leaves and let wilt, about 5 minutes.

LENTIL, KALE, AND SAUSAGE SOUP

Steps:

• In a 3-quart heavy saucepan brown sausage over moderate heat and transfer with a slotted spoon to paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add enough oil to measure 1 teaspoon fat. Cook garlic, stirring, until golden. Add onion and cook, stirring, until softened.
• Add lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer, uncovered, until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste.

TURKEY SAUSAGE AND LENTIL SOUP

Steps:

• In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; remove with a slotted spoon., In same pot, saute onion, celery and carrot until tender, 4-6 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in sausage, lentils, tomatoes and broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 30-40 minutes, stirring occasionally. Remove bay leaf., Transfer 5 cups soup to a blender; cool slightly. Cover; process until smooth. Return to pot; heat through. If desired, top servings with yogurt and parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

LENTIL AND SMOKED SAUSAGE SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Stir in lentils, onion, cabbage, and garlic; cook until tender. Stir in sausage and tomatoes. Crumble vegetable cubes over mixture and pour in water. Stir in bay leaf, thyme, and cayenne pepper. Bring to a boil; cover, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper to taste.

LENTIL, CHICKEN SAUSAGE, AND SWEET POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and cook until softened, 3 to 4 minutes. Add garlic, ginger, and chile; cook and stir for 2 minutes. Add sausage and cook, stirring constantly, until broken up and browned, about 5 minutes.
• Pour water, chicken stock, and coconut milk into the pot. Add sweet potato, black beans, diced tomatoes, red lentils, tomato paste, and bay leaves, stirring after each addition. Season with salt, cumin, coriander, paprika, cinnamon, and red pepper flakes.
• Bring soup to a boil; reduce heat and simmer until sweet potato and lentils are soft, 30 to 40 minutes. Add more water if soup gets too thick.

SAUSAGE, LENTIL AND KALE SOUP

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium heat.
• Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
• Add celery and onion and cook until softened, about 5 minutes.
• Add lentils, broth, and 1/2 cup water and bring to a boil.
• Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, about 25 minutes.
• Add kale and season with salt.
• Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes.
• Remove from heat, stir in red-wine vinegar, and season with salt and pepper.

SMOKED SAUSAGE AND LENTIL SOUP

Steps:

• Wash and sort through lentils, removing any stones, etc.
• In a large pot, heat the olive oil over medium-high heat.
• Add the onions, celery, carrots and garlic. Cook, stirring often, until onions have begun to wilt, about 10 minutes.
• Add remaining ingredients and heat until boiling, reduce heat to low, cover and simmer until lentils are tender, about 1 to 1 1/2 hours.
• Remove bay leaves, let "rest" for about 15 minutes to blend flavors and serve.
• This may be thinned with a little more broth or water if it becomes too thick.

SAUSAGE AND LENTIL SOUP

Steps:

• In a Dutch oven or soup kettle, cook sausage over medium heat until no longer pink; drain. Add the next nine ingredients. , Bring to a boil. Add lentils. Reduce heat; cover and simmer for 60-70 minutes or until the lentils are tender.

SPICY SAUSAGE, BEAN / LENTIL, AND TOMATO SOUP

Steps:

• Heat 2 tsp. olive oil, add chopped onion and celery and saute until it's just starting to brown, about 5 minutes. Add minced garlic and saute 1 minute more, then add red pepper flakes, dried thyme, dried oregano, and ground fennel seed and saute 1 minute more. Cook beans / lentils separately with combo of water and chicken broth. When tender add onions. Add the rest of the chicken stock, diced tomatoes and juice, and bay leaves to the soup pot. Heat soup until it's barely boiling, then reduce heat. Add 2 tsp. more olive oil to pan that had onions, squeeze turkey sausage out of casings and saute until the sausage is nicely browned, breaking it apart with a metal turner as it cooks. (You may need a bit more olive oil if you don't use a non-stick pan.) Add browned sausage to soup pot, then deglaze the pan with 2 cups of the chicken stock, scraping the browned sausage bits off the bottom of the pan, and add that to soup pot. When lentils are soft, remove about 1/3 of soup mixture and use an immersion blender, food processor, or blender to puree the mixture until it's very smooth, about 2 minutes. (Be very careful with the hot soup if you use a food processor or blender.) Taste soup, season to taste with salt and fresh ground black pepper, and serve hot, garnished with chopped parsley if desired. This soup freezes well, so you might want to make a double batch and freeze some for lunches to take to work.

FRENCH LENTIL SOUP WITH SAUSAGE AND KALE RECIPE - (4.4/5)

Steps:

• First, make sure you always wash and pick through your lentils. Rarely, they can be mixed in with small stones. I say rarely because I have only ever found 1 stone, but trust me it's better for you to find the stone with your hands rather than your teeth. Remove the casing from your sausage, which just looks awful when you take a picture of it... but still do it, it will make breaking it up in the pot a cinch. Heat 2 Tbs of olive oil in the pot and sear the sausage on both sides before breaking it apart. If you try too early then it just starts sticking to your spoon. Remove the sausage with a slotted spoon, reserving the fat. Add the red pepper flakes to the sausage fat and then the kale. Season with salt and pepper and sauté the kale for about 2 minutes. Add it to the sausage. Put the remaining 2 Tbs of olive oil in the pot and add the vegetables. Sauté this mix for about 10 minutes until the vegetables become soft and transparent. Add the thyme, bay leaves, lentils and 6 cups of water. Season with salt and pepper, bring to a simmer and cook for 25 - 30 minutes until the lentils are done. Add the vinegar, kale, sausage and any more water to achieve the consistency you want. Cook for 5 more minutes to reheat the kale and sausage. Serve immediately. This soup saves well and tastes even better the next day. Bon Appétit.

CROCK POT LENTIL AND SAUSAGE SOUP

Steps:

• Rinse lentils and drain.
• Place all ingredients in crock pot.
• Cook on low for 6 hours, stirring occasionally.

RICH LENTIL AND TURKEY SAUSAGE SOUP

Steps:

• Wash and pick over the lentils (to make sure there are no stones) and bring to a boil in the broth or water in a large soup pot. Lower the heat and simmer for 10 minutes.
• Meanwhile, heat the olive oil in a large skillet. Sauté the garlic, onion, celery, and sausage for 5 minutes over medium heat. Add the tomatoes and sauté for another 5 minutes.
• Add the vegetable-sausage mixture and seasonings to the lentils. Simmer for 20 to 30 minutes, or until the lentils are tender but not mushy. Serve with a dollop of plain yogurt and chopped parsley for garnish.

TURKEY SAUSAGE AND LENTIL SOUP

Steps:

• In a large saucepan coated with non-stick cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes.
• Add the sausage, carrot, and garlic; cook 2-3 minutes longer, or until onion is tender.
• Stir in the broth, lentils, oregano, cumin, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes, or until vegetables and lentils are tender.
• Stir in tomatoes, Worchestershire sauce, and spinach. Cook until heated through and spinach is wilted.

SPLIT PEA AND LENTIL SOUP WITH HOMEMADE SAUSAGE

Steps:

• In a pot sweat the onion, celery, carrot and garlic in the butter and oil with the lid until the vegetables are softened. Add the broth and ham hock and bring mixture to simmer. Add the lentils, split peas, thyme and rosemary and simmer uncovered for 1 hour or until lentils and peas are tender. Make the sausage mixture: While the soup is simmering, combine in a bowl the salt, red pepper flakes, garlic, fennel seeds, Marsala, paprika and add the pork. Mix well, then grind once in a meat grinder on the coarse setting. (May be ground in a food processor, pulsing until ground coarse and well combined.) Transfer mixture to jelly roll pan, spreading evenly. Bake in a preheated 375 degree oven until cooked through. Transfer to a bowl with slotted spoon. Spoon the soup into bowls, top with some of the sausage mixture and serve.