Best 8 Stewed Lentils With Soy Sausage Recipes

FRENCH-LENTIL AND SAUSAGE STEW

Steps:

• Heat 2 tablespoons oil in a large saucepan over medium-high heat until hot but not smoking. Brown sausage, about 6 minutes. Transfer to a bowl.
• Add onion, carrots, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
• Stir in the lentils, stock, 3 1/2 cups water, bay leaf, 1 teaspoon rosemary, and remaining 2 tablespoons oil; season with salt. Bring stew to a boil. Reduce heat to medium-low, and simmer until lentils are just tender, about 50 minutes.
• Return sausage to the pan; cook until heated through, about 5 minutes. Stir in remaining 2 teaspoons rosemary. Season stew with salt and pepper.

SAUSAGE LENTIL STEW

Steps:

• In a Dutch oven, cook the kielbasa, carrots, celery, onion and garlic in oil until vegetables are almost tender, about 5 minutes. Stir in the water, potatoes, broth, lentils, salt, cumin and cayenne; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until potatoes are tender, stirring occasionally. Add tomatoes and chiles; heat through.

SAUSAGE AND LENTILS

Steps:

• Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.

LENTIL-SAUSAGE STEW

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook sausage in oil 5 to 6 minutes, stirring frequently, until golden brown. With slotted spoon, remove sausage to bowl; cover to keep warm.
• Add carrots, onion and sweet potato to drippings in Dutch oven. Cook 8 minutes, stirring occasionally, until almost tender. Stir in garlic and thyme; cook 1 minute. Add lentils and broth. Heat to boiling; reduce heat. Cover; simmer 30 minutes or until lentils are tender.
• Stir in sausage, tomatoes, salt and pepper, breaking up tomatoes. Cook uncovered 5 to 7 minutes. Stir in spinach; cook 2 to 3 minutes or until wilted.

SAUSAGE AND LENTIL STEW

Steps:

• Rinse the lentils and cull them for small stones and debris. Put them in a heavy 4-quart pot with a tight-fitting lid. Cut thick sausages into 1-inch lengths or thin ones into 2-inch lengths, and put them in the pot. Clean and thinly slice the celery, chop the leaves, peel and finely chop the onion, and add it all to the pot.
• Pour in the water, and add the salt and a few grindings of black pepper. Stir all the ingredients together, cover, and bring to a boil over medium heat, stirring occasionally.
• Reduce the heat and cook at a lively simmer for about 1 hour, stirring from time to time to prevent the lentils from burning. When the sausages and lentils are cooked and the liquid has thickened, serve piping hot in bowls.

LENTIL STEW WITH SAUSAGE

Steps:

• In a 6 to 8 quart pot of Dutch oven, heat oil over medium-high heat.
• Saute onions, garlic and carrots until soft, about 10 minutes.
• Add sausage, lentils, broth, sage, thyme, pepper and salt.
• Bring to a boil.
• Reduce heat and simmer, covered, until lentils are barely tender, about 20 minutes.
• Stir in kale or spinach.
• Bring to a boil, cover, and simmer for 10 minutes or until lentils are tender.
• Ladle soup into soup bowls.

ITALIAN SAUSAGE & LENTIL STEW

Steps:

• SPRAY saucepot with vegetable cooking spray. Add sausage and cook until browned.
• ADD onion, carrots and garlic and cook until tender.
• ADD broth, potatoes, lentils, bay leaf and oregano. Heat to a boil. Cover and cook over low heat 40 minute or until lentils are done.
• STIR in broccoli rabe and cook 5 minute Remove bay leaf.

STEWED LENTILS WITH SOY SAUSAGE

Steps:

• Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent.
• Add the garlic, celery, and sausage. Sauté, stirring frequently, until all the ingredients are golden and touched here and there with browned spots.
• Add the lentils, tomatoes, and thyme. Turn the heat to medium-high and bring to a gentle simmer. Return to medium-low heat and cook for 3 to 4 minutes, until the tomatoes have just softened.
• Stir in the parsley, season with salt and pepper, and serve at once in shallow bowls.
• Make a hearty meal with an easy potato dish like Fingerling Fries (page 194) or Sautéed Paprika Potatoes (page 207). Add an interesting salad chosen from the mixed greens salad suggestions under Recipe Not Required (page 192).
• If time allows, cook some brown rice and serve this dish over it on a plate rather than in shallow bowls. If you like the idea of serving this with a grain but don't want to wait for brown rice, couscous works well, too. Maple-Roasted Baby Carrots (page 205) made with the stovetop option makes a good side dish. Add a simple green salad to the meal.
• If you want a meal with no additional recipes to follow, all you need are microwaved sweet potatoes and a green salad.
• Calories: 490
• Total Fat: 19g
• Protein: 40g
• Carbohydrates: 45g
• Fiber: 24g
• Sodium: 925mg