Best Lentil Soup With Vegetables And Andouille Sausage Recipes

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LENTIL SAUSAGE SOUP



Lentil Sausage Soup image

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 4 quarts; 8 to 10 servings

Number Of Ingredients 27

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

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.

LENTIL SOUP WITH ANDOUILLE SAUSAGE RECIPE - (4.4/5)



Lentil Soup with Andouille Sausage Recipe - (4.4/5) image

Provided by Dr_Mom

Number Of Ingredients 11

4 1/2 cups chicken stock or canned low-salt chicken broth
4 1/2 cups beef stock or canned broth
1 1/2 cups dried lentils
2 teaspoons fennel seeds
2 tablespoons olive oil
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onion
6 ounces andouille sausage, halved lengthwise, cut into 1/2-inch pieces
2 teaspoons dried thyme
1/2 teaspoon Creole seasoning

Steps:

  • Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes. Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet. Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes. Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)

LENTIL SOUP WITH VEGETABLES AND ANDOUILLE SAUSAGE



Lentil Soup With Vegetables and Andouille Sausage image

Another hearty, nutritious soup recipe, loaded with protein, fiber, and flavor. It doesn't take as long as some of my other soup recipes, but is every bit as good. I created this on a cold and rainy Portland, Oregon day, and served it with warm sliced baguette. Excellent!

Provided by E. J. Hilden

Categories     Pork

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans lentils
5 medium onions
9 garlic cloves
2 tablespoons ground cumin
1 lb dry lentils
2 tablespoons ham soup base
1 1/2 lbs andouille sausages
3 carrots
4 stalks celery
1 1/2 cups frozen green beans
1 cup frozen broccoli
2 tablespoons vegetable oil
salt and pepper

Steps:

  • Heat the vegetable oil in the bottom of your soup pot over medium heat. While the oil is heating, peel and chop the onions and garlic. When the onions and garlic are chopped, turn the oil up to medium-high heat and toss the onions and garlic in, stirring once in a while.
  • Next, slice the andouille sausage into penny slices and add to the onions and garlic. Add ground cumin. Give it a stir.
  • Next, chop the carrots and celery at an angle (longer cuts) and add them to the onions and sausage. Stir the mixture, turn the heat down to medium, and cover for about fifteen minutes.
  • Put the canned lentils into a blender and add the ham base and half a can of water. Cover and liquify the canned lentils, blending for about five minutes or until completely smooth. You should end up with a thick puree. Add the puree to the soup pot and stir inches Fill your blender beaker two-thirds of the way with water, cover and blend for a few seconds until the leftover puree is in the water, and add that water to the soup pot as well. Bring the soup to a boil and turn down to medium- low heat. Cover the soup pot and ignore it for fifteen minutes.
  • Put the pound of dry lentils in a strainer and rinse with col water until clean. Add to the soup pot, stirring until everything is mixed, and bring to a boil. Reduce heat to medium low and cover. Cook for half an hour, stirring once in a while.
  • After half an hour, add the frozen green beans and broccoli to the soup. Stir them in, cover, and simmer for another forty-five minutes to an hour, stirring once in a while. Salt and pepper to taste only after the lentils are tender and the vegetables are soft.
  • The soup is done when the dry lentils are tender and the vegetables are soft. The broth should have a slightly spicy and smoky character from the sausage. Serve hot with warm baguette or your favorite quick bread.

Nutrition Facts : Calories 472.9, Fat 18.8, SaturatedFat 5.9, Cholesterol 32.4, Sodium 717, Carbohydrate 48.5, Fiber 19.7, Sugar 5.9, Protein 28.7

LENTIL SOUP WITH ANDOUILLE SAUSAGE



Lentil Soup with Andouille Sausage image

Categories     Soup/Stew     Herb     Pork     Vegetable     Mardi Gras     Back to School     Dinner     Lunch     Sausage     Lentil     Fall     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

4 1/2 cups chicken stock or canned low-salt chicken broth
4 1/2 cups beef stock or canned broth
1 1/2 cups dried lentils
2 teaspoons fennel seeds
2 tablespoons olive oil
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onion
6 ounces andouille sausage, halved lengthwise, cut into 1/2-inch pieces
2 teaspoons dried thyme
1/2 teaspoon Creole seasoning

Steps:

  • Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.
  • Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.
  • Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes.
  • Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)

HEARTY LENTIL AND SAUSAGE SOUP



Hearty Lentil and Sausage Soup image

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

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

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

LENTIL-SAUSAGE-VEGETABLE SOUP



Lentil-Sausage-Vegetable Soup image

Surprisingly hearty for such a tiny legume, lentils are the perfect match for smoky sausage and winter vegetables in this thick soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 5

Number Of Ingredients 12

1 tablespoon oil
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 garlic clove, minced
1 cup dried lentils, sorted, rinsed
1/2 lb. cooked smoked sausage, quartered lengthwise, sliced
1 (4.5-oz.) jar sliced mushrooms, drained
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 cup water
2 (14-oz.) cans chicken broth

Steps:

  • Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently.
  • Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 to 40 minutes or until lentils and vegetables are tender.

Nutrition Facts : Calories 305, Carbohydrate 29 g, Cholesterol 25 mg, Fiber 10 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 1/3 Cups, Sodium 1310 mg, Sugar 4 g

EASY LENTIL-SAUSAGE SOUP



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

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

SLOW COOKER LENTIL SOUP WITH SAUSAGE



Slow Cooker Lentil Soup with Sausage image

A hearty but wholesome soup of lentils, sausage, and veggies prepared in a slow cooker.

Provided by Jacqueline

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

Time 6h30m

Yield 6

Number Of Ingredients 16

2 kielbasa sausages, chopped
2 carrots, diced
2 stalks celery, chopped
1 onion, chopped
1 (14.5 ounce) can crushed tomatoes
2 cups dried lentils
2 cups water
2 cups wine
¼ cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
1 bay leaf
salt and ground black pepper to taste
½ cup fresh spinach leaves

Steps:

  • Combine sausages, carrots, celery, onion, tomatoes, lentils, water, wine, oil, garlic, oregano, basil, thyme, bay leaf, salt, and pepper in the bottom of a slow cooker.
  • Cover and cook on Low until lentils are tender and sausage is no longer pink, 6 to 8 hours.
  • When ready to serve, stir in spinach and cook until it wilts, 7 to 10 minutes. Remove bay leaf.

Nutrition Facts : Calories 930.1 calories, Carbohydrate 53.1 g, Cholesterol 108 mg, Fat 55.9 g, Fiber 22.2 g, Protein 37.3 g, SaturatedFat 23 g, Sodium 1395.5 mg, Sugar 6.8 g

LENTIL SOUP WITH ANDOUILLE SAUSAGE



Lentil Soup with Andouille Sausage image

Make and share this Lentil Soup with Andouille Sausage recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

4 1/2 cups chicken stock or 4 1/2 cups canned chicken broth
4 1/2 cups beef stock or 4 1/2 cups canned beef broth
1 1/2 cups dried lentils
2 teaspoons fennel seeds
2 tablespoons olive oil
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onion
1/2 lb andouille sausage, casing removed,halved lengthwise,cut into 1/2 inch pieces
2 teaspoons dried thyme
1 teaspoon creole seasoning
salt and pepper

Steps:

  • Combine both stocks and lentils in a large pot.
  • Over high heat, bring to a boil.
  • Reduce heat, cover and simmer for 30 minutes.
  • In a skillet, over medium heat, add fennel seeds; saute until light golden brown, about 2 minutes.
  • Remove seeds from skillet.
  • Heat oil in same skillet over medium heat.
  • Add celery, carrot, and onion; saute until onion is translucent and celery and carrot are tender, about 5-10 minutes.
  • Add toasted fennel seeds, sauteen vegetables, sausage, thyme and Creole seasoning to soup.
  • Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes.
  • Season soup to taste with salt and pepper.

Nutrition Facts : Calories 427.7, Fat 18.1, SaturatedFat 5.2, Cholesterol 27, Sodium 1397.2, Carbohydrate 39.2, Fiber 15.6, Sugar 5, Protein 26.6

ANDOUILLE SAUSAGE SOUP



Andouille Sausage Soup image

I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. My wife suggested adding the andouille and now it's one of my favorite andouille sausage recipes. -Steven Thurner, Janesville, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 55m

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

Number Of Ingredients 14

1 tablespoon canola oil
2 large onions, chopped
3 medium carrots, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 package (12 ounces) fully cooked andouille chicken sausage links, cut into 1/4-inch slices
1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes
1 can (28 ounces) crushed tomatoes in puree
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium beef broth
2 teaspoons liquid smoke, optional
1/4 teaspoon cayenne pepper, optional
Sour cream, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Remove from pot., In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. If desired, top servings with sour cream.

Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 540mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges

LENTIL AND SAUSAGE SOUP



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

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

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