Best Lentils With Wild Mushrooms And Sausage Recipes

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ITALIAN SAUSAGE AND LENTILS



Italian Sausage and Lentils image

Traditional Italian comfort food that's protein-packed and easy to make. No need to soak the lentils ahead of time. Use mild or spicy Italian sausage.

Provided by Angela Allison

Categories     Main Course

Time 50m

Number Of Ingredients 14

1 tablespoon olive oil
5 links Italian sausage ((mild or spicy))
1 medium onion, chopped
2 carrots, peeled and chopped
4 stalks celery, chopped
2 cloves garlic, minced
2 cups lentils ((brown or green lentils))
¼ cup red wine
1 15 ounce can diced tomatoes
4 cups broth ((vegetable or chicken broth))
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup chopped parsley

Steps:

  • Heat olive oil in dutch oven or pot over medium heat. Add in sausages and cook just until browned (they will not be cooked through at this point.) Remove sausages from pot and set aside.
  • To the pot, add chopped onion, carrot, celery, and garlic. Cook until the vegetables start to soften, about 5 minutes. Stir in the lentils and red wine, and cook for a minute. Pour in the canned tomatoes, broth, oregano, and salt and pepper. Bring to a boil and reduce to simmer. Add back in the sausages, pressing into the lentils. Cover and simmer, stirring occasionally until lentils are al dente, about 30 minutes.
  • Remove cooked sausages from pot. Stir in parsley. Serve lentils in a bowl with a link of sausage on top.

Nutrition Facts : Calories 489 kcal, ServingSize 1 serving

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.

ITALIAN SAUSAGES WITH LENTILS



Italian Sausages with Lentils image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

3 to 4 tablespoons olive oil (not extra-virgin), divided
1 onion, finely chopped
Sprinkling salt
About 2 3/4 cups (about 18 ounces) dried Puy lentils
1 fat clove garlic, squished with the flat side of a knife, and skin removed
8 Italian sausage links
1/3 cup plus 1 tablespoon red wine
1/4 cup water
Flat-leaf parsley, roughly chopped, for garnish

Steps:

  • For the lentils:
  • Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
  • Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
  • Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.

SAUSAGE AND LENTILS



Sausage and Lentils image

A simple dish with a distinct flavor that will leave you craving more. Lentils are cooked with Polish sausage and cumin to make a fast and satisfying meal that is ready in under 30 minutes with minimal effort. Use any type of sausage - I have used bratwurst, chorizo and leftover hot links as well.

Provided by your mom

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 6

3 cups water
1 cup dried lentils
½ cup chopped onion
8 ounces fully cooked kielbasa or Polish sausage, sliced
1 teaspoon ground cumin
salt and pepper to taste

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.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 27.9 g, Cholesterol 37.4 mg, Fat 16.1 g, Fiber 9.9 g, Protein 18.1 g, SaturatedFat 5.3 g, Sodium 522 mg, Sugar 4 g

CHORIZO SAUSAGE, MUSHROOMS AND LENTILS



Chorizo Sausage, Mushrooms and Lentils image

This is a hearty and tasty one-pot meal, and is especially delicious served with crusty bread or mashed potato.

Provided by Daydream

Categories     Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
250 g streaky bacon, diced
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely diced
1 leek, trimmed and finely chopped
2 bay leaves
1 -2 teaspoon fresh soft thyme leaves
4 garlic cloves, crushed
400 g fresh mushrooms, sliced
600 g fresh chorizo sausages
1/2 cup red wine
2 cups beef stock
2 (400 g) cans brown lentils, drained and rinsed
1 bunch english spinach, roughly chopped
4 tablespoons fresh parsley, chopped
salt & freshly ground black pepper

Steps:

  • Heat the oil in a heavy based saucepan. Add the bacon and cook over medium heat until it is golden and has released its fat.
  • Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook 8 to 10 minutes, stirring from time to time. Add the sliced mushrooms, and cook a few more minutes until mushrooms have softened.
  • Meanwhile, brown the sausages, then cut them into 1/2 inch pieces.
  • Add the wine, stock and sausages to the pan and bring to the boil.
  • Reduce heat and simmer the mixture for 20 minutes. Give it a stir from time to time, and add a little more red wine or stock if necessary.
  • At the end of this time, add the lentils.
  • Fold in the spinach and parsley and cook until wilted.
  • Season to taste with salt and pepper, and serve piping hot.

Nutrition Facts : Calories 2573.8, Fat 156.2, SaturatedFat 56.1, Cholesterol 321.9, Sodium 4942.8, Carbohydrate 141.7, Fiber 65.2, Sugar 8.7, Protein 142.5

SAUSAGE WITH RICE AND LENTILS



Sausage With Rice and Lentils image

I saw this recipe on a Today show segment with Padma Lakshmi. It is really good! I used chicken andouille sausage. I ended up needing to add more liquid than the recipe called for. Moving it here for safe keeping,

Provided by jill6682

Categories     Healthy

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

8 ounces long grain white rice
1 bay leaf
8 ounces brown lentils
1/2 teaspoon salt
2 -3 tablespoons canola oil
1/2 teaspoon cumin seed
1 1/2 medium onions, diced or 8 ounces onions
5 garlic cloves, minced or 1 ounce garlic
1 (5 ounce) bell peppers, diced
6 teaspoons fresh ginger, minced or 1 ounce fresh ginger
1 1/2 medium carrots, diced or 8 ounces carrots
1/2 teaspoon red chili pepper flakes
1 (12 ounce) package chicken sausage or 4 links chicken sausage
1 tablespoon tomato paste
1 fresh lime, juice of
1 cup fresh cilantro, chopped

Steps:

  • In a medium stock pot, make the rice to package directions. Set aside.
  • Boil lentils in another saucepan with 4 inches salted water and a bay leaf for 25-30 4. minutes, or until lentils are tender but still firm and not mushy. Drain and reserve half the cooking liquid.
  • In a deep skillet, heat oil on medium heat, and saute the cumin seeds, onions, garlic, ginger, bell peppers and carrots for 5-7 minutes, stirring often. Now add red chili flakes and salt to taste. Saute for 5 more minutes and then add sliced sausage.
  • After 4-5 minutes, or when sausage is slightly browned at the edges, add drained lentils to skillet. Stir. Add 1/4 cup of the lentil cooking liquid.
  • Swirl in 1 tablespoon of tomato paste and add another 1/4 cup of lentil cooking liquid if needed. Stir to dissolve the paste well.
  • Let the mixture simmer 5 more minutes and then turn off heat. Add juice of 1 lime and chopped fresh cilantro. Serve over plain rice.

Nutrition Facts : Calories 471.2, Fat 13.7, SaturatedFat 3.2, Cholesterol 68, Sodium 823.9, Carbohydrate 66.1, Fiber 14, Sugar 5, Protein 21.4

LENTILS WITH WILD MUSHROOMS AND SAUSAGE



LENTILS WITH WILD MUSHROOMS AND SAUSAGE image

Yield 4

Number Of Ingredients 17

½ oz dried porcini mushrooms
1¼ cups hot water
12 pearl onions
6 oz Spanish (firm) chorizo sausage links (casings removed) or hot links, diced
2 tbsp butter
4 ¼-inch-thick pancetta slices or bacon slices, chopped
1 cup chopped carrots
1½ cups chopped onions
⅓ cup chopped celery
1½ tbsp minced garlic
4 large fresh thyme sprigs
1 bay leaf
1 cup green or brown lentils
2 tsps tomato paste
2 cups canned low-salt chicken broth
1 cup dry red wine
8 baby carrots, peeled

Steps:

  • Combine porcini and 1 ¼ cups hot water in small bowl. Let stand until mushrooms soften, about 20 minutes. Drain; reserve porcini and ¾ cup soaking liquid, leaving any sediment behind in bowl. Bring small saucepan of water to boil. Add pearl onions and cook 3 minutes. Drain. Peel onions and reserve. Saute sausage in medium skillet over medium-high heat until cooked through, about 5 minutes. Set aside. Melt butter in large pot over medium heat. Add pancetta, chopped carrots, onions, celery, garlic, thyme and bay leaf; saute until vegetables are almost tender, about 10 minutes. Stir in lentils and tomato paste. Add broth, wine, carrots, reserved porcini soaking liquid, pearl onions and chorizo. Simmer uncovered until most of liquid is absorbed, about 45 minutes. Season with salt and pepper.

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