Italian Sausage And Lentils 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

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

ITALIAN SAUSAGE & LENTIL STEW



Italian Sausage & Lentil Stew image

From: Campbell's Kitchen Savory Italian sausage sautés with onion, carrot and garlic, then simmers with lentils, potatoes, broccoli rabe and herbs in a vegetable broth for a hearty supper.

Provided by Phil Franco

Categories     Lentil

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

vegetable oil cooking spray
1 lb sweet Italian sausage, cut into chunks
1 large onion, chopped
2 large carrots, sliced
2 garlic cloves, minced
2 (14 ounce) cans swanson vegetable broth
2 cups cut-up red potatoes
1/2 cup dry lentils
1 bay leaf
2 teaspoons dried oregano, crushed or 2 teaspoons chopped fresh oregano
2 cups coarsely chopped broccoli rabe

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.

Nutrition Facts : Calories 205.1, Fat 5.8, SaturatedFat 2.1, Cholesterol 18, Sodium 675.6, Carbohydrate 23.8, Fiber 5.4, Sugar 3.6, Protein 14.6

ITALIAN SAUSAGE LENTIL SOUP



Italian Sausage Lentil Soup image

This makes the most awesome lentil soup. Great for the soon to come cold weather and goes together quickly.

Provided by Marie

Categories     Pork

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

1 medium onion
1/2 cup chopped celery
3 garlic cloves
8 baby carrots
2 tablespoons olive oil
1 lb Italian sausage
5 cups chicken broth
3 cups water
16 ounces lentils
salt and pepper
1 dash red pepper flakes
drizzle olive oil

Steps:

  • Place onion, celery, garlic and carrots in food processor and pulse until finely chopped.
  • Saute the veggies in 2 tablespoons of olive oil.
  • Remove sausage from casings and crumble.
  • Add sausage to vegetables and saute until no longer pink.
  • Rinse lentils and add to pot.
  • Add broth, water and seasonings and bring to a boil.
  • Reduce heat to a simmer and cook for 1 hour, stirring often.
  • If soup becomes too thick, add more broth.
  • Taste and adjust seasonings with salt and pepper.
  • When done, drizzle with olive oil, stir and serve.

Nutrition Facts : Calories 244.4, Fat 14.8, SaturatedFat 4.4, Cholesterol 21.6, Sodium 781.9, Carbohydrate 16.1, Fiber 5.7, Sugar 3, Protein 13.9

PASTA WITH SAUSAGE, RED ONION, AND LENTILS



Pasta with Sausage, Red Onion, and Lentils image

Categories     Onion     Pasta     Sauté     Parmesan     Sausage     Lentil     Red Wine     Fall     Bon Appétit

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 10

1/2 cup dried lentils
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped red onion
4 Italian sweet sausages (about 13 ounces), casings removed, crumbled
3/4 cup dry red wine
12 ounces small pasta (such as conchiglie or pennette)
3/4 cup (packed) grated pecorino Romano cheese (about 2 ounces)
3 tablespoons finely chopped fresh Italian parsley
Additional extra-virgin olive oil
Additional grated pecorino Romano cheese

Steps:

  • Cook lentils in small saucepan of boiling water until tender, stirring occasionally, about 20 minutes. Drain well; set aside.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sausage; sauté until sausage is light brown, about 8 minutes. Add wine and cook until almost all liquid evaporates, about 2 minutes. Stir in cooked lentils and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well, reserving 1cup pasta cooking water. Return cooked pasta to pot. Add sausage-lentil mixture, 3/4 cup cheese, and parsley and toss to coat. Add enough reserved pasta cooking water to moisten. Season to taste with salt and pepper. Serve, passing additional olive oil and grated cheese.

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

LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE



Lentil Soup with Italian Sausage and Escarole image

Provided by Maggie Ruggiero

Categories     Soup/Stew     Vegetable     Quick & Easy     Father's Day     Dinner     Meat     Sausage     Lentil     Fall     Escarole     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 (main course) servings

Number Of Ingredients 14

1 2/3 cups lentils (11 ounces), rinsed well
5 cups water
3 1/2 cups reduced-sodium chicken broth
1 Turkish or 1/2 California bay leaf
4 garlic cloves, finely chopped, divided
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage links, cut into 1-inch pieces
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped
2 tablespoons tomato paste
1/2 pound escarole, chopped (4 cups packed)
1 to 2 tablespoons red-wine vinegar
Accompaniment: croutons

Steps:

  • Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
  • Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
  • Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
  • Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.

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