Lentil Soup With Sherry And Duck Sausage 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.

LENTIL SAUSAGE SOUP

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.

SPICY SAUSAGE AND LENTIL SOUP

Steps:

• In a large skillet over medium-high heat, brown and crumble the bulk sausage. Break it up into small pieces as it cooks. Sauté until the sausage is nicely browned and toasted. Drain the fat and set the sausage aside. Thoroughly rinse and drain the dried lentils in a colander and set aside. In a large stock pot, heat the olive oil over medium-high heat until shimmering. Add the onions, carrots, and celery and add a sprinkle of salt & pepper. Stir to combine. Sauté the veggies until the onions are softened and translucent. Add the garlic and the seasonings to the veggie mix and stir to combine. Heat for 1 minute until fragrant. Add the tomato paste and tomato sauce, and stir to combine thoroughly with the veggies. Add the reserved sausage and lentils to the pot and stir to combine with the veggies. Pour in the chicken stock and water and stir. Bring the soup to a gentle simmer and then reduce the heat to low. Let the soup simmer for 2 hours stirring every 10 minutes or so to be sure nothing is sticking or burning on the bottom of the pot. Add 2 - 4 cups of water as needed when the broth becomes too thick.

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 SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
• Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
• Add all remaining ingredients except the lemon and salt. Stir.
• Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
• Remove bay leaves.
• Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
• Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

VEGETABLE-LENTIL SOUP WITH SHERRY

Steps:

• In a large, heavy pot, warm the oil over med-high heat.
• Add the onion and sauté until soft, about 5 minutes.
• Add the garlic, carrot, and bell pepper and sauté for 3 minutes.
• Stir in the broth, lentils, tomatoes with their juices, paprika, and cumin.
• Season with ½ tsp salt and ¼ tsp pepper.
• Bring to a boil.
• Decrease the heat to maintain a simmer, cover, and cook until the lentils are very tender, about 20 minutes.
• Stir in the spinach and cook, uncovered, just until it is wilted, about 2 minutes.
• Stir in the sherry.
• Season with salt and pepper and serve, using a vegetable peeler to garnish the soup with shavings of Parmesan.

LENTIL SOUP WITH SAUSAGE

Steps:

• Remove casings from sausage; cut sausage into 1/2-in. slices. In a 6-qt. stockpot, heat oil over medium-high heat. Add sausage, carrots, celery, onion and garlic in batches; cook and stir until vegetables are crisp-tender., Add broth, water, lentils and bay leaf; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are almost tender., Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, 15 minutes or until lentils are tender. Remove bay leaf.

LENTIL SOUP WITH SMOKED SAUSAGE AND APPLES

Steps:

• Melt the butter in a large Dutch oven over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add the half the chopped apples, and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes.
• Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Add the sausage, lentils, nutmeg and 4 cups water to the pot. Season with 1 teaspoon salt and a generous amount of pepper. Let the soup come to a boil, then decrease the heat to maintain a low simmer. Cover the pot and cook until the lentils are tender, 35 to 40 minutes.
• Just before you are ready to eat, add the vinegar. Stir together the sour cream and mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apples.

LENTIL SOUP WITH SHERRY AND DUCK SAUSAGE

Steps:

• Place lentils in a saucepan, cover with cold water to a depth of one inch, bring to a simmer and cook until the lentils are very tender, about 45 minutes.
• While the lentils are cooking, grill or sautee the duck sausage until it is browned and cooked through. Set it aside.
• Drain the lentils. Place them in a food processer with two cups of the stock and puree. Return the puree to the saucepan and stir in the cumin and the remaining stock. Bring to a simmer.
• Slice the duck sausage into thin rounds and add them to the soup. Stir in the sherry. Season to taste with salt and pepper adding more stock if necessary to thin the texture a bit.

LENTIL SOUP

Steps:

• Shred the duck meat and set aside for Duck Sandwich, recipe follows or another dish, reserve 1 cup for soup garnish. Put the chicken stock and duck bones in a large pot and bring to a boil. Reduce the stock to a simmer and skim the impurities. Allow the stock to simmer for 30 minutes. Pour the olive oil in a large pot over medium-high heat. Add the onions and garlic and saute until tender. Add the bay leaf, celery, and carrot and saute for approximately 2 minutes, until the celery and carrots are slightly tender. Strain the stock into a pot and bring up to a boil. Add the lentils and reduce the heat to a simmer for 30 minutes. Season the lentil soup with salt and pepper and garnish with shredded duck meat, tomatoes, and chives.
• Shred the duck meat and set aside for Duck Sandwich, recipe follows or use in another dish, reserve 1 cup for soup garnish.
• Put the chicken stock and duck bones in a large pot and bring to a boil. Reduce the stock to a simmer and skim the impurities. Allow the stock to simmer for 30 minutes.
• Pour the olive oil in a large pot over medium-high heat. Add the onions and garlic and saute until tender. Add the bay leaf, celery, and carrot and saute for approximately 2 minutes, until the celery and carrots are slightly tender.
• Strain the stock into a pot and bring up to a boil.
• Add the lentils and reduce the heat to a simmer for 30 minutes. Season the lentil soup with salt and pepper and garnish with shredded duck meat, tomatoes and chives.
• Put the palm sugar, water and star anise in a medium saute pan over high heat and bring to a boil. Once the palm sugar has dissolved, add the lime juice. Reduce the mixture to a thick, syrup-like consistency.
• Add the mango and chile flakes and season with salt, cook for 5 to 7 minutes, until the mango has become tender and the juices have reduced.
• Put the onions in a bowl, add the salt and toss. Allow the salted onions to sit for 10 minutes. Rinse the salted onions under cold water, drain, and lay over a dry towel. Once dry, return the onions to the bowl and add the red wine vinegar and toss to coat and pickle the onions.
• Preheat the oven to 375 degrees F.
• Put the duck meat and baguette on a tray, heat until the meat is warmed through and the baguette is lightly toasted.
• Put the baguette on a cutting board, layer the shredded duck meat over the bottom of the baguette, followed by the mango chutney, salted pickled onion, chives, cilantro and mint. Season with salt and pepper, put the top of the baguette over top, cut into portions and serve.

SPINACH, SAUSAGE & LENTIL SOUP

Steps:

• Spray a dutch oven or large stock pot with cooking spray. Add onions, garlic and sausage. Break up sausage with wooden spoon while sausage browns. Drain off fat.
• Add the rest of the ingredients. You don't even need to defrost the spinach. Bring to a simmer, cook till lentils are soft, about 1 hour.

SAUSAGE LENTIL SOUP

Steps:

• In a Dutch oven, cook sausage over medium heat until no longer pink. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove and discard bay leaf before serving.