Lentil Soup With Vegetables And Andouille 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 SOUP WITH ANDOUILLE SAUSAGE RECIPE - (4.4/5)

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

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.

LENTIL SOUP WITH ANDOUILLE SAUSAGE

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.

LENTIL SOUP WITH ANDOUILLE SAUSAGE

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.)