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Nutrition Facts
Serving Size 1 (571g) Recipe makes 6 servings The following items or measurements are not included below: 3 sprigs fresh rosemary 14 ounces fire roasted tomatoes
Calories 720
Calories from Fat 354		(49%)
Amount Per Serving		%DV
	Total Fat 39.4g	60%
	Saturated Fat 12.5g	62%
	Monounsaturated Fat 18.3g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 71mg		23%
Sodium 1772mg		73%
Potassium 1600mg		45%
Total Carbohydrate 51.5g		17%
	Dietary Fiber 14.3g	57%
	Sugars 8.6g
Protein 40.5g		81%
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Rachael Ray's Hungarian Sausage and Lentil Stoup

Recipe #153827 | 45 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Rhiannon Deux
Jan 30, 2006

From Rachael Ray's 30 Minute Meals, this is a great hearty meal - thicker than a soup, thinner than a stew. The ingredients are very flexible. Try sweet sausage instead of hot, split peas instead of lentils, or broccoli cuts, chard or kale instead of spinach. (In fact, the original recipe calls for kale or chard, but I can't get the computer to recognize the measurements for either!) The two pot method can be used to create a long-simmered taste in very little time, or you can just make it all in one pot and simmer a little longer. It also freezes beautifully. Serve with a hearty bread for a complete meal.

SERVES 6 -8 (change servings and units)

Ingredients

2 tablespoons extra-virgin olive oil
1 1/2 lbs bulk hot Italian sausage
3 garlic cloves, chopped
1 medium onion, chopped
2 portabella mushrooms, gills scraped out, chopped
1 cup carrot, shredded
1 cup lentils
1 large starchy potato, peeled and chopped
salt and pepper
1 bay leaf
2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
3 sprigs fresh rosemary, intact on stems
1 (14 ounce) can chopped fire roasted tomatoes or regular diced tomatoes
6 cups chicken stock
1 (10 ounce) box frozen spinach, thawed and drained

Directions

1
In a medium sized pot, simmer lentils in chicken stock.
2
In a second pot, sauté sausage in olive oil.
3
Add garlic, onions and mushrooms to the sausage. Cook a few minutes, stirring occasionally.
4
Add carrots, lentils, potato, salt and pepper, bay leaf, paprika (or substitute mixture) and rosemary to sausage pot. Don't worry about the woody rosemary stems - the leaves will fall off as it cooks.
5
Add tomatoes to sausage pot. Bring to a good rolling boil and boil for 15 minutes.
6
Combine the two pots.
7
Wilt the greens in and remove the rosemary stems. Let sit 5 minutes off the heat before serving.

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Featured Reviews for This Recipe

From: Tai Chi Momma

On Oct 24, 2009

Easy and great fast recipe. I used mild Italian sausage and Hungarian sweet paprika. I omitted the mushrooms. Served with Asiago Cheese Bread and it was a hit with the family.

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From: Jean R

On Oct 20, 2008

Made this hearty soup for a group of friends, they all loved it. I highly recommend it as tasty comfort food on a cold evening.

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From: JackieOhNo!

On Apr 23, 2008

This was really very good. I made it exactly as posted, but found it really was too thick, so I added more broth to give it a more soup-like consistency. However, it is quite tasty and very filling, and I will certainly be glad to make it again.

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From: Pierre Dance

On Feb 3, 2006

I give this 20 1/2 stars. 5 for ease of preperation. another 5 for the smell as it cooked. 5 more for eye appeal and a last 5 for taste. I give it 1/2 star for helping me stay on my diet, it wasn't very good at doing that. I mostly stayed with the recipe but the only carrots I had were babies so they were thinnly sliced not shredded and the potato I had was a Yukon Gold so it was just washed, not peeled. I served it with Corn Sticks my recipe # 74650. When cooled I will freeze the left overs 1 1/2 cups at a time in small zip lock bags. Fine meals for a month or more. Thanx for posting this great recipe. Pierre

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