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Hungarian Hot Sausage and Lentil Stoup

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This is a Rachael Ray recipe which she calls a "Stoup" because it is so thick and yummy like a stew ...and there is nothing like it to warm you up on a cold winter day

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Ingredients

  • 2 tablespoons of extra virgin olive oil, 2 turns of the pan.
  • 1 1/2 pounds of bulk hot Italian sausage or links with
  • casing removed
  • 3 cloves of garlic, chopped
  • 1 medium onion, chopped
  • 2 portobello mushrooms, gills scraped out, chopped
  • 1 cup of pre -- shredded carrots
  • 1 cup of lentils
  • 1 large starchy potato , peeled and chopped
  • salt and pepper to taste
  • 1 bayleaf, fresh or dried
  • 2 teaspoons of smoked paprika (or substitute a mix of 2 teaspoons cumin, one teaspoon sweet paprika and 2 pinches of cayenne pepper)
  • 3 sprigs of fresh rosemary, in tact on stems
  • 1 (14 -- ounce) can of fire roasted chopped tomatoes, regular diced
  • 6 cups of chicken stock
  • 4 cups of kale or chard, a small bunch, veins removed and chopped
  • Crusty pumpernickel bread, to pass a table
  • Butter, for bread

Details

Preparation

Step 1

Heat olive oil over medium heat
Brown sausage and crumble it.
Then add:
Garlic
Onion's
Mushrooms
Cook a few minutes, then add:
Carrots
Lentils
Potato
Salt and pepper
Paprika or substitute mixture
Rosemary (leaves will fall from stems as stoup cooks)
Tomatoes and broth

Cover pot, then raise heat to high and bring to boil. Uncover pot and place heat back a bit, but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt greens in small bunches, remove rosemary stems and turn off heat. Let stand five minutes. Serve in shallow bowls with bread-and-butter to mop up stoup. Reheat leftovers thinning it with broth or water.

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