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Spicy Hungrarian Sausage and Lentil Stoup Recipe

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This recipe for Spicy Hungrarian Sausage and Lentil Stoup, by , is from The Thelen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ross Thelen
Added: Sunday, April 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp olive oil
1.5 lbs bulk hot Italian sausage
3 close garlic, chopped
1 medium onion, chopped
2 portabello mushrooms, gills scraped out, chopped
1 cup shredded carrotes
1 cup lentils
1 large starchy potato, peeled and chopped
salt and pepper to taste
1 bay leaf
2 tsp. hot smoked paprika OR 1 tbsp cumin, 1 tsp sweet paprika, and 1/2 tsp cayenne pepper
3 stems fresh rosemary
1 can (14 oz) finely diced tomatoes or chunky-style crushed tomatoes
6 cups chicken broth
4 cups kale or chard, shredded and chopped

Directions:
Directions:
Heat a medium soup pot over medium-high heat. Add EVOO and meat to the pot. Brown meat 2 or 3 minutes, then chop and add garlic, onions, and mushrooms. Cook a few minutes then add carrots, lentils, potatoes, salt, pepper, bay leaf, paprika, and rosemary (rosemary leaves will fall off the stems as the soup cooks). Add tomatoes and broth and cover the pot. Raise heat to high to bring to a fast boil, then remove lid. Stir in kale or chard and boil until the lentils are just tender, 15 minutes. Remove rosemary stems. Serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35-40 minutes

 

 

 

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