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Rachael Ray’s Hungarian Sausage & Lentil Soup Recipe

December 11, 2006 By Delia

rachel-ray-hungarian-sausage-recipe-12-11-06.jpgOK, OK, OK.  I know I have been on a celebrity chef Rachel Ray kick lately, but with EVOO actually being added to the dictionary, I couldn’t resist.  This 30 Minute Meal Hungarian Sausage & Lentil Soup recipe will make your guests sit up & take notice!  The delectable flavors in this recipe blend together marvelously & sit on your tongue with deliciousness.  Made with that famous EVOO, you can’t go wrong!  Enjoy!

Ingredients:

  • 2  tablespoons extra-virgin olive oil 
  • 1 1/2  lbs bulk hot Italian sausage 
  • 3  garlic cloves, chopped 
  • 1  medium onion, chopped 
  • 2  portabello mushrooms, gills scraped out, chopped 
  • 1  cup carrots, shredded 
  • 1  cup lentils 
  • 1  large starchy potato, peeled and chopped 
  • S & P 
  • 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 

What’s Next:

In a medium sized pot, simmer lentils in chicken stock.

In a second pot, sautee sausage in olive oil.

Add garlic, onions and mushrooms to the sausage. Cook a few minutes, stirring occasionally.

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.

Add tomatoes to sausage pot. Bring to a good rolling boil and boil for 15 minutes.

Combine the two pots.

Wilt the greens in and remove the rosemary stems. Let sit 5 minutes off the heat before serving.

Eat well & Laugh often!

Filed Under: Celebrity Chefs, Soup Recipe

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