Rachael Ray’s Hungarian Sausage & Lentil Soup Recipe

December 11, 2006 | Posted by Allison as Celebrity Chefs, Soup Recipe at 12:00 pm |

OK, 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!

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