f olive oil.
Remove sausage from casings and crumble.
In large pot, cook sausage and onions until onions are soft.
Add all other ingredients and bring to a boil.
Reduce heat and simmer soup, covered, about an hour or until potatoes and carrots are tender.
aucepan over medium heat. Add sausage and cook until almost all
Spray a dutch oven or large stock pot with cooking spray. Add onions, garlic and sausage. Break up sausage with wooden spoon while sausage browns. Drain off fat.
Add the rest of the ingredients. You don't even need to defrost the spinach. Bring to a simmer, cook till lentils are soft, about 1 hour.
Put
lentils
and
broth
in
large kettle.
Bring to a boil. Cover
and
simmer about 15 minutes. Add vegetables and simmer
20 minutes.
Add sausage.
Cover and heat about 10 to 15
minutes. Season
with
salt,
parsley,
a pinch of thyme, pinch of basil and a bay leaf, during last 10 minutes.
Remove bay leaf before serving.
Makes 3 quarts.
In a Dutch oven, brown sausage. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients, except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in the mustard. Remove and discard bay leaf before serving. Yield: 6 servings.
In a Dutch oven, brown and crumble the sausage.
Drain fat. Add the next 9 ingredients.
Cover and simmer 1 hour or until lentils and vegetables are tender.
Stir in mustard.
Remove bay leaf before serving.
Yield:
6 servings.
Remove sausage from casing; chop.
In Dutch oven, brown sausage; drain fat.
Add remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils are soft.
Stir in mustard.
Remove and discard bay leaf before serving.
Yield:
6 servings.
In skillet, brown sausage; drain fat.
Crumble sausage and put in a crock-pot.
Add remaining ingredients except mustard.
Cook on high for 3 hours or on low for 5 hours, or until the vegetables and lentils are tender.
Stir in mustard and remove bay leaf before serving.
Yields 6 servings.
Heat olive oil in large soup pot. Add onion, carrot, garlic, and sausage to the pot, Saute for 8 minutes, stirring often. Break up the sausage into small bits as it cooks.
Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer 1 hour.
ver medium heat. Brown the sausage patties for 3 to 4
In a Dutch oven, brown and crumble the sausage.
Drain fat. Add then next 9 ingredients.
Cover and simmer for 1 hour or until the lentils and vegetables are tender.
Stir in the mustard. Remove bay leaf before serving.
Brown scrambled sausage.
Drain fat.
Add the next nine ingredients.
Cover and simmer 1 hour or until lentils and vegetables are tender.
Stir in the mustard.
Remove bay leaf before serving.
In Dutch oven, brown and crumble sausage.
Drain fat.
Add everything else except mustard.
Cover and simmer 1 hour.
ver medium heat.
Add sausage and cook, breaking up meat
Brown chicken sausage and garlic in pressure cooker.
add remaining ingredients, stir.
put lid on pressure cooker and cook on stew/soup setting. (about 36 minutes).
release pressure and serve.
Cook sausage in 1 cup water, breaking up as it cooks.
Drain. Add broth, water, lentils, tomatoes, onions and garlic.
Cover and bring to a boil over high heat.
Reduce heat to low and simmer 45 minutes, stirring occasionally, until lentils are almost tender. Stir in pasta.
Cook 8 to 10 minutes until lentils and pasta are tender.
Stir in spinach and cook 2 to 3 minutes longer, until tender.
Serve hot sprinkled with Parmesan cheese.
SPRAY saucepot with vegetable cooking spray. Add sausage and cook until browned.
ADD onion, carrots and garlic and cook until tender.
ADD broth, potatoes, lentils, bay leaf and oregano. Heat to a boil. Cover and cook over low heat 40 minute or until lentils are done.
STIR in broccoli rabe and cook 5 minute Remove bay leaf.
rom heat. Set aside. Place sausage in a small nonstick skillet
in 10-inch skillet add sausage, 1/4 cup onion and