Rachael Ray'S Hungarian Sausage And Lentil Stoup

Name: Rachael Ray'S Hungarian Sausage And Lentil Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 1/2 lbs bulk hot Italian sausage; 3 garlic cloves, chopped; 1 medium onion, chopped; 2 portabella mushrooms, gills scraped out, chopped; 1 cup carrot, shredded; 1 cup lentils; 1 large starchy potato, peeled and chopped; salt and pepper; 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 (14 ounce) can regular diced tomatoes; 6 cups chicken stock; 1 (10 ounce) box frozen spinach, thawed and drained

Servings: persons

2 tablespoons extra virgin olive oil
1 1/2 lbs bulk hot Italian sausage
3 garlic cloves, chopped
1 medium onion, chopped
2 portabella mushrooms, gills scraped out, chopped
1 cup carrot, shredded
1 cup lentils
1 large starchy potato, peeled and chopped
salt and pepper
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 (14 ounce) can regular diced tomatoes
6 cups chicken stock
1 (10 ounce) box frozen spinach, thawed and drained

1
In a medium sized pot, simmer lentils in chicken stock.
2
In a second pot, saute sausage in olive oil.
3
Add garlic, onions and mushrooms to the sausage. Cook a few minutes, stirring occasionally.
4
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.
5
Add tomatoes to sausage pot. Bring to a good rolling boil and boil for 15 minutes.
6
Combine the two pots.
7
Wilt the greens in and remove the rosemary stems. Let sit 5 minutes off the heat before serving.

913

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 1/2 lbs bulk hot Italian sausage, 3 garlic cloves, chopped, 1 medium onion, chopped, and more.

Yes, Rachael Ray'S Hungarian Sausage And Lentil Stoup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!