Hungarian Hot Sausage and Lentil Stoup

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Weeknight Remedy

Rated: 5 stars out of 5Rate itRead users' reviews (137)

RECIPE
COMMENTS & REVIEWS(137)

Cook Time:
30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 30 min
Total:: 45 min

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2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 1/2 pounds bulk hot Italian sausage

3 cloves garlic, chopped

1 medium onion, chopped

2 portobello mushrooms, gills scraped out, chopped

1 cup pre-shredded carrots, available in sacks in produce department of the market

1 cup lentils

1 large starchy potato, peeled and chopped

Salt and pepper

1 bay leaf, fresh or dried

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, in tact on stems

1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes

6 cups chicken stock

4 cups kale or chard, a small bunch, veins removed and chopped

Crusty pumpernickel bread, to pass at table

Butter, for bread

Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.

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Comments & Reviews

recipe Hungarian Hot Sausage and Lentil Stoup
null null, null 10-13-2009
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It's a meal
Rated: 5 stars out of 5

The soup is delicious. With a salad and pumpernickle bread it's also supper. As we approach the colder weather this soup... goes on the menu!Read more
recipe Hungarian Hot Sausage and Lentil Stoup
Sandra New Orleans, LA 10-03-2009
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Autumn and winter favorite
Rated: 5 stars out of 5

I have made this recipe several times. Each time I make it, I like it more! While my father was still alive, I would make... this in big batches and freeze in 2 cup batches as "homemade frozen meals" for him. He loved it too! If you haven't made it before, you may choose to add more liquid, it all depends on how "stewy" you like your soup. I love kale, but instead add spinach to my version. I not a picky eater, but I have an aversion to overcooked spinach! So instead of adding it to the pot, I add it to my bowl right before eating. I serve myself a good 1-1/2 to 2 cup serving and pile on a hefty handful of spinach. My bowls are big which makes it easy to mix in the greens... SOOO delicious! Wish I had some now!Read more
recipe Hungarian Hot Sausage and Lentil Stoup
Assunta Shaker Heights, OH 09-17-2009
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Mamma Mia!
Rated: 5 stars out of 5

I knew while I was cooking it that it was going to become a family favorite. And it certainly hit the spot! I used hot... Italian sausage, tripled the spices, and doubled the amount of kale. We ate it with warm, crusty organic multigrain bread and irish butter. What's not to love?! Grazie mille Rachael!Read more
recipe Hungarian Hot Sausage and Lentil Stoup
Katherine Cordova, TN 02-28-2009
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Beautiful and comforting
Rated: 5 stars out of 5

I had a lot of fun making this stoup. I wanted to take a picture of it before I added the stock because it was just so pretty... with the rosemary stems and carrots and tomatoes. My apartment smelled like heaven while it was simmering! It didn't have quite as much heat as I would have liked because I used mild sausage and only added about half a teaspoon of red pepper flakes. I'll use more next time or find the hot sausage. Read more
recipe Hungarian Hot Sausage and Lentil Stoup
Christine Westwood, NJ 09-29-2008
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Great *Great *Great
Rated: 5 stars out of 5

My family loved this stoup. Made a few changes, used sweet italian sausage but added some red pepper flakes for a little heat... (we don't like hot food) left out the mushrooms all together diced the carrots instead of shredding and it was very tasty. I agree left overs are great as well. It thickened instead of watering it down with stock reheated in skillet and put it over rice another great meal. Read more
recipe Hungarian Hot Sausage and Lentil Stoup
Paula Port ST Joe, FL 02-17-2008
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This is really great even with substitutions
Rated: 5 stars out of 5

I made this yesterday morning so that I could refrigerate it and reheat later that day. After I read the other reviews, there... seemed to be a consensus that it was better leftover. It is an amazing dish. I used Italian sweet sausage cause that is what I had. I also used cremini mushrooms, which are baby portabellos anyway. I also subbed spinach for the kale, but did not add it til serving time. We loved it, with crusty ciabatta bread. The bread didn't need butter or EVOO, just mop up the sauce with it. I am glad there is enough left to have it again. Thanks everyone for your comments, and thanks Rachel. Love your earthy dishes.Read more