Recipe courtesy of Rachael Ray
Episode: Weeknight Remedy
Save Recipe Print
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Italian Sausage

Recipe courtesy of Alton Brown

Lentil Soup

Recipe courtesy of Alton Brown

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Sausage Gravy

Recipe courtesy of Ree Drummond

Mum's Everyday Red Lentils

Recipe courtesy of Aarti Sequeira

Vegan Lentil Burgers

Recipe courtesy of Food Network Kitchen

Breakfast Sausage

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories