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    You are in: Home / Recipes / Rachael Ray's Hungarian Sausage and Lentil Stoup Recipe
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    Rachael Ray's Hungarian Sausage and Lentil Stoup

    Rachael Ray's Hungarian Sausage and Lentil Stoup. Photo by Pierre Dance

    1/3 Photos of Rachael Ray's Hungarian Sausage and Lentil Stoup

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Rhiannon Deux's Note:

    From Rachael Ray's 30 Minute Meals, this is a great hearty meal - thicker than a soup, thinner than a stew. The ingredients are very flexible. Try sweet sausage instead of hot, split peas instead of lentils, or broccoli cuts, chard or kale instead of spinach. (In fact, the original recipe calls for kale or chard, but I can't get the computer to recognize the measurements for either!) The two pot method can be used to create a long-simmered taste in very little time, or you can just make it all in one pot and simmer a little longer. It also freezes beautifully. Serve with a hearty bread for a complete meal.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on October 24, 2009


      Easy and great fast recipe. I used mild Italian sausage and Hungarian sweet paprika. I omitted the mushrooms. Served with Asiago Cheese Bread and it was a hit with the family.

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    • on October 20, 2008

      Made this hearty soup for a group of friends, they all loved it. I highly recommend it as tasty comfort food on a cold evening.

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    • on April 23, 2008


      This was really very good. I made it exactly as posted, but found it really was too thick, so I added more broth to give it a more soup-like consistency. However, it is quite tasty and very filling, and I will certainly be glad to make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Rachael Ray's Hungarian Sausage and Lentil Stoup

    Serving Size: 1 (480 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 655.2
    Calories from Fat 352
    Total Fat 39.2 g
    Saturated Fat 12.4 g
    Cholesterol 71.8 mg
    Sodium 1869.4 mg
    Total Carbohydrate 41.3 g
    Dietary Fiber 7.8 g
    Sugars 10.3 g
    Protein 35.5 g

    The following items or measurements are not included:

    fresh rosemary

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