Rachael Ray's Hungarian Sausage and Lentil Stoup
- Reviews 7
Ready In: 45 mins
Serves: 6-8
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 1 (14 ounce) can regular diced tomatoes
- 6 cups chicken stock
- 1 (10 ounce) box frozen spinach, thawed and drained
Directions
- In a medium sized pot, simmer lentils in chicken stock.
- In a second pot, sauté sausage in olive oil.
- Add garlic, onions and mushrooms to the sausage. Cook a few minutes, stirring occasionally.
- 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.
- Add tomatoes to sausage pot. Bring to a good rolling boil and boil for 15 minutes.
- Combine the two pots.
- Wilt the greens in and remove the rosemary stems. Let sit 5 minutes off the heat before serving.
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