Rachael Ray's Hungarian Sausage and Lentil Stoup

Recipe by Rhiannon Deux
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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