Tag Archives: lentils

Maharajah Curry Red Lentil Sausage Pepper Soup

Maharajah Curry Red Lentil Sausage Pepper Soup

Serves 8

Ingredients

  • 1 cup diced yellow onion
  • 1 red bell pepper, cored and chopped
  • 1 yellow bell pepper, cored and chopped
  • 1 tablespoon olive oil + a little extra for frying sausage
  • 3 teaspoons Seasonality Seasonings Maharajah Curry powder
  • 1/4 teaspoon salt
  • 19 ounces mild Italian sausage
  • 14.5 ounce can petite diced tomatoes
  • 1 cup dry red lentils
  • 2 cups chicken broth (or more if needed)

Directions

Put olive oil in a large pot over medium low heat. Add onion and peppers. Stir and saute for 4 – 5 minutes or until the onions are translucent and the peppers are cooked.  Add curry powder and salt.  Stir and remove from heat.

Pour a little olive oil in a saute pan.  Add the sausage (any casings removed) and fry until the sausage is completely cooked. If there is a lot of fat in the sausage, drain the fat.  Add the sausage to the onion and peppers mixture in the large pot.  Add the petite diced tomatoes and stir. Add the red lentils and stir. Return to medium heat and add chicken broth. Stir and simmer for 20-30 minutes or until the lentils are tender. Add more chicken broth if needed if a lot of the stock is absorbed during the cooking process.

 

lentil soup in bowl

Please read my wine and recipe blog posts on the Roanoker Magazine website: https://theroanoker.com/blogging 

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Carrabba’s Sausage And Lentil Soup Recipe For Father’s Day

Potatoes Picante, Grilled Prosciutto Wrapped Peaches, Charred Corn Burrata Salad…find fabulous tapas recipes on the Roanoker Magazine blog. Here’s the link:

https://theroanoker.com/blogs/behind/it%E2%80%99s-time-for-tapas/

Did someone say SOUP?!

Here’s the most delicious soup you can serve Dad on his special day.  Tastes like a yummy chili with the spicy addition of Italian sausage.  Our bubbly friends Judy and Bill served this to us for an Italian themed dinner and I loved it so much I made it for dinner the very next evening!  Bill found the recipe on Copykat.com:

Carrabba’s Sausage and Lentil Soup

Serves 8

Ingredients

  • 1 cup diced white onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 3 cloves garlic, minced
  • 1/2 teaspoons salt
  • 2 tablespoons butter or olive oil
  • 1 pound Italian sausage
  • 1 48 ounce package low sodium chicken broth
  • 1 1/2 teaspoons Italian seasoning (I used Cavender’s Greek Seasoning)
  • 1 14.5 ounce can diced tomatoes
  • 1 cup brown lentils (I used red lentils)

Directions

In a large pot add onions, carrots, garlic, and celery and either butter or vegetable oil. Saute until the onions are transparent. Add sausage, and cook until browned. If the sausage is fairly lean drain the excess oil.

Add chicken broth, Italian seasoning, diced tomatoes and brown lentils. Cover with lid. And simmer for about 1 hour. You may want to add some additional water if too much water cooks out during the cooking process.

We found this 2016 Izadi Blanco Rioja to be an excellent pairing with the sausage and lentil soup. A blend of 80% Viura and 20% Malvasía grapes. Creamy texture with a fruit-driven freshness that balances well with the spicy flavors in the soup. Available on-line or locally at Mr. Bill’s Wine Cellar.

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