Best 11 Lentil Soup With Andouille Sausage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the hearty and flavorful symphony of our lentil soup with andouille sausage, a culinary masterpiece that harmonizes the rustic charm of andouille sausage, the earthy goodness of lentils, and an aromatic blend of spices. This delectable soup is a symphony of flavors and textures, featuring tender lentils simmered to perfection in a rich and savory broth enhanced by the smoky, spicy notes of andouille sausage. Accompanied by a medley of vegetables and herbs, each spoonful promises a satisfying and wholesome experience. Be it a chilly evening or a casual gathering, this lentil soup is sure to warm your soul and tantalize your taste buds. Discover the culinary magic within this article, where we present a diverse collection of lentil soup recipes, each offering a unique twist on this classic dish. From the traditional to the innovative, these recipes cater to various dietary preferences and cooking styles, ensuring that every lentil soup enthusiast finds their perfect match.

Let's cook with our recipes!

LENTIL SAUSAGE SOUP



Lentil Sausage Soup image

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 4 quarts; 8 to 10 servings

Number Of Ingredients 27

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

LENTIL SOUP WITH ANDOUILLE SAUSAGE



Lentil Soup with Andouille Sausage image

Make and share this Lentil Soup with Andouille Sausage recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

4 1/2 cups chicken stock or 4 1/2 cups canned chicken broth
4 1/2 cups beef stock or 4 1/2 cups canned beef broth
1 1/2 cups dried lentils
2 teaspoons fennel seeds
2 tablespoons olive oil
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onion
1/2 lb andouille sausage, casing removed,halved lengthwise,cut into 1/2 inch pieces
2 teaspoons dried thyme
1 teaspoon creole seasoning
salt and pepper

Steps:

  • Combine both stocks and lentils in a large pot.
  • Over high heat, bring to a boil.
  • Reduce heat, cover and simmer for 30 minutes.
  • In a skillet, over medium heat, add fennel seeds; saute until light golden brown, about 2 minutes.
  • Remove seeds from skillet.
  • Heat oil in same skillet over medium heat.
  • Add celery, carrot, and onion; saute until onion is translucent and celery and carrot are tender, about 5-10 minutes.
  • Add toasted fennel seeds, sauteen vegetables, sausage, thyme and Creole seasoning to soup.
  • Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes.
  • Season soup to taste with salt and pepper.

Nutrition Facts : Calories 427.7, Fat 18.1, SaturatedFat 5.2, Cholesterol 27, Sodium 1397.2, Carbohydrate 39.2, Fiber 15.6, Sugar 5, Protein 26.6

LENTIL SOUP WITH ANDOUILLE SAUSAGE



Lentil Soup with Andouille Sausage image

Categories     Soup/Stew     Herb     Pork     Vegetable     Mardi Gras     Back to School     Dinner     Lunch     Sausage     Lentil     Fall     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

4 1/2 cups chicken stock or canned low-salt chicken broth
4 1/2 cups beef stock or canned broth
1 1/2 cups dried lentils
2 teaspoons fennel seeds
2 tablespoons olive oil
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onion
6 ounces andouille sausage, halved lengthwise, cut into 1/2-inch pieces
2 teaspoons dried thyme
1/2 teaspoon Creole seasoning

Steps:

  • Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.
  • Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.
  • Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes.
  • Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)

LENTIL SOUP WITH VEGETABLES AND ANDOUILLE SAUSAGE



Lentil Soup With Vegetables and Andouille Sausage image

Another hearty, nutritious soup recipe, loaded with protein, fiber, and flavor. It doesn't take as long as some of my other soup recipes, but is every bit as good. I created this on a cold and rainy Portland, Oregon day, and served it with warm sliced baguette. Excellent!

Provided by E. J. Hilden

Categories     Pork

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans lentils
5 medium onions
9 garlic cloves
2 tablespoons ground cumin
1 lb dry lentils
2 tablespoons ham soup base
1 1/2 lbs andouille sausages
3 carrots
4 stalks celery
1 1/2 cups frozen green beans
1 cup frozen broccoli
2 tablespoons vegetable oil
salt and pepper

Steps:

  • Heat the vegetable oil in the bottom of your soup pot over medium heat. While the oil is heating, peel and chop the onions and garlic. When the onions and garlic are chopped, turn the oil up to medium-high heat and toss the onions and garlic in, stirring once in a while.
  • Next, slice the andouille sausage into penny slices and add to the onions and garlic. Add ground cumin. Give it a stir.
  • Next, chop the carrots and celery at an angle (longer cuts) and add them to the onions and sausage. Stir the mixture, turn the heat down to medium, and cover for about fifteen minutes.
  • Put the canned lentils into a blender and add the ham base and half a can of water. Cover and liquify the canned lentils, blending for about five minutes or until completely smooth. You should end up with a thick puree. Add the puree to the soup pot and stir inches Fill your blender beaker two-thirds of the way with water, cover and blend for a few seconds until the leftover puree is in the water, and add that water to the soup pot as well. Bring the soup to a boil and turn down to medium- low heat. Cover the soup pot and ignore it for fifteen minutes.
  • Put the pound of dry lentils in a strainer and rinse with col water until clean. Add to the soup pot, stirring until everything is mixed, and bring to a boil. Reduce heat to medium low and cover. Cook for half an hour, stirring once in a while.
  • After half an hour, add the frozen green beans and broccoli to the soup. Stir them in, cover, and simmer for another forty-five minutes to an hour, stirring once in a while. Salt and pepper to taste only after the lentils are tender and the vegetables are soft.
  • The soup is done when the dry lentils are tender and the vegetables are soft. The broth should have a slightly spicy and smoky character from the sausage. Serve hot with warm baguette or your favorite quick bread.

Nutrition Facts : Calories 472.9, Fat 18.8, SaturatedFat 5.9, Cholesterol 32.4, Sodium 717, Carbohydrate 48.5, Fiber 19.7, Sugar 5.9, Protein 28.7

SAUSAGE LENTIL SOUP



Sausage Lentil Soup image

I first tasted this wonderful soup at a friend's house. Now it's my favorite, especially on a cool, crisp night. -Catherine Rowe, Berthoud, Colorado

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

1/2 pound bulk Italian sausage
1 large onion, finely chopped
1 small green pepper, finely chopped
1 small carrots, finely chopped
1 large garlic clove, finely minced
1 bay leaf
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
3/4 cup dried lentils, rinsed
1/4 cup country-style or regular Dijon mustard

Steps:

  • In a Dutch oven, cook sausage over medium heat until no longer pink. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove and discard bay leaf before serving.

Nutrition Facts : Calories 192 calories, Fat 6g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 842mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 9g fiber), Protein 13g protein.

HEARTY LENTIL AND SAUSAGE SOUP



Hearty Lentil and Sausage Soup image

Lentil soup flavored with sausage and herbs. A good hearty soup for a cold winter day.

Provided by kristi79

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 4h30m

Yield 10

Number Of Ingredients 17

½ pound bulk pork sausage
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 (16 ounce) package dry lentils, rinsed
1 large onion, chopped
1 stalk celery, finely chopped
1 cup shredded carrot
1 tablespoon chopped garlic
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
½ teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon dried basil
1 pinch dried rosemary
salt to taste
1 ½ cups diced cabbage

Steps:

  • Heat a large pot over medium-high heat. Break sausage into chunks and put in the pot; cook and stir until completely browned, 5 to 7 minutes.
  • Transfer cooked sausage to a slow cooker. Add water, chicken broth, tomatoes, lentils, onion, celery, carrot, and garlic. Season mixture with garlic powder, parsley, oregano, pepper, basil, rosemary, and salt.
  • Cook on Low until lentils are tender, about 4 hours.
  • Stir cabbage into the soup; continue cooking until the cabbage is softened, 15 to 20 minutes.

Nutrition Facts : Calories 257.9 calories, Carbohydrate 34.7 g, Cholesterol 14.8 mg, Fat 5.6 g, Fiber 15.6 g, Protein 16.4 g, SaturatedFat 1.8 g, Sodium 697.5 mg, Sugar 5.2 g

LENTIL AND SAUSAGE SOUP



Lentil and Sausage Soup image

Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl.

Provided by ANGCHICK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 3h15m

Yield 10

Number Of Ingredients 18

½ pound sweet Italian sausage
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
2 bay leaves
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 tablespoon salt, or to taste
½ teaspoon black pepper
½ pound ditalini pasta

Steps:

  • Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
  • Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

Nutrition Facts : Calories 353 calories, Carbohydrate 50.2 g, Cholesterol 17.3 mg, Fat 8 g, Fiber 16 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 1008.5 mg, Sugar 5.1 g

LENTIL SOUP WITH ANDOUILLE SAUSAGE RECIPE - (4.4/5)



Lentil Soup with Andouille Sausage Recipe - (4.4/5) image

Provided by Dr_Mom

Number Of Ingredients 11

4 1/2 cups chicken stock or canned low-salt chicken broth
4 1/2 cups beef stock or canned broth
1 1/2 cups dried lentils
2 teaspoons fennel seeds
2 tablespoons olive oil
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onion
6 ounces andouille sausage, halved lengthwise, cut into 1/2-inch pieces
2 teaspoons dried thyme
1/2 teaspoon Creole seasoning

Steps:

  • Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes. Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet. Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes. Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)

LENTIL SOUP WITH SMOKED SAUSAGE AND APPLES



Lentil Soup With Smoked Sausage and Apples image

Flavored with apple, sausage and mustard, this slightly creamy lentil soup strikes a nice balance between delicate and hearty. Small green lentils, or French lentils or lentils du Puy, are khaki-colored legumes that have a peppery flavor and keep their shape when cooked instead, which gives this soup an appealing texture. You can also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. This soup takes only a few minutes to throw together, and most of the time is spent in hands-off simmering time, putting it within reach for a weeknight. It's never necessary to soak lentils, as they cook relatively quickly. (You can find a slow cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
2 tart-firm apples, such as Honeycrisp, peeled and diced
3 celery stalks, chopped into 1/2-inch pieces
6 garlic cloves, finely chopped
1 fresh sage sprig, leaves chopped, or 1/2 teaspoon dried sage
1 fresh thyme sprig, leaves chopped, or 1/2 teaspoon dried thyme
1 1/2 cups/12 ounces dry hard cider
3/4 pound smoked sausage, such as kielbasa or Andouille, sliced into 1/2-inch-thick coins
1 1/2 cups/10 ounces dried small green lentils (also called French lentils or lentils du Puy)
1/4 teaspoon ground nutmeg
2 teaspoons cider vinegar
1/4 cup sour cream
2 teaspoons Dijon mustard
4 to 6 scallions, thinly sliced for garnish

Steps:

  • Melt the butter in a large Dutch oven over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add the half the chopped apples, and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes.
  • Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Add the sausage, lentils, nutmeg and 4 cups water to the pot. Season with 1 teaspoon salt and a generous amount of pepper. Let the soup come to a boil, then decrease the heat to maintain a low simmer. Cover the pot and cook until the lentils are tender, 35 to 40 minutes.
  • Just before you are ready to eat, add the vinegar. Stir together the sour cream and mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apples.

PRESSURE COOKER LENTIL SOUP WITH SAUSAGE



Pressure Cooker Lentil Soup With Sausage image

An electric pressure cooker makes quick work of this Italian-style lentil soup, which tastes like it has simmered away on the stovetop for hours. (If time is on your side, get the slow cooker version of this recipe here.) You could use any brown or black lentils, but beluga lentils are ideal because they get creamy on the inside while retaining their shape. (Other lentils may fall apart, but the soup will be no less delicious.) Determine your leafy green selection by what the market has to offer, keeping in mind that heartier types will retain more bite. Finish the soup with a hit of red-wine vinegar and a sprinkle of fresh basil for bright, fresh flavor.

Provided by Sarah DiGregorio

Categories     dinner, lunch, weekday, soups and stews, main course

Time 50m

Yield 6 servings

Number Of Ingredients 19

Olive oil
1 large red or yellow onion, chopped
Kosher salt and black pepper
1 pound hot or sweet Italian sausage (pork, chicken or turkey), casing removed
6 garlic cloves, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
3 fresh thyme sprigs or 1 teaspoon dried thyme
2 tablespoons fresh oregano or 1 teaspoon dried oregano
Generous pinch of red-pepper flakes
3/4 cup dry white wine
1 (14-ounce) can whole or chopped tomatoes
8 cups chicken stock
2 cups dried lentils, preferably black beluga
1 bay leaf
5 ounces delicate leafy greens, such as baby spinach or baby kale, or 8 ounces hearty greens, such as chard or collards (stemmed and chopped), fresh or frozen
1 tablespoon red wine vinegar
Chopped fresh basil, for serving
Grated Parmesan, for serving

Steps:

  • Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.
  • Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.
  • Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
  • Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 13 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 11 grams, Protein 38 grams, SaturatedFat 5 grams, Sodium 1438 milligrams, Sugar 9 grams

ANDOUILLE SAUSAGE SOUP



Andouille Sausage Soup image

I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables to keep it healthy, but wanted it to be interesting. My wife suggested adding the andouille and now it's one of my favorite andouille sausage recipes. -Steven Thurner, Janesville, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

1 tablespoon canola oil
2 large onions, chopped
3 medium carrots, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 package (12 ounces) fully cooked andouille chicken sausage links, cut into 1/4-inch slices
1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes
1 can (28 ounces) crushed tomatoes in puree
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium beef broth
2 teaspoons liquid smoke, optional
1/4 teaspoon cayenne pepper, optional
Sour cream, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add onions, carrots and green pepper; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Remove from pot., In same pot, brown sausage over medium heat. Add potatoes, tomatoes, Worcestershire sauce, pepper, broth and onion mixture. If desired, stir in liquid smoke and cayenne. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. If desired, top servings with sour cream.

Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 540mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges

Tips:

  • Use high-quality andouille sausage for the best flavor. Look for a sausage that is made with pork shoulder or pork butt, and has a good amount of spice.
  • If you can't find andouille sausage, you can substitute another type of smoked sausage, such as kielbasa or chorizo.
  • Be sure to brown the sausage well before adding it to the soup. This will help to develop its flavor and prevent it from becoming greasy.
  • Use a variety of vegetables in your soup, such as carrots, celery, onions, and potatoes. You can also add other vegetables, such as green beans, corn, or peas.
  • Season the soup with salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
  • Simmer the soup for at least 30 minutes, or until the vegetables are tender. The longer you simmer the soup, the more flavorful it will be.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

Lentil soup with andouille sausage is a hearty and flavorful soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own taste preferences. So next time you are looking for a delicious and satisfying soup, give this lentil soup with andouille sausage a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #soups-stews     #beans     #pork     #fall     #winter     #stove-top     #dietary     #spicy     #one-dish-meal     #low-cholesterol     #seasonal     #low-calorie     #low-carb     #lentils     #healthy-2     #low-in-something     #meat     #pork-sausage     #taste-mood     #equipment     #4-hours-or-less

Related Topics