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  • Premio Pesto Chicken Sausage Lentil
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    Premio Pesto Chicken Sausage Lentil


     

    Ingredients:

    • 14 oz. Premio Pesto Chicken Sausage, removed from casing
    • 1 pound dry green lentils, soaked in hot water, at least 15 minutes and drained.
    • 2 large leeks, white part only, washed well and cut into 1 inch pieces
    • 2 large russet potatoes, washed, peeled and cut in rough, large dice
    • 8 cloves garlic, peeled and smashed
    • 2 cloves garlic, chopped
    • 2 bunches Kale, washed, center rib removed and rough chopped
    • 1 cup crushed tomato
    • 3-4 cups chicken or vegetable broth
    • 1/4-1/2 cup Sriracha, (Thai style pepper sauce), to taste
    • Olive oil, salt and pepper

    How to make Premio Pesto Chicken Sausage Lentil:

    • In a heavy soup pot, brown sausage meat over high heat, breaking up large pieces. Remove and reserve.
    • Add leeks and garlic, cook slowly until wilted.
    • Add crushed tomato and 2 cups broth. Add drained lentils, simmer, covered for 45 minutes or until tender
    • After 45 minutes add potatoes. Add more stock if needed.
    • Saute kale, with chopped garlic, do not overcook. Season and reserve.  
    • When lentils are cooked; add sausage and juices.
    • Season soup with salt and Sriracha to taste.
    • Serve with sautéed kale on the bottom of each bowl.  Ladle soup over kale and serve
    • Serves 8-10

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