Rachael Ray's Hungarian Sausage and Lentil Stoup Recipe

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Rachael Ray's Hungarian Sausage and Lentil Stoup
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  1. In a medium sized pot, simmer lentils in chicken stock.
  2. In a second pot, sauté sausage in olive oil.
  3. Add garlic, onions and mushrooms to the sausage. Cook a few minutes, stirring occasionally.
  4. 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.
  5. Add tomatoes to sausage pot. Bring to a good rolling boil and boil for 15 minutes.
  6. Combine the two pots.
  7. Wilt the greens in and remove the rosemary stems. Let sit 5 minutes off the heat before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 464.9 Kcal (1946 kJ)
Calories from fat 228.85 Kcal
% Daily Value*
Total Fat 25.43g 39%
Cholesterol 76.83mg 26%
Sodium 1024.8mg 43%
Potassium 883.37mg 19%
Total Carbs 27.06g 9%
Sugars 6.2g 25%
Dietary Fiber 8.76g 35%
Protein 32.21g 64%
Vitamin C 4.4mg 7%
Vitamin A 0.2mg 7%
Iron 3.9mg 21%
Calcium 64.2mg 6%
Amount Per 100 g
Calories 131.92 Kcal (552 kJ)
Calories from fat 64.94 Kcal
% Daily Value*
Total Fat 7.22g 39%
Cholesterol 21.8mg 26%
Sodium 290.79mg 43%
Potassium 250.66mg 19%
Total Carbs 7.68g 9%
Sugars 1.76g 25%
Dietary Fiber 2.49g 35%
Protein 9.14g 64%
Vitamin C 1.2mg 7%
Vitamin A 0.1mg 7%
Iron 1.1mg 21%
Calcium 18.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
  • 12

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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