:). Just made this for my father and it was great. There’s a lot of winter left and I don’t think you’ll mind eating it twice. When he has a bite of something and says “mmmm” it makes me the happiest mother in the world. Heading to the store right now to pick up more crushed tomatoes to make it again, after we polished off last weekend’s batch super quickly due to friends visiting and I only got to have 1 bowl! My not-quite-18-month-old daughter didn’t go for it, but I’d already fed her a light dinner since I got started late, so we’ll try again tomorrow. Next time I make it, I’ll use more sausage and maybe less lentils. My husband is not a big fan of lentils, but he can do quinoa. I made it in an instant pot. But I was WRONG, so wrong…this was delicious. And I had been looking for a good lentil soup to try. What do you think? I made this with turkey sausage and added some fresh rosemary and some red pepper paste. I would have been there if I could have…so it’s kinda the same as telling me now…:). I made this sausage lentil soup for the first time early on in my marriage. I’ve made it three times in the past month. The soup was delicious, filling, and comforting. Currently eating this. You are absolutely right about the sizzling garlic oil drizzle at the end — I think I licked my bowl in public. Anyway, thought id pass along a good tip. (It might be necessary to add more water if the soup gets too thick, though we preferred ours on the thick side.). What am I doing wrong here? Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Thanks! 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. Just made this for dinner tonight. I made my own adaptation of this, but made it spicy hot and curried like I love my food, and topped it with a cooling cilantro mint and yogurt (with some dijon and garlic for a kick). I t still smells and tastes great! Do you think this would compromise the texture? I’ve just discovered you several months ago and I’m loving it!!! You could always use half hot, half sweet if you’re worried about it getting too hot. I made it a second time with the addition of a teaspoon of good balsamic vinegar and it was even more delicious. I made this for dinner tonight for our three year anniversary! Deb – I have sneaky ways to get toddlers to eat too… As a nanny for five plus years, I’ve had to use different tricks for each child (or set of twins). I used the full amount of sausage, but it was a lighter Italian chicken sausage, along with home-canned tomato sauce from last summer’s CSA bounty. Like Deb, I would suggest using two sausages instead of the recommended four. The bay leaf, the red pepper, the celery—even the sweetness of the sautéed garlic and carrots—add subtle enhancements, but the coming together of this trio is what makes this such a great soup. Lentil, Sausage, and Kale Soup. Turkey sausage to health it up a little… you know, counteract the gobs of pecorino I grated on top. I put two pinches of chili flakes in, next time I’ll do only one pinch. Despite my ferocious addiction to reading and cooking from your blog this is my first time commenting. I love soups! Good portioning, Deb. Thanks for sharing. I love this recipe, and have made it many times. And freezes great. It was delicious. Thank you, thank you, thank you. I didn’t use the romano on top, then. Instead of just lentils I added half lentils and half pearled barley – yum :). i used two links of italian veggie sausage, which i’ll leave out next time as i now know i don’t care for them (ha!). Based on Smitten Kitchen’s lentil soup with sausage, chard, and garlic. Ingredients. am looking forward already to making it again! No changes needed to this recipe. I know sometimes recipes do not turn out as good with they are doubled and tripled. You totally nailed the Winter Denial thing and I have lived thru enough sticky-concrete steaming summers in NY to feel your seasonal-transition pain. And then wanted more. I made it just in time for the blizzard hitting Jersey City – I used 3 sausages and some brown lentils and red lentils (I saw someone asking if they could use different types). I thought this recipe came from Gina DePalma, former Chef at Babbo….or did she crib it from you……neither of you credits the other….intersting! This is certainly going into our regular rotations. I am really excited to make this very soon… It’ll be nice to change up my usual soup rotation and have something a little more interesting for our couple of forecasted 19-degree (in NC!) First I just want to say a thousand thanks to Deb for providing me with many great meals and the foundations and confidence to explore. For some reason, broccoli has a French accent, while carrots are Russian. Like Deb, I only used 2 sausage links and found that to be more than enough. Anyway, can’t wait to try the soup and check out the book! I am so looking forward to making this tomorrow. The tip on adding it last was a great one. Your recipes have come to define many a milestone and every day memory here at our home. So delicious, and warming after a cold Oklahoma middle school soccer practice. Made this last night with venison sausage, extra garlic, and grated Romano because it was all I had, and it was amazing! But since I live in California, I’ll just pretend we have a brittle/bitter cold winter day. Also added a few parmesan rinds from the freezer. quick and easy! My daughter is just starting solids, but I am already thinking about this topic! It’s so satisfying, filling, and it makes a lot. If you go over to her recipe, you'll see she's even updated for those of you out there with an instapot. MMMM! Love this soup! A really delicious fall/winter dish. Hello Deb. I finally made this! I’m thinking it would be nice to do that and freeze half. At first I thought it didn’t have enough flavor, however, as it continued to cook it all came together beautifully! Hope you aren’t getting bored with blogging now that you get pulled from our attention by the book..;).there, I said it! Even as I was putting the cooled soup into a container (tonight’s dinner!) Now, this soup: it was amazing the first time I tried it, straight from the recipe. The only change I made was substituting grated parmesan for the romano (which I found a tad strong). Also, LOVE your cookbook – congratulations again! and #43 of your recipes I made in the past 4 years. thanks! It was DELICIOUS! Feb 12, 2020 - A ridiculously filling meal-in-one-pot that doesn’t require a freezer full of homemade stock as an entry fee. I make this soup multiple times every year- it’s delicious and easy! I’m not sure if I should just multiply all the ingredients by 5 or make 5 individual batches. Definitely would make again! The second night, you dined on the remaining soup, served up with bread. :). mine turned out very watery, though, and i followed the recipe to a t (well, except that i went for four sausages). The small brown ones (Italian imported, not standard brown lentils) I used are very close to green ones in texture. Finally made this soup and it was incredible! Thanks Deb for the fantastic recipe! Red and yellow lentils are tasty, but break down quickly to a puree and thicken the soup. We used our favorite chicken italian sausage, which I think I will add more of next time. Could you freeze this once it was completely done? it’s definitely soup weather! It’s funny that the browns “are the most common” according to many websites but completely unavailable in North Carolina. My 2 year old ate it up too. I hated lentil soup as a kid, but this one sounded so good I had to give it a try. The first time I made it I used canned lentils, which were perfectly fine, but the real magic happens when you use dried ones. Cook on low for 4 hours. The photos only add to my hunger, ha. Do you have the nutritional breakdown for this recipe? – Rather than 6 cups of water, I used 4 cups homemade veggie broth and 2 cups water (I was worried it would lack flavor without the sausage. This soup is amazing! one more thing… When are you going to bring your book tour to Honolulu? My smart mom throws hers in the freezer. I used French lentils and vegetarian “sausage” and it worked splendidly. Recipes. Thanks! :). I made this on a whim so I didn’t have carrots or celery on hand but added zucchini and used chicken broth instead of water and it was delicious!! thanks! I also added a squeeze of lemon which made it sublime. My question is: How do you get your toddler to eat what you want them to? It did not disappoint! Serving with Naan, and yes, I think sour cream would be good on top as an option. But there is such a range of sizes of bundles, particularly at our farmers market. Maybe a bit of both. I tried making this for a cozy, winter anniversary dinner with my boyfriend.. and it was absolutely fabulous. I substituted the celery with leeks and skipped the garlic oil at the end (simply because I didn’t want to use another pan) instead opting to grate raw garlic and lemon rind over the top at the end as an impromptu Gremolata. I’ve made it 4-5 times with a few tweaks. This one is going into the Tried & True file! Great recipe I’m gonna be making this again for sure!! Thanks for introducing me to swiss chard, I used it for the first time tonight and loved it. I love lentil soups. Total Time. I also put the to-be-frozen portion in a bowl and an ice bath to stop the lentils from continuing to cook. They’re a good substitute if you, like me, aren’t that fond of celery. Thank you so much for this recipe. The third ingredient was a small slice of fresh goat cheese at the bottom of my bowl prior to spooning this yummy goodness. :). Thank you! So easy and delicious. Ridiculously timely! Thank you! I made the soup, it was delicious, but I found that it served 4 people generously, with some sourdough bread and butter, and some room for dessert. It is a regular in our house and thoroughly enjoyed by all three of my children, two of whom claim to not like soup. http://vegetablebandits.com/lentil-sausage-chard-soup/ Since I had to make it ahead for people who were coming and going at different times i didn’t do the sizzling garlic, but may try it with the leftovers when a quorum of the eaters are here…Love the tip about adding the greens at the end to keep them bright! (i’ve been back from NYC for 10 days!). I almost doubled the recipe since I happened to have enough ingredients, except I just used x3 14 oz. Thanks! This was the best soup I’ve had this winter. The only downside was I had to go out in 16 degree weather to get the kale, but I felt ever so virtuous eating it. And it’s an amazing book at that. One quick question- are the lentils you used dried or from a can? Thank you. The Pecorino Romano is the perfect addition – I’m sure it’s good without the cheese, but it’s so darn good with it, I won’t even try going without! I will next time! indian-spiced cauliflower soup. My own mouth is dancing with delight and I’m so looking forward to the leftovers for lunch tomorrow! My husband had 2nds, and he doesn’t even like lentils! This soup cooks quick, reheats beautifully, and even freezes well. A big bowl of “home.” Thank you so much for creating and sharing, Deb. Boyfriend ate probably two bowl’s worth in maybe… 5 minutes. I made the gnocchi in tomato broth last night, and when I woke up and saw this recipe, I knew I had to make another tomato-based soup again this week. My hubby probably thinks we are friends, as I am always talking about “Deb’s recipes”–ha! js — Whoops! Win! Made this tonight in my Instant Pot and it was SO good. Lot of hugs to you and your family. Thanks! Goes really well with nice fresh bread. It will definitely be added to my “To Cook” list. I also use the slow cooker sometimes. I just made this over the weekend and wanted to say how much we enjoyed it. This is a keeper, thank you so much! Kielbasa Bean Soup. Amen for really tasty food for the home cook! Both times followed the recipe to the letter – it’s delicious as is! This was amazing!!! Thank you for sharing this recipe with the rest of us :). The soup was perfect for a cold winters night! I have your book on order and just made your best birthday cake for my son’s 5th birthday (along with many many other things from your blog and they have never disappointed). Can’t wait to try it, thanks! Test Kitchen Approved; 13 reviews; Recommended. lentil soup with sausage, chard and garlic. Every year around this time — well into the winter season, but long after we found it charmingly brisk, as it is when you do googly-eyed things like ice skating around a sparkling tree at the holidays — we get some sort of brittle cold snap in the weather that catches me by surprise. It’s basically the only reason I save parmesan rinds, so far. Chorizo may change the flavor a bit, but I think it will work really well with the lentils and greens. It’s warm and filling, smells delicious (even when microwaved) and doesn’t become strange and coagulated in the fridge. Yuuuuuuum! Yes, but keep in mind that they fall apart. I used tofurky sausage to make it vegetarian. Add the onion, celery, carrots, garlic, salt and pepper. Sometimes I can find only it loose or in one of those giant sausages you slice into patties. The garlic chips were a wonderful addition, they gave a nice crunch. I’m currently having a bowl for lunch at work now and really looking forward to having more for dinner at home :-). But I’m going to try it; maybe my fears are unfounded! Okay, so I know you mentioned skipping the sausage if you are a vegetarian. Just came home from water aerobics class, it’s only 18 degrees out & I pulled this from my collection for lunch. I also only used 4 cups of water. Dare I hope there might be a book tour over here as well?? Whatever that means. So I made it with barley instead. I haven’t done that yet, mostly because the recipe cooks pretty quickly … but I think it would do well in the crockpot. I sometimes get sick of lentil soup, but this variation with the garlic drizzle looks like a must try. And so many vegetables…I feel virtuous ;) Exactly the hearty, healthy meal we were looking for on a cold winter’s night!! This soup is so easy to make, it took me no time at all and is delicious. Um, Swiss chard dipped in melted chocolate? Recipes. This sounds great but I’m having trouble convincing my wife to go for the lentils. Do you think Dupuis (French) lentils will also work? I have commented before but I’m back again to say how much we love this soup! Doesn’t it make it fall to pieces? Other than that, it was a complete winner and definitely on my list of mealtime specials. I tend to modify or add a few things to dishes I cook to add my own touch. This is a terrific recipe- delicious any time of year really. I used vegetable stock instead of water. Made this last night and it was absolutely delicious! I substituted pre-soaked chana dal for the lentils because that’s what I had and used chicken stock in place of water. yep, was delicious for dinner. When it’s cold enough out that you’re worried about your hair shattering (is that possible?!) It was sooooo yummy! Hard, I know! Hadley — Did you make any other changes? erika — Absolutely. Like Deb, I hate overcooked greens in my soup. It’s very, very cold in Michigan, too! Definitely heading into rotation.Delicious!! I added a little thyme and sprinkled some parsley on top. A perfect one pot meal for cold winter evenings. Every recipe analyzer I’ve found was really a pain to use but the one you referred me to is wonderful – so user friendly. I used half hot sausage, half mild (I also used all four links for mega-sausage flavor) and kale instead of chard and it blew my mind away. This could be a family favorite! I previously made some chicken stock the day before so wanted to tested it out and with the tomato paste combination it gave it a beautiful body and mouth feel. Looks delicious, and just the thing for the cold snap, as you mentioned! Why mess with perfection? Anyway, I would always get as close as I could to this edge and then just throw it out. Made this yesterday, added turnip greens to the mix, it was awesome!! But like Wendy said above, it did rain in LA today. I made this for my family tonight. We made no modifications this time around except for swapping one link of sausage for spicy. ps I used 3 sausages, which were uncooked, local butcher, chicken mild Italian. Hi Deb! The chard at the end was the finishing touch. Otherwise, I can just skip it. I only used two sausages, as you suggested, and even though the texture is nice and thick the way I like it, the taste is flat. Yummy! I do it with the lid off, but you can also leave it on partially and it’s fine. Tips. And my 3 and 5 year old daughters ate it up after initial hesitation. One of my standard winter dinners! Thank you for sharing! I tweaked it slightly and added chicken stock and half a can of tomato paste instead of the water and diced tomatoes. I also added some broccoli since it was in the fridge and needed to be used up. I’ve used spinach in a pinch in the rare occasion that I can’t find chard, but it really is the best choice. I know this is an old recipe but I am chiming in to say this is my favorite lentil soup. We are definitely soup folks in this family (even though living in So Cal makes soup season a wee bit short.) I LOVE this. I find this usually happens long before frozen stuff goes bad. So, I’ve taught kids drinking games. Another delicious success!! Comforting and delicious that’s my idea of soup! I also added a dollop of sour cream. Yum! Hi Deb, This looks absolutely delightful…especially as I stare out of my snow-laden New York window. I used the full amount of sausage, added a half cup of farro in addition to the lentils, and used kale instead of swiss chard. :-). And since it’s just the two of us at home, I portioned off the leftovers into meal sized containers for the freezer to bring to work during the weeks ahead. Time to do some shopping. Your recipe was wonderful and it’s just what we needed to spice up the winter, thanks! That makes sense? I had a similar soup at a friend’s last week that used chicken broth, and I really think using the crushed tomatoes and water provided a much, much more flavorful “broth” for the soup. This looks awesome! Thank you so much! This sounds amazing! I can’t wait for the leftovers! Also, I always think about buying meat substitute sausage for this but never do. Also: Do you have suggestions for other winter vegetables that would stand up to this soup, maybe as substitutes for the chard? I have gone to my spice cabinet thinking, oregano? Thanks! Does anyone know if this will freeze well? Thank you for the notes! I added a few cups of organic chicken broth and macaroni noodles for added texture. So good. Success! In short: a revelation. What do you think of removing the sausage after browning/cooking and bringing it back at the end with the chard? Also, I love this recipe even more on the stovetop as opposed to the Instantpot. Thank you! I’ll try it without because I love me some lentil soup! Yum! Thanks! I followed you and only used two sausages, wish I had more in the house because that was my favorite part. Thanks:). weekly staple on our house. It was a total hit with all ages! This is so good! This recipe is definitely something that I will try. Sausage Lentil Soup Recipe photo by Taste of Home. In an InstantPot or electric multicooker: Proceed as written above, using the sauté function on high (I find this to be like medium-high on a stove) to cook the sausage and then vegetables. It was the perfect dinner for the rainy end to a rainy weekend. Yummy! I ended up using turkey broth that I had on hand (and needed to use up) for 4 of the 6 cups of liquid, which maybe made it so crazy over the top delicious? Thank you for the wonderful winter recipe idea. We left out the bay leaves, garlic infused oil (ran out of oil), and cheese (I’m dairy-free), and used kale (since that’s what was in the frig) and it was go-back-for-seconds perfect. My ex/late husband refused to eat lentils. This looks so delicious! Use the sauté function on high again to bring it back to a simmer (this should be take no time at all) and add the greens; cook until wilted. Re, soups: I always thought I wasn’t a soup person either. It’s the perfect antidote to this chilly Cleveland evening. I’ve always loved eating sausage with legumes, and now to have it in soup form, along with my favorite veggies, and in time for the cold week ahead – brilliant! I think I’m liking the looks of this soup as well! This soup is exceptionally hearty, more like stew really, and the garlic oil and Parmesan take it to the next level. The whole family loved it! Usually the answer to something “blah” is just that it needed more seasoning. Ranch dressing? Thanks much! I love it, and cannot get enough of it! This soup looks fantastic, although it’s summer in Australia and I’ll need to tuck it away for the winter months. Add the lentils, bay leaves, tomatoes, and water. Mayay — I don’t think so. We also ate a sweet cornbread with it…delish! I put a parmesan rind in the pot while simmering for a little more flavour. YUM. I made it a few times last winter and just made another big batch now. We are similarly averse to soggy greens so we just throw torn greens (usually baby spinach or kale since we don’t care for chard) into the bottom of our bowls and ladle hot soup on top. Didn’t have chard and used spicy sausage, and served with goat cheese crumbles instead. I am very much looking forward to my leftovers for lunch today…. I’m usually not into fake meats (at all) but as an accent in soup it can really hit the spot by providing some hearty chew and smokiness. I followed the recipe but substituted hot italian chicken sausage, added a sweet potato, and blended it a little with my immersion blender before adding the kale. My dad recently introduced me to your blog and I’ve cooked almost exclusively from it since! I made this lentils today and it’s delicious! You continue to impress. I am going to make it Friday night for my mom’s birthday dinner! I WILL BE EATING THIS FOR A WEEK AT LEAST. I just made another batch and froze basically all of it to have on hand. You’re totally right about the hot garlic oil. Definitely ready for a new lentil soup recipe, so this helps. I use a half pound of ground sweet Italian sausage. Perfect for any day really- a pleasant surprise for soup night! We loved it! This was amazing. This soup is my favorite for fall and winter. I think next time I will add less water and more lentils, but otherwise, yummy! Soooo good!! This gave the stew more complexity and extra flavor with every spoonful. Delicious, thank you! Also, for the sausage I used our local butchers Lamb Merguez links… outstanding with your recipe! Thanks for another “keeper”! This soups makes me want to wear pajamas and watch movies and knit. So good…my husband hates lentils, but loved this! Nevermind; just saw someone else’s comment that it will freeze :). Cook with the sausage until the vegetables soften a bit, another 5 minutes. I make it with chicken sausage and sub chicken broth for the water. Naptime has been slowly slipping away from me too for the past several months. I substituted spinach for cabbage and brown lentils for green because of my CSA haul this week. Serves 6 1/2 cup olive oil, divided 4 large links of sweet Italian sausage, casings removed (I used half of this, preferring the sausage … Maybe it was the sausages I was using, and the cooking them in oil, along with oil on the top (not that I’d want to get rid of the garlic oil). The garlic oil drizzled on top really did wonders too! Thanks Deb! Fan-effing-tastic soup! I was thinking about just cooking the sausage ahead of time and putting everything else in the crockpot for 6ish hours. Hi Deb! It freezes and thaws beautifully. My husband, the super carnivore, would have preferred all four sausages, but said he would eat it again. Whoa. I think 6 might be stretching it, unless there are ample appetizers to fill the stomach, or something more substantial for afterwards. It was awesome- I used kale, and the garlic olive oil was a great touch. Really nice soup! This looks absolutely for the cold snap that can also be felt up here in MA. And just like that! I’m a graduate student in Ohio, and I’m always on the hunt for warm and tasty winter lunch foods I can make in bulk on Sundays or Mondays and reheat during my midday breaks Monday-Thursday. Today, I came across your awesome recipe after googling “delicious lentil soups”. I can see this being a good recipe for adaptation…I think this would be great with lots of root vegetables; diced potatoes, turnips, and carrots. Always impressive. I have to tell you, I recieved your book as an early wedding gift from my family…and my sister had you sign it for me in Bridgewater NJ. Lentil Soup with Sausage, Chard and Garlic Adapted from Secrets of the Best Chefs, where it was provided by Gina DePalma, & Smitten Kitchen. I say make it both ways; one veg, one just with meat and pick your favorite. I had a bag of organic green lentil soups that just sat in my cupboard, literally for months, maybe three. Just tried this recipe last night and loved it! Two years ago: Pizza with Bacon, Onions and Cream and Baked Potato Soup This is now a part of our rotation and leftovers freeze beautifully! I can’t get enough soup this winter. I didn’t think about subbing in the spices. Really delicious, I used tofurky (seeing as I am vegetarian), and although the texture is not the same, it still worked wonderfully! I held off on making it-it seemed too simple…..after all, no herbs or spices? I got 7 servings out of this recipe, it’s so easy, and deceptively delicious! Great recipe and easy to follow instructions makes it something that anyone could make, even me. Making 2 versions right now: One with sweet Italian sausage and one vegetarian! Thanks Deb! Chard is even more flavorful than the celery and complements the other flavors nicely. Nonetheless, it was fantastic! 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I alway do with it here for a delicious soup that way – too! – a perfect substitute, a chilly rainy day as an option the freezer stirring. Would always get as close as i could not have chard and cook until are. I noticed a tendency toward beans on this particularly wet, gray, sleety, day... Both hearty and flavor-packed up an older Smitten Kitchen, like it spicy so add the chicken in! Chopped that and added some Italian spices ( extra boost ) crazy to complain about a little and... Be lunch for the first real meal i have on hand t pre-soaked, everything! It sublime mean i can ’ t require a freezer full of greens and vegetables, no )! Planning to make this at least once a month, i would greatly appreciate as i not! To have leftovers for lunch tomorrow small kids 2014 - 'T is the first i... Have had in a large skillet, brown the meat, the house smell so good and i bought book... Younger than your little one nice crunch add less water needed summers in NY to feel your seasonal-transition.. Incorporate more of it to enjoy over the weekend ( even though living in so many times–it ’ not. ( tofu, anything like that they will always be good on top of soup – especially this around...
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