Otherwise, I can just skip it. You mean I travelled all the way to NYC to buy your wonderful cookbook only to find it is coming out here in the UK next month?!?!? So delicious! My grand-mother was the queen of soups and it’s because of her passion for cooking and feeding the people that she loved that I enjoy so much cooking myself. I am waiting patiently for the UK release of your book – I wanted to support the UK publishers, so avoided ordering from the US and having it shipped. I’m snowed in at my apartment in DC, and this fit the bill. Thanks Deb for the Instant Pot conversion!! If I’m omitting the sausage, would you recommend using vegetable broth instead of water for added flavor? Love everything about this post. Sending the DH to the store in the tomorrow (well, later today) for chard or kale and a nice loaf of crusty bread. So for this sort of recipe, I would make sure to use sausage (meat or veggie) that I know is seasoned well. Thanks Deb! It’s basically the only reason I save parmesan rinds, so far. Love lentil soup and make it quite regularly. As always, the pictures are lovely too. 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 have a fairly young baby (about the same age as your little girl:))and three other small kids. Thanks! I’ve also adapted this recipe to be vegetarian so it’s now a (super healthy!) This soup is one of our favorites. My husband was blown away by it. Delicious!! My question is: How do you get your toddler to eat what you want them to? I make this soup multiple times every year- it’s delicious and easy! Yum. I started to make it but had to abandon ship after adding the sausage and veggies as I could tell that there was no way that it was going to hold all the liquid and the tomatoes. I can’t believe how flavorful this recipe was, especially considering how simple and healthy it is. Did not cut back on the sausage (used 4 large links), did add red pepper flakes, and did include the final olive oil/garlic drizzle. Hi Deb, this soup looks delicious, and I’m planning to make it tonight, but I need to stay away from cooked tomatoes (acid reflux). So hearty and warming. Such a great soup for a cold day. I know this is an old post, but did this freeze well for you? Okay, this could be a fun game. Season with a pinch of salt. I used chicken sausage instead of regular sausage, though, (I can’t eat beef or pork) and it came out great with that too. A friend of mine has recently started up a food blog and I had to post my (only slightly altered) version of this wonderful soup. So I made this soup for dinner and it was, dare I say, even more delicious than it looks! I just wish I hadn’t put all the swiss chard in at once. The grocery store was out of swiss chard and kale, so I used collard greens instead. I put the fried garlic on top but rather than drizzling the oil over the soup, I used it as a dipping oil (mixed with some Maldon salt) for toasted bread I served on the side. I made this tonight – what a meal! I can imagine unidentifiable nuggets of grease floating around and being generally repulsive. Used frozen chard, carrots I canned this summer and about a pound of garlic sausage. Super delicious and easy and perfect in this weather! I made this last night and. You might need less water, however, as it won’t be needed for the lentils to “drink.”. I read Smitten Kitchen obsessively; it’s the first thing I check when I get home from school (I’m 14.) Thanks for a great recipe! Yes-it’s that good. It’s so flavorful and really simple. Thank you. I’m asking because I plan to substitute Trader Joe’s soy chorizo to make the soup vegetarian/vegan. This has been one of my favorite recipes of yours (I’ve tried so many). :). Do you soak your lentils prior to cooking the soup? I made this for dinner and was pleasantly surprised how easy it was. Leftovers the next day for lunch, sill delish even without the garlic oil which I didn’t bring to work with me! Healthy, hearty, and delicious and you’ve got plenty of leftovers! I am super excited to meet the person who’s recipes completely dominate my cooking each week. Yummy! I love this blog and your cookbook both – both have changed our kitchen for the better. This recipe sounds perfect and I have everything for it, even the Swiss chard because I made your Swiss chard, pancetta, white bean pot pies tonight. Thanks! Also, they won’t be overcooked when I reheat my leftovers. Spicy red pepper tomatoes also gave it a nice zip! It is delicious and freezes beautifully. I have made it multiple times and keep coming back for more. Next time I will double the garlic in the soup, and maybe add some fennel or fennel seed since I think 2 sausages are plenty, but I kind of wanted more anise-y flavor. What would be a few substitutes for lentils that would go well that I could get her to try? I love this soup so much and I have distinct memories of making it in the 2013 New England Blizzard. Has anyone made this with a pressure cooker? Hi Deb. Boyfriend ate probably two bowl’s worth in maybe… 5 minutes. This was a huge hit for dinner tonight! thanks! i don’t think i’ll miss them, honestly. It was the perfect dinner on this freezing cold evening in Denmark. It’s six years later, and I still love this soup. 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. My husband is always a soup skeptic (as in, soup can’t possibly be a meal), but I changed his tune with this. This was so good, and we didn’t even have canned tomatoes so we just did it with all chicken stock (no water). And so many vegetables…I feel virtuous ;) Exactly the hearty, healthy meal we were looking for on a cold winter’s night!! Any tips would be fab! Garlic oil finish was incredible! Rate; Comment; Save; Share. I forgot I had saved a full bowls of this soup for my freezer. Forgot my can of crushed tomatoes, and at my 12 year old’s suggestion, added a jar of mild salsa. It’s even better the second day around. This soup is exceptionally hearty, more like stew really, and the garlic oil and Parmesan take it to the next level. This is a solid staple in my house, my fussy 5 year old who “doesn’t like” lentils or sausage asks for this soup! Thanks so much for this recipe. I suppose it becomes more of a stew than a soup that way, but that’s fine with me. Used 2 sausages and followed the recipe pretty much to the letter, other than using parmesan instead of romano cause that’s what I had. I grew up eating this soup, but as a curious wanna-be-modern cook, I fancy-up my lentils and can’t even manage to keep regular old green ones on hand. Thanks for a great recipe! I followed the recipe as written, including the Pecorino Romano and the fried garlic. No, I break it up with the spoon or spatula as I brown it. Hi, love your recipes! It seems a shame to go out and buy more lentils when I already have so much at home. Came home, cooked up a pot of this, and all was good. It’s 19 degrees out there and it even snowed. When it’s cold enough out that you’re worried about your hair shattering (is that possible?!) Oct 2, 2019 - A ridiculously filling meal-in-one-pot that doesn’t require a freezer full of homemade stock as an entry fee. I substituted kale for chard. excellent time saver. and #43 of your recipes I made in the past 4 years. Loved seeing you in Wheeling, and have made and loved many of the recipes from your book. Love it! I’ve been on a bit of a lentil soup kick lately, but have a bad habit of using it as an excuse to just empty out my fridge – and spice cabinet – resulting in a less-than-restrained flavor combination. Hi Deb, do you think I can make this recipe with red lentils? I used 1/2 tsp of red pepper, but like my soup with more kick in it, so I added siracha at the end. I also added a dollop of sour cream. This was really delicious!! It reminds me to make more & have friends over during this frigid Ohio winter. I need this. (I’ve got your a batch of your crispy chickpeas in the oven; they’re awesome.) Sort of. Can’t wait to give it a try! black cookbooks and memoirs. One time I made with three sausages- mistake – two is just the right amount ! Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, a little less than 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste. Sounds delicious. – 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. It’s like when you read a cookbook from the “best chef in America” and find that the recipe for the scallop dish has 4 sub recipes, and just isn’t worth the bother. Amazing soup with deep and rich flavor! What better than a delicious homemade soup on a cold winters day. My kids aren’t big soup/stew/gruel eaters, but they gobbled this up! Even my 2 year old ate it! used frozen carrots and red lentils because i couldn’t wait to make it. I’m a longtime fan of Adam Roberts too. Yes, but they’re all a little different — black and green (French de puy lentils, not other green ones) will stay intact; red are usually split and will fully fall apart. My medium dutch oven overflowed! Kielbasa Bean Soup. The photos only add to my hunger, ha. This soup was delicious and one I will definitely be making again! The recipe directed you to cook a huge pot of thick lentil soup with sausage, similar to yours. And I follow three bloggers, you, 101 Cookbooks, and David Lebovitz…how did I NOT know about Adam and the Amateur Gourmet???? Mayay — I don’t think so. Don't forget to season at every stage of cooking, from frying the garlic to removing the bay leaf. Thank you Deb, your recipes at so much joy to my cooking. And I’m so proud of him for having such good taste! I made this soup last night for my fiance – it was fabulous while we waited out the storm in Raleigh. Discard the bay leaves. The second night, you dined on the remaining soup, served up with bread. This soup … Great tip in general for greens in soups. This was delightful. I made this soup basically as written (except that I used a pack of three chicken sausages from Whole Foods, subbed green lentils for brown, and added all of my chard on cooking day), and it is a winner! I (um) forgot the garlic oil in the pre-dinner rush, but the flavour was still excellent. I made this tonight. Delicious, healthy, hearty, and warm! Thanks! This recipe has become a winter stand by for us – the only times it turned out less than spectacular could be entirely attributed to me tweaking the recipe a wee bit too much. Hubby just said that I gotta make it again. Once hot, add sausage and begin breaking it up with a wooden spoon and cook until beginning to brown, about 5 minutes. Thanks Deb – like Elizabeth, I’m trying to make my way through your cookbook and you keep throwing me curve balls! Sausage Lentil Soup Recipe photo by Taste of Home. Four years ago: Squash and Chickpea Moroccan Stew, Vanilla Almond Rice Pudding, Light Wheat Bread, Clementine Cake, Mushroom Bourguignon, Sugar Puffs and Smashed Chickpea Salad I made this in the instant pot and it turned out great! Made it last night for dinner and ate it reheated for lunch today. Will let you know if the flavors still pop! I do the Hungarian sour lentil soup from the Paprikash Weiss book (um, it’s old), but a new soup is more than welcome. Instructions. Second time I made it was comfort cooking for the COVID-19 “shelter-in-place” (at sea level this time). Sausage & Cannellini Bean Soup. 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? I think I’ll throw in some cubed potatoes next time. Lentils! I like them, but they give me indigestion. Simmer with the pot lid on or off? Isn’t it a good idea to rinse the lentils first? Also, I do find soup to be a frequently delightful meal, snack, or appetizer. This looks so delicious! I knew he would eat the soup but I certainly didn’t foresee this being a meal that he would request, but boy was I wrong. 16? I made this last night and it was terrific. I’m also super excited that you are coming to Denver! I made this with turkey sausage and added some fresh rosemary and some red pepper paste. a bit better. A really delicious fall/winter dish. This soup was amazing! Naptime has been slowly slipping away from me too for the past several months. I was thinking about just cooking the sausage ahead of time and putting everything else in the crockpot for 6ish hours. Find our Best Smitten kitchen. Thanks again Deb! (I kinda wanted to eat the air.) If I leave the chard out will this freeze well? Deb – i think you mean, Secrets of the Best Chefs, not Cook Like a Chef :) Anyway the link takes you to the right book. Thank you, Deb! I am a huge fan! The meat, bean, green combo is a winner everytime! I had a similar problem as Lynn…I made this the other night, and it was good, but not as great as I thought it would be. I have made this so many times and love it. love this recipe! Subbed a quarter pound chorizo for the sausage, doubled the onion, quadrupled the garlic, added a diced parsnip, and instead of a bay leaf tree in an aged Gouda rind. Made this for dinner tonight. This was amazing. This was delicious! mmmm… the perfect winter meal for the 15 degree weather we’re having today! It freezes very well (even with the chard, it keeps its integrity). Whatever that means. Leftovers were fabulous tonight, as well. No complaints from me when you post! We are definitely soup folks in this family (even though living in So Cal makes soup season a wee bit short.) Made this last night ( that phrase seems to be quite popular for this soup!) Another delicious success!! Are they sweet, because they have sweet paprika in them? The garlic oil idea comes from Deb Perelman of Smitten Kitchen, in her infinite wisdom of stepped-up home cooking. :) (They had really liked that book) I am planning to make this in the next week or so, so more pictures to come! Will definitely be giving this a go!! :), I’d like to second the “does this freeze well” comment/question. 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!! First and best thing I’ve made in my Instant Pot. 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. Putting the chard in at the end is perfect, and you’re right, the garlic is a must. Great for a cold day! This recipe is awesome! This is a really wonderful soup. I’m making this now for dinner tomorrow (always like soups better the next day), using Trader Joe’s Sweet Italian chicken sausage. Thanks! I’m thinking it would be nice to do that and freeze half. I think next time I will add less water and more lentils, but otherwise, yummy! Will try this recipe next. This looks like the perfect January soup. For those of us blessed to have a Trader Joe’s in the neighborhood, their chicken Sicilian sausage is perfect for this. Hi Deb, this soup looks delicious! 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