I used the extra garlic oil to anoint thick cut toasts that I ran under the broiler mounded with cheese until I got garlicky frico to dip into the soup. Making double next time! I loved this line: “such as when they expect you to use four skillets and eight prep bowls to make a single soup.”. Made pretty much as written except only had one link of sausage and used collards cut into ribbons instead of chard, added for about 5 minutes at the end – the collards keep their texture so well, it was almost like having fettuccine in the soup! I’ve just discovered you several months ago and I’m loving it!!! I used locally made Italian sausage and the resulting flavors are heavenly. Used all 4. I’m smitten, so to speak. Then, when she has a few she drops them into an appropriate soup. I would definitely say do not skip the garlic oil, the smell alone plus that first garlic-y slurp … I can’t even. quick and easy! Until, of course, it gets even better with the fresh chard, garlic drizzle, and sprinkle of romano but even so, these two finishes can’t overcome a mediocre soup base. How weird is that?! I have a feeling the leftovers will be even better tomorrow! made veg version using kale, didn’t taste like it was missing anything. Tonight I decided to play with it a bit and the result exceeded my wildest hopes. Made this for my boyfriend and I while we watched the Super Bowl. Imagine our surprise when my husband almost perfunctorily put the spoon up to my son’s lips and he just went for it. How would you make this with canned lentils? Since we’re experiencing the coldest week of winter so far here in DC, totally appropriate. Such a sheltered life I’ve led. They even requested that I pack it in their lunches the next day. Thanks, Deb. My kid is allergic to lentils, and I’m looking for a substitute. 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. Do you have a mood board you wouldn’t mind sharing? Even better the second night. Was looking for a recipe for lentils, kale and sausage. Have I noticed a tendency toward beans on this site lately? When we ate it and it felt bland and unexciting. Deb, You have crossed over to the IP cult! Or, as Deb suggested, don’t add the greens until you’re ready to serve hot soup!). I would have been there if I could have…so it’s kinda the same as telling me now…:). I did make a couple of substitutions, only because my grocery store was out of lentils. Spicy red pepper tomatoes also gave it a nice zip! Yum. Losing weight and keeping it off can help prevent or manage type 2 diabetes. Thank you! I have this lunch category but probably not everything is a perfect fit. Wonderful recipe! One thing you might want to consider doing is adding a touch of stale bread with cheese (It’s cheese – what could possibly be wrong in that?) I made this soup last night for my fiance – it was fabulous while we waited out the storm in Raleigh. But there are lots of drawbacks. What do you think of removing the sausage after browning/cooking and bringing it back at the end with the chard? Whoa. Thank you for mentioning this! I put a parmesan rind in the pot while simmering for a little more flavour. Hi Deb, This is certainly going into our regular rotations. I’ve made this dozens of times on the stovetop: doubled every time, froze half! But now I’m beginning to think we are the crazy ones for living in an ice box and not completely realizing it. I’ve made this with kale when I did not have chard on hand. So delicious, and warming after a cold Oklahoma middle school soccer practice. To write this book, Adam travelled all over the country to visit chefs in their work or home kitchens with a reporter’s notebook and jotted down everything. Thanks this will be a staple in our home. The best part is, it’s so EASY! http://bloginspiredcooking.blogspot.com/2013/02/cajun-sausage-lentil-soup.html, I just used my last onion the day before, so I substituted scallions, used some kale I had frozen from late summer, and substituted smoked sausage for the Italian (because I don’t like it in spite of living in PA and being surrounded by Italians), and it was still delectable…and it’s crazy filling…. Hi, I was wondering if I used canned lentils (they are pre cooked) do I still need to add 6 cups of water, or less? Deb, you are so right – it is all about the correct seasonings. Even my 3 1/2 year old son loved it. This is amazing! In general, cooking makes your food more easily digestible and safer. Mariola — I don’t include it, but I often cut and paste recipes here if I’m looking for nutritional information. I make it with chicken sausage and sub chicken broth for the water. And depending on how many are joining for dinner, I’ll add another half cup of lentils to bulk it up. I use beer instead of at least half of the water, and find it adds a nice depth to the already delicious flavor. Oh, this looks perfect — hearty, easy, healthy, and great for leftovers. Made this tonight – so good! I used the 4 links of sausage and it was perfect. +1 grilled cheese ; ). I know this is an old recipe but I am chiming in to say this is my favorite lentil soup. Topped with the suggested fried garlic and cheese and added white wine vinegar and parsley. I made this for dinner tonight and it was delicious! 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). And the 2 28oz = 6 cups, invaluable! Personally I rinse twice. Now, this soup: it was amazing the first time I tried it, straight from the recipe. I like sausage, white bean and kale too. Wrong i got full fast… Thanx. Thanks! I made it with veggie sausage. This was delicious! Garlic oil finish puts it over the top! Thanks for a great recipe. No; it’s not necessary for this recipe/cooking time. You are the best. We used so salt added diced tomatoes to. Thank you, Deb! It was actually Plan B because I was out of the cheddar I needed for Plan A. I have never been so glad to be out of cheese! For the sausage, you mention breaking it up, do you cut it into slices before adding it to the pot? This was delicious – a perfect soup for the winter. who can finish first, the silly toast/cheers game, the pool in your belly needs liquid for the food to party/swim in, and the original 1,2,3 – drink! My hubby probably thinks we are friends, as I am always talking about “Deb’s recipes”–ha! It is so incredibly delicious and easy. This soup couldn’t be more timely. I love all the flavors you put in this soup. Melissa — I’ve never used canned lentils before but I suppose if they’re fully cooked that you can just add them at the end. As always, your pictures and writing make it look and sound delicious! Even as I was putting the cooled soup into a container (tonight’s dinner!) I added a teaspoon of fennel seeds to replace some of the flavor of the sausage. excellent time saver. like we do with French Onion soup. I don’t do the garlic oil, just add all 4 cloves with the veg. Found a great vegetarian recipe for Moroccan Lentil Soup in EATING WELL magazine. Find the Best Restaurants in Boydton on Zomato - Boydton Restaurants Earlier this week I made the gnocchi and tomato broth. So happy to see a lentil recipe, and this soup looks like a beauty. HOLY CRAP! This is so good, you guys. This was one of the best soups I’ve ever had, and that is coming from a soup girl through and through. I like the idea to keep the greens fresh in the fridge and only what you need per serving. Will try this recipe next. Hi, love your recipes! The recipe is quick to pull together and makes a big pot so lots of leftovers for the freezer. Absolutely delicious! Perfect for the dense fog, thank god for the lavender gin. The garlic and olive oil puts this over the top and worked well to balance the strong flavor of the venison. Another thing I will say is that it makes a ton of soup – we’ll have leftovers for days. I’ve only used Chard once and thought it was good but have used baby spinach every other time I’ve made it, because it’s less work. Thanks! This recipe filled up a 14-cup container after we ate a couple of large servings. But like Wendy said above, it did rain in LA today. Some eat unpasteurized dairy foods, raw eggs, meat, and fish. I made it tonight for eating tomorrow night, so will wait til tomorrow to applied the garlic oil. 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! Keeps well throughout the week, and filling. I have never done the garlic oil on top of soup trick, and, it won’t be the last time. Thanks, Deb, for the treasure trove of wonderful recipes here. Lentils are loaded with fiber and come in so many pretty colors. My husband is not a big fan of lentils, but he can do quinoa. I made this for dinner last night (which was cold and rainy) and it was GREAT! Success! 3. There are some nutrient-rich super foods that can’t be eaten raw, such as beans, whole grains, and lean proteins. It tasted more like sausage soup when I used four than lentil soup with sausage. I also added a squeeze of lemon which made it sublime. I love this soup and have made it several times!! My husband told me to keep the recipe and “it’s a do-again”. This looks amazing! Today for lunch the farro had soaked up more liquid (or benefited from the additional cooking/rewarming) and was lovely and chewy. Sorry, your blog cannot share posts by email. I used chicken stock I had just made instead of water. But soups like this are the best! 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. The flavor of the base soup pretty much reflects three things: tasty and complex sweet italian sausage; rich, fruity tomatoes; and the earthiness of the brown lentils. Thanks Deb! Thanks so much for stopping by. Have everything else so this will be dinner. I also added a dollop of sour cream. I began typing this with the mind set that you are crazy to complain about a little -6. My dad recently introduced me to your blog and I’ve cooked almost exclusively from it since! Just wondering, the 4 sausages, is that about 12 ounces in total? I usually have a very poor sense of smell but you were right–makes the whole apartment smell wonderful! I returned to this soup again today, a chilly rainy day here. The chard offered an interesting “bite” to the soup that made it pretty flavorful. I may be willing to offer incentive! Nicely caramelized oven-roasted butternut squash and diced avocados make nice toppings. Made this last night and it was delicious. They just stay more intact, which some people prefer. I hated lentil soup as a kid, but this one sounded so good I had to give it a try. I never get why people are always cutting chard leaves off and tossing the stems. Delicious!! I'm trying to teach myself to like them. Helloooo? I’m always on the hunt for a new, great, lentil soup – especially this time of year. This is one of the best things I’ve ever made. Next time I’d use broth to punch up the flavor if you’re not adding meat. I just made this tonight. Could you freeze this once it was completely done? This is amazing! Love everything about this post. Thank you for the perfect antidote to this frigid night, Deb. Thanks for warming up this snowy Sunday evening! It would be a bit like a minestrone. But it totally elevated the dish . I’m really looking forward to trying it again tomorrow for lunch! Notify me of follow-up comments by email. And also skipped the cheese due to a dairy allergy in the family. used frozen carrots and red lentils because i couldn’t wait to make it. I didn’t want to do that again, so I figured I’d hold on ’til I found a better way to use them. Just a thought: I’ve made this soup twice now and I see absolutely no reason not to use the ribs of the Swiss chard in place of the celery. Being making it prekids and now a quick fix for dinner on a cold night! Thank you for your abundant delicious soul warming recipes. I’ve converted several coworkers to this soup. Hi Deb, this soup looks delicious! Thank you for your wonderful recipe! It’s delicious. Oh, and now I add barley. My favorite were the bites flavored with fennel from the sausage. I think the Lilliputian lentil doesn’t get the respect or attention that it deserves in the States. so good. Thanks! You may need to ramp up your kitchen skills. Having it again right now for lunch.
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