(just to let you know, I have noticed your aren’t posting as often. So, perhaps 6 to 8 ounces? I made this last week and my three-year-old has eaten three times for dinner since then. The original recipe calls for “4 large links of sweet Italian sausage” but we always make it with 2 and it feels like the right level; most of you have said the same over the years so I’ve adjusted the recipe accordingly. It is a pretty flexible recipe, so if you are short on something or have something slightly different, I think the soup will still taste yummy. This is ridiculously delicious; and easy enough to make after a long day of work. So I made it with barley instead. Keep up the great work! Oh…. Congrats on the book–cannot wait to own it!! Lots of vegetables, no one flavor dominated or texture, and two sausages was the perfect amount. Perfect for a chilly night. Total Time. I have a weird aversion to overcooked greens in soups, so only added what I needed right before serving, into the portion we were going to eat. Thanks! Next to lentils de puy, they are my favorite. That way, they stay firmer. We loved it! I hand-crushed them, which I figured was fine, because I’ll take those tomatoes anyway I can get them… however at the end of my 40-ish minutes the broth wasn’t thick as you had forecasted, and it really did seem *done*, with the lentils nearly falling apart they were so tender. Made this tonight – so good! This is going in the winter soup rotation for sure-delicious, easy, and healthy to boot! Excellent soup! lentil soup with sausage, chard and garlic. I really enjoyed it. I have a feeling the leftovers will be even better tomorrow! You could easily make it vegetarian by skipping the sausage. It is fairly crumbly, so it definitely works better for dishes that don’t rely on structural integrity. punjabi-style black lentils. I’m vegetarian so did not use the sausage. My smart mom throws hers in the freezer. Love breaking up the sausage…I used red lentils as I prefer the color and can’t really get the difference. A few things: Leftovers the next day for lunch, sill delish even without the garlic oil which I didn’t bring to work with me! If I’m omitting the sausage, would you recommend using vegetable broth instead of water for added flavor? Reading this on a lazy Saturday afternoon before my son decided to start his still ongoing nap strike [our household internal dialogue is something like this right now: noooooooo], I was enrapt as I learned the secret of Jonathan Waxman’s technique for tossing salad and how Alice Water’s “crown” of fresh herbs can make even the simplest olive oil-fried eggs heavenly, plus a font of tips he picked up through observation, such as how chefs manage to use their produce before it gets forgotten and goes bad to (still shocking to me) how sparingly most of them used freshly ground black pepper. I was a little unhappy at first, mostly to textural reasons. Even as I was putting the cooled soup into a container (tonight’s dinner!) Do you mince the garlic cloves for the oil or leave them while and remove them before drizzling? My question is: How do you get your toddler to eat what you want them to? Drizzle this over soup bowls, and top with fresh Romano, passing more at the table. So easy and delicious. Deb, I saw you make this on your insta story and couldn’t wait to try it. Oh my dearest Deb, I’ve followed SK for a few years now, and I owe the vast, vast majority of my greatest home cooking successes to you! I took some sweet italian sausage out of the freezer this morning, not quite knowing what I would do with it for dinner tonight. Delicious, made it on Saturday with kale and extra sausage and w/o the garlic oil at the end. My husband is a chef and he thoroughly enjoyed this meal!!! My ex/late husband refused to eat lentils. I’d be lying if I said this didn’t make my day. Very easy, quick and delicious I would not change a thing. I am not even close to being bored of blogging. You don’t have to if you don’t think you’d like it. Yummy and healthy. What works for us is to lie (“That’s not an onion!”), or avoid the questions entirely, “Do you really think I would put tomatoes in this chili? Made this soup today for the second time. In a large skillet, brown the sausage all over until no longer pink, about five minutes. I’d say green would be my second choice here after brown. However, I usually use half of what is suggested and many people who have commented seem to agree. He loved it. Spicy red pepper tomatoes also gave it a nice zip! I substituted 2 cans of drained and rinsed cannelini beans. I didn’t expect the olive oil garlic to be totally delicious but I followed your tip and it was great! Deb– I am making this as I type. It’s fast, easy and makes for great leftovers! Would love to try the vegetarian version of it. All three of them (10, 6, 16 months) love 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. but it was just so exciting. My Whole Foods used to carry them but now offer only green, red and black. this was really lovely. Oh, and now I add barley. I followed the recipe but had a quarter head of green cabbage laying about so I chopped that and added it too. Made this tonight and it was killer!! Claudia — You can nix the garlic (maybe do a sizzling rosemary oil) but I think there’s garlic in almost all Italian sausages. Thanks for another great recipe. Thank you for this amazing concoction that has become a seasonal staple in our household. I used extra sausage (5 links), and baby kale and mirepoix from Trader Joe’s, making this recipe super easy. Wow – used kale (again, cuz we had it and it needed using). It’s a definite keeper. If I leave the chard out will this freeze well? Life is short, you know? So, I’ve taught kids drinking games. I have made it multiple times and keep coming back for more. Wasn’t expecting much, but this was AWESOME. My mum recently told me a secret of hers I thought was worth passing on: You know when you buy parmesan and grate all the grateable cheese off the hunk and are left with that hard ungrateable crust (I don’t know if this is wax?)? am looking forward already to making it again! My own mouth is dancing with delight and I’m so looking forward to the leftovers for lunch tomorrow! It would be helpful to know how much chard to buy to get 3-4 cups of shredded leaves. I did that tonight here with this soup and omigoodness! I loved this line: “such as when they expect you to use four skillets and eight prep bowls to make a single soup.”. It was perfect for today. didn’t have it on my last 3 trips… so I also had to use spinach. I just made lentil soup last week- it’s so hearty! 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. It is so good. 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. I was surprised by the rich aroma of this soup. One quick question- are the lentils you used dried or from a can? One year ago: Buckwheat Baby with Salted Caramel Syrup We won’t tell anyone! I just wanted to share something my mum recently taught me that I tried tonight and think is worth passing on: You know when you buy fresh parmesan cheese and you grate all the grateable bits off the hunk and are left with a basically inedible hard crust (I don’t know if that’s wax?)? This soup is super delicious. P.S. Love the touch of the garlic drizzle! I’ll be making it for my next overnight guests – that’s how good it is! Loved this and can’t wait to make it again! This soup is my favorite for fall and winter. I have a fairly young baby (about the same age as your little girl:))and three other small kids. Hi Deb, I made this sausage lentil soup for the first time early on in my marriage. My favorite were the bites flavored with fennel from the sausage. I still check at least once a day. The garlic oil was a nice touch and hardly any effort to make. For this recipe, I added three ingredients for extra kick: cumin, paprika and cheese. This is so delicious! Warm, comforting and satisfying. Heat 1/4 cup olive oil (enough to generously coat bottom of pot) in a large pot on medium to medium-high heat. After reading the 2 links vs 4 links discussion I opted to use 3. Recipes. Looks delicious, and just the thing for the cold snap, as you mentioned! Just recovering from a cold and this is the first real meal I have had in a week and it was amazing. Delicious!! I just cover them with water and put it on high until they’re done, sometimes 3 hours, sometimes 4 or 5. I think 6 might be stretching it, unless there are ample appetizers to fill the stomach, or something more substantial for afterwards. I have been dying for a good recipe for red lentil soup (a la Beyoglu), do you think you can make it using red lentils?? What am I doing wrong here? For a little bit. I substituted sausage for soy chorizo (love the stuff from Trader Joes) and added a few small red potatos. The sausages I get run about 4 to 6 to a pound. Speaking of work lunches, have you thought about adding in that category? Whatever that means. P.S One quick question though? Thanks! This recipe is definitely something that I will try. We didn’t have any meat or non-meat varieties at home and still really wanted to try this– and it was still super flavorful The swiss chard made it look beautiful. My friend made this soup last night and it was unreal. Oh: and I bought the book you reference in the text, gonna hunker down with it this weekend! We made a few changes based on what we had on hand: – Not enough lentils, so threw in some canned white beans to round out It sounds (and looks) delicious! I cooked it in a slow cooker which was perfect; added the chard during the last hour, and stirred in sauteed sausage at the very end. Delicious lentil soup is just what we need. Tossed in 2 cups of chicken broth since I had some in the freezer instead of all water. I am very much looking forward to my leftovers for lunch today…. This works out to roughly 8 ounces of sausage meat. I tossed in a can of diced tomatoes and a can of stewed tomatoes (which required a bit of chopping/mashing up in the pot since the chunks were big). This soup is perfect for a chilly winter evening! Hard, I know! I love chard and am always looking for ways to incorporate more of it into my daily cooking. OMG. 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). This is a great great recipe. Saladin’s Meal for the End of the Month’. That makes sense? Also, I skipped the garlic oil at the end (sorry Deb!) OMG, this is the best use of lentils and chard ever! I’ve converted several coworkers to this soup. Loved the garlic oil, too. I’d love to see which recipes you think work well reheated in an office setting (with a microwave handy and MAYBE a toaster if we’re lucky). I love lentil soup but my usual recipe has gotten so boring. I couldn’t bring myself to buy the $8 bay leaves though (cue struggling post-college complaints), so I used just a dash of cumin instead to add a little depth. Nice work. Thanks! Oh and we only got five servings because … we were hungry. Umm….I just discovered this soup and I am obsessed! This was really delicious. Absolutely delicious! I will make this again for sure. Thank you Deb, your recipes at so much joy to my cooking. This sounds amazing! Is there anyway to substitute the sausage for a type or fish? Perfect for a snowy December evening, servied with buttery buns. Why mess with perfection? 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. Thanks for changing our minds. I don’t know if this will help, but I have urad, mung, and chana lentils on hand. About to make it now! This soup has EVERYTHING that I love in a soup and SOOO much more! I used pardina lentils which are small brown lentils that hold their shape even after multiple reheating. Can’t wait to make it! Good portioning, Deb. Used chicken stock in place of the water (just for more flavour) and added some Italian spices (extra boost). It was delicious. I’m planning to freeze most of it to enjoy over the next few weeks. So hearty during the first snow of the year. It all begins with a simple sautee of carrots, celery, onion, and garlic. I think you should buy it right this very second. Thank you for sharing this recipe with the rest of us :). Could the chard/Jake be replaced with spinach? Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. This gave the stew more complexity and extra flavor with every spoonful. This soup looks absolutely delicious! I did add more salt than usual, perhaps 1/2 teaspoon or more; I also probably cooked it for longer than most people would have since I kept it on low the first time. Oct 2, 2019 - A ridiculously filling meal-in-one-pot that doesn’t require a freezer full of homemade stock as an entry fee. And only got better with time. Thank you for your abundant delicious soul warming recipes. Yet another keeper. wow what a tasty treat, vivid pics are great. You are absolutely right about the sizzling garlic oil drizzle at the end — I think I licked my bowl in public. I alternate using sweet and spicy Italian sausage, depending on what I have on hand. I love, love, love the combination of sausage and lentils. And so many vegetables…I feel virtuous ;) Exactly the hearty, healthy meal we were looking for on a cold winter’s night!! Gorgeous! Made this soup again! It was DELICIOUS! 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. I admit, I cheated and used baby spinach because that’s what I had on hand. Here I swap swiss chard for kale, but it's because that's my green of choice and it's almost always on hand in my house. This is one of the best things I’ve ever made. I recently adapted the recipe to cook in the Instant Pot. Isaac — I used a 5-quart Dutch oven comfortably. A little less oil, two hot sausages and a few extra greens is how it usually shakes out in my kitchen, but even as written it’s foolproof. and it was wonderful. Anyway, thought this was a secret worth telling the world. This looks fantastic, as per usual – my mum had a strange aversion to celery, so i’m actively seeking out recipes that sneakily slip it in and seeing if she’ll notice – this one’s going straight for the ‘to-spike’ list! ), and adjusting at the end with a small glug of maple syrup and/or a squeeze of lemon to round out the flavor. Instead of buying a bunch of greens I used in a whole bag of Trader Joe’s organic power greens. Also added a few parmesan rinds from the freezer. And it’s because I found a menial typo in the second sentence of the first paragraph of the instruction. I’ve got a batch going in the slow cooker for when I get home tonight, but I might have to try out the garlic oil drizzle. LOVED LOVED LOVED this! 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