I’ve made this with kale when I did not have chard on hand. And semi healthy to flush out all the fun that was had this Inauguration weekend :) Thank you for sharing! This soup is so comforting. We used red lentils and 5 cups of low-sodium chicken broth, and then pre-chopped kale instead of chard because that’s what we had on hand. This is so delicious! I substituted sausage for soy chorizo (love the stuff from Trader Joes) and added a few small red potatos. Yes-it’s that good. It freezes and thaws beautifully. i might add some diced potatoes just for added bulk and texture, which i think someone else suggested. Shocking. A few things: Based on Smitten Kitchen’s lentil soup with sausage, chard, and garlic. You deserve a medal for this one. Hope you aren’t getting bored with blogging now that you get pulled from our attention by the book..;).there, I said it! It is delicious and freezes beautifully. Julie — Glad you’re enjoying the book and that we got to meet! My ex/late husband refused to eat lentils. Hope you and yours are staying warm in NYC! 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. Saw this and it totally fit the bill today, including using up a huge bunch of chard I had in my fridge from our CSA. See Comment #290, she said 8 hours in the crockpot did the trick. I diced it fairly small. The third ingredient was a small slice of fresh goat cheese at the bottom of my bowl prior to spooning this yummy goodness. Mayay — I don’t think so. I have gone to my spice cabinet thinking, oregano? I can’t thank you enough for posting this recipe. Mine has the browning function. Thanks for a great recipe ! My BF liked it too! If it happens to freeze again, or maybe just on a night before this lovely weather ends, I must try this. can’t figure out where i went wrong, as i was hoping for thicker soup. Used chicken stock in place of the water (just for more flavour) and added some Italian spices (extra boost). Your recipe seems simple enough. Cook: 1 hour. Oh c’mon! This was a huge hit for dinner tonight! Although I didn’t wash the chard I picked from my garden and ended up accidentally cooking a caterpillar in the soup :/ Still tasted wonderful. 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. This one is a keeper! Just ate the leftovers for lunch today! I’ll let you know if I do, though. I usually have a very poor sense of smell but you were right–makes the whole apartment smell wonderful! it is So incredibly cold here, i needed exactly this!! I made this last night and. I’d assume I should still brown the meat and the mirepoix before putting it in the slow cooker, right? 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. I forget to add celery, but it was fantastic! Any guess on the weigh of 2 (or 4) large sausage links? Hi! I made this vegetarian by substituting the sausage with Tofurky sausage. So savory, delicious, and filling. Will you explain in the comments? Right now, it’s just working for us. Your cooking is such a nice combination of straightforward and graceful – thanks! Tips. I would have been there if I could have…so it’s kinda the same as telling me now…:). Oh…. a bit better. Prep: 10 min. This looks awesome! but it was just so exciting. Also, I made traditional bannock from scratch to dip into the soup (I am a carb junkie and always need bread with soup!). I made this tonight in my Breville pressure cooker. Add onion, carrot, garlic, and sausage to the pot, Saute for 8 minutes, stirring often. Ridiculously timely! I put a parmesan rind in the pot while simmering for a little more flavour. One of the things I especially remember as a child is my mother making a delicious bowl of soup to sit down to after playing in the snow all day. It’s such a solid soup–I’m making it again tonight. 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, as the blizzard was blanketing NYC :) Amazing! When he has a bite of something and says “mmmm” it makes me the happiest mother in the world. I don’t have very good luck with lentils, but with all these other delicious things maybe they will turn out just fine. First and best thing I’ve made in my Instant Pot. I also used red lentils because that’s what I had on hand. My daughter put me on to your blog just recently and I am loving it. It would be a bit like a minestrone. If I leave the chard out will this freeze well? I hated lentil soup as a kid, but this one sounded so good I had to give it a try. I say make it both ways; one veg, one just with meat and pick your favorite. Made it last night for dinner and ate it reheated for lunch today. Next time, I’m going to add some smoked paprika. Hi Deb, this soup looks delicious! (You could probably do this in an empty multicooker pot too but it feels faster and more efficient to do it on the stove. Hubby just said that I gotta make it again. So flavorful!!!! It pleased picky teenagers with weird eating preferences, as well as boyfriend with weird carb-avoidance issues. 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. The garlic oil and pecorino were divine. He loved it so much, so, we have to give credit where credit’s due: thanks! I also used fire roasted tomatoes, which added a nice earthiness. And you were right….you can’t skip the garlic oil at the end (I allowed my garlic to get golden brown and crispy and my husband loved that bit of crispness to his soup). Here’s to good eating in 2018! Oh man… The weather has been entirely gloomy here (surprising for Phoenix, AZ) and this would be perfect! 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. 5) I do silly voices to make the food talk to the kids, basically asking to get eaten so they can join the party in the child’s belly. The swiss chard made it look beautiful. This soup looks fantastic, although it’s summer in Australia and I’ll need to tuck it away for the winter months. I know this is an old post, but did this freeze well for you? I used three sausage links, not too, but I don’t think that accounts for all of the volume difference. Thanks again, Deb. You might want to check out the comment guidelines before chiming in. Thanks! Add the onion, celery, carrots, garlic, salt and pepper. The recipe is quick to pull together and makes a big pot so lots of leftovers for the freezer. The cilantro and the pecorino are like ballroom dancers cooperating and competing to see who can make it more awesome. Garnished it wish some balsamic vinegar and Parmesan. I’ve adapted the recipe a bit to include chicken sausage and kale instead of the chard (simply because I prefer chicken sausage and don’t feel like running out to buy swiss chard). Absolutely delicious! Required fields are marked *. As soon as I saw this soup this morning, I knew it would be dinner tonight. It was fantastic! One last generic tip: you can easily bulk up this soup with cooked cauliflower or broccoli… particularly if it is steamed to perfect doneness before adding. For the stovetop method it said to add first two cloves but didn’t mention when to add the remaining.. What do you think? Recipes . This soup isn’t just flavorful & comforting on a cold winter day it is also very economical to make, it’s wonderful to have a recipe where it all comes together! Temperatures have been hovering around -40 for nearly a month where I’m from…yikes. I’d love to hear your top-secret, totally-un-PC method of getting toddlers to occasionally eat what you’d like them to :) Right now we’re stuck on chicken nuggets and appple sauce, with an occasional apple or dairy product or pbj sandwich. InstantPot directions added December 2017! This time I used like, I don’t know, Some red wine and it rounded things out without making me add a ton of salt. I’m vegetarian so did not use the sausage. 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’m trying it this week. Although, I’ve got to say, my toddler likes SK recipes with veggies…mostly what you’ve done in the pancake method! Today for lunch the farro had soaked up more liquid (or benefited from the additional cooking/rewarming) and was lovely and chewy. First time I made this was at high altitude (about 9,000 ft), and found it needed a little longer than 40 mins to cook the lentils. Thanks! Anyway, I’ve been baking a bit and hope to have a great cookie to share this week or next. I am also careful to used canned tomatoes that are KNOWN to be good tasting—I used whole san marzano tomatoes and broke them up by squeezing them by hand right in the pot BEFORE bringing the soup to a simmer. And I had been looking for a good lentil soup to try. I love, love, love this recipe. And only got better with time. Other than that, it was a complete winner and definitely on my list of mealtime specials. (Oops!) Win! Imagine our surprise when my husband almost perfunctorily put the spoon up to my son’s lips and he just went for it. Life’s good, even in lockdown…. The best part is, it’s so EASY! I also used kale because it stands up so nicely and looks so beautiful in the mix. Made this with red lentils because that’s what I had. Quick, easy,healthy, yummy delicious. Since I knew I would have leftovers, I didn’t add the kale to the soup while cooking, just ladled the hot soup over the shredded kale in my bowl, the residual heat was enough cooking for the greens. I still check at least once a day. Wow— just in time for the flu season! I was thrilled to receive your book as a Christmas gift and eager to try the recipes but my husband was just diagnosed with diabetes so I have to be very aware of the nutritional data for recipes now. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. Thanks Deb! I tried your recipe for this soup last night and it was a hit! Thanks for a great recipe. You’re already sauteeing aromatics for the stems, just chop up the chard stems and throw them in like they were celery. 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 just saw from an earlier post that you dont use canned lentils. You even make raw sausage look pretty. If someone else has already passed along this tip, forgive me for the repeat – but a little fire roasting takes a great dish into the sublime. Transfer sausage to paper towels to drain. Such a vibrant, beautiful color, Deb! This looked so delicious I had to try it. 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! used frozen carrots and red lentils because i couldn’t wait to make it. I am using lamb sausage- hope it turns out! Please! Nonetheless, it was fantastic! It does freeze well, although I’ve had best results with portioning out the soup to be frozen before adding the greens. We loved it! And freezes great. The first time I made it, I accidentally dumped A LOT of red pepper flakes into it and it was basically inedible (super sad). Thanks Deb! Whatever that means. 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. Also put in about double the chard since I LOVE chard so much and don’t use it often for some reason. Thanks again Deb! I added a pinch of cinnamon with the lentils and it added really nice dimension. Loved the garlic oil, too. I make it again and again. Yum!! I have a small pressure cooker, so I only used a half cup of lentils and two added cups of water, although it actually came out to a perfect stew-like consistency, so I’m glad I didn‘t add more. I made this for dinner last night and it was delicious! It is my favorite winter soup!! I also use frozen spinach instead of chard to cut down on prep time. So flavourful and hearty! New here? am looking forward already to making it again! Tuesday, January 22, 2013. 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 was delicious. i don’t think i’ll miss them, honestly. Beautiful recipe! Soup looks beautiful too. My 2 year old ate it up too. I made this last week and my three-year-old has eaten three times for dinner since then. So, perhaps 6 to 8 ounces? I didn’t think about subbing in the spices. So, why do that to yourself when you could keep the pressure phase short & serve your meal in 30-40 minutes total? It’s definitely going into regular rotation. Remove the sausage from the casing first so it’s just seasoned ground meat. Mine was vegetarian though…wouldn’t mind switching it up and adding some sausage, As someone who has worked in a restaurant and cooked professionally, I must agree–sometimes chefs can use a ton of bowls, etc, to get things done! thanks! (Anathema, I know.) This one is going into the Tried & True file! I made this tonight for dinner, with the two sausages as suggested & it was fabulous!!! Made this tonight using the instant pot method! I’d make it sooner except I have no greens or sausage and ingredients to make both chili and a sweet potato soup. I was thinking about just cooking the sausage ahead of time and putting everything else in the crockpot for 6ish hours. I love soup, especially during the winter. Love the combination of flavors. It’s still the book distracting me, a mix of ramping up for the UK release next month (lots of phone interviews with people with awesome accents), planning for the next book tour, and oh, last week there was the small exciting matter of a film crew that took over the apartment for a whole day (details to come!). Any ideas as to how to make it vegetarian? What’s the feasibility of making it a crockpot soup? This was super yummy and easy to make, although, I did change things up since it what I had on hand and didn’t read the instructions beforehand! Love it! weekly staple on our house. Made this again tonight for the first time in quite a while. No chicken/beef broth? Please share your top-secret, totally-un-PC method of getting toddlers to occasionally eat what you’d like them to! It was really a perfect January soup. Thanks for the great food Deb! I ended up making it before I received your reply and used red. I substituted spinach for cabbage and brown lentils for green because of my CSA haul this week. Stop introducing me to all these amazing cookbooks!! I’d bookmarked the recipe a few weeks ago, after showing it to my husband elicited an “ooooh, when are we going to eat that? It’s a testament to the ease, affordability and deliciousness of your recipes that even though I’m a busy grad student, I still make one of your recipes once a week to stay well-fed. Delicious lentil soup is just what we need. Deb, I saw you make this on your insta story and couldn’t wait to try it. Thank you, thank you for this recipe! It’s a keeper! Even my husband who hates lentils loved it. 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 flavor’s incredible – I used 3 hot sausage links, (I have a feeling this drastically changed the flavor) and while at the store I didn’t bother buying crushed tomatoes as I already had a full can of san marzano whole tomatoes, peeled. I’m always on the hunt for a new, great, lentil soup – especially this time of year. I swapped out the Italian sausage with thyme, basil, oregano, paprika, fennel seeds, a pinch of red pepper flakes and a little glug of red wine. My 17mo old is chugging this soup by the bowlful. I love all the flavors you put in this soup. Could it be made with something besides tomatoes, as a lighter and less, um, tomato-ey soup? That, too. I love lentil soups. Soup IS good. Thanks for all your terrific recipes, and all the smiles you bring with your writing! I had chopped all the veggies and had the sausage sizzling in the pot when I realized I only had about 1/4 c. lentils. I just made the soup and I’m eating it as i type. Thank you, Deb! I’ve also used Trader Joes garlic olive oil which is excellent for the final garnish and used chicken Italian sausage a couple times. And after pulling out the mushy waxy rods (before serving) we fought over who got to chew off the bits of melty flaking cheese. I plan on making it for a church dinner for a large group. This looks absolutely delightful…especially as I stare out of my snow-laden New York window. Thanks for sharing this! Love, love, love this soup. Yummy and healthy. Is. Would hot sausage work? I didn’t notice it so much when it was piping hot off the stove, but as leftovers, even reheated, it was almost uncomfortable in my mouth. Delicious! Made this last night ( that phrase seems to be quite popular for this soup!) I’ll try it without because I love me some lentil soup! Thank you SO much Deb! Such a sheltered life I’ve led. Smitten Kitchen’s Deb Pearlman has a great recipe for lentil soup with sausage, chard and garlic. So I made it with barley instead. So good and comforting!! I am so looking forward to making this tomorrow. I can’t believe mine was just born with an aversion to green vegetables…but if he was, I need a clue on how to get him to eat them anyway! This may sound insane, but since I didn’t have chard, kale, or spinach in my fridge, I substituted the one lonely leek that missed the boat on a recent potato-leek soup. Hi Deb! Oh and I used Kale because my grocery store did not have Chard. I forgot I had saved a full bowls of this soup for my freezer. We are definitely soup folks in this family (even though living in So Cal makes soup season a wee bit short.) I had never had lentils or kale before. Thanks for another amazing dish Deb!! Still have to get used to the gritty aftertaste, but this soup is so good that I'll eat it regardless XD. Thanks for sharing! It’s warmed up to 15 degrees from 8 this morning, when, on my way into work with my still slightly damp hair, my hair froze. looks delicious… will try this one …escarole should work with it, also. My husband and I didn’t think we liked lentils when my brother made this soup and asked us if we wanted some. I plan to pick up the ingredients for this, along with Adam’s new cookbook. But sometimes, the meaty flavor of Italian sausage sounds just right in a bowl of lentil soup. Your lentil recipe came up in my blog reader a while back and it was excellent inspiration. LOVED LOVED LOVED this! Lentils are such an over looked legume, aren’t they. Most often, I make lentil soup without meat. Good job! 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! Tastes fabulous to me. It worked well). Weeks like the one we’re having on the East Coast require their own bourbon cocktail plane tickets to someplace tropical and child-free, uh, family-friendly elixir and although I’ve previously found comfort in such meal intensities as lasagna bolognese, chili and mushroom and noodles, glorified, I think this year’s pick — a hearty Lentil Soup with Sausage, Chard and Garlic trumps them all. Forgot my can of crushed tomatoes, and at my 12 year old’s suggestion, added a jar of mild salsa. Was wonderful. The chard at the end was the finishing touch. Thank you! I made it with red lentils because that’s what I had on hand. Hi Deb! It reminds me of an Italian soup I once read about – peasant food. I made this soup last night for my fiance – it was fabulous while we waited out the storm in Raleigh. Comfort food at its finest. Doesn’t it make it fall to pieces? spicy squash salad with lentils and goat cheese. wow what a tasty treat, vivid pics are great. Oh MY GOD!!!! Becki — I wouldn’t say that I don’t use them, just that I haven’t. I really enjoyed it. Okay, this could be a fun game. My husband is always a soup skeptic (as in, soup can’t possibly be a meal), but I changed his tune with this. Perfect for this winter storm that is passing through! Lovely soup. I made it last night because it reminded me of one that I made back in the late ’60s (yes, I’m THAT old). I (um) forgot the garlic oil in the pre-dinner rush, but the flavour was still excellent. I’m a long-time follower, but first time commenter (though I often find reading the comments/responses a super helpful part in taking on new recipes!). I kept sneaking spoonfuls every time I walked past the stove; eventually I had to throw my tasting spoon in the dishwasher and force myself out of the kitchen until the soup was cool enough to stash in the refrigerator. I used already cooked spicy Italian chicken sausage which I cut into small pieces and added after the lentils were cooked. 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