Lentil and Sausage Soup for a Cold Winter's Night
Double-checking the recipe. At first glance, it seems long and complicated, but it's actually quite straightforward.
AntoniaJames calls for green French (or Puy) lentils, which are tiny and darker green than regular green lentils. We only had the latter, but our soup turned out just fine.
Amanda smiles at the thought of lentil soup with sausages for lunch.
The sausages nestle happily in the pan. You cook them through over low heat before slicing and browning them.
Rinsing the lentils ensures you get rid of any grit.
The carrots look almost neon orange in this picture.
And the spinach looks ultra green. The fresh vegetables add vibrancy to the soup and keep it from being heavy.
The sausage is nice and browned.
Onions, garlic, red wine and bay leaves make up the fragrant base.
The spinach is the last thing to go in -- you should serve the soup as soon as possible so you don't sacrifice the lovely green color.
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Author Notes: This hearty one-dish-supper soup is in my regular fall-winter rotation, and has been a family favorite for quite a long time. That means three things: it tastes great, it’s not complicated, and I usually have on hand everything needed to make it. Once it’s served, people dig in and suddenly, the table’s quiet for a minute or two. Serve it with a hearty whole grain bread and follow it with fruit and cheese for a lovely, easy dinner at home. You'll see that the primary herb is marjoram. That's not an herb that you see often in recipes, but to my mind, it's what makes this soup so tasty. Enjoy!! - AntoniaJames
Food52 Review: The beauty of this soup is that it manages to be soul-warming but not overly heavy. The broth is light, and aromatic with wine and marjoram, and you feel like you've won the lottery each time you come across a piece of garlicky sausage. AntoniaJames has you simmer the lentils and veggies until they're just cooked through, so that they retain a bit of a bite and the soup, while filling, seems fresh rather than leaden. A sprinkle of red wine vinegar adds a bright hit of acidity. - A&M - A&M
Serves four adults with plenty of leftovers.
- 1 1/2 cup French green lentils
- 2 bay leaves
- 3 tablespoons bacon fat or olive oil, divided
- 3 or 4 sausages made with herbs and/or garlic
- 1 large yellow or white onion
- 4 cloves of garlic
- 1/2 cup sturdy red wine
- 3 stalks of celery, and their leaves if possible
- 1 tablespoon dried marjoram or an equivalent amount of fresh
- 4 or 5 carrots, depending on their size
- 4 cups chicken or beef stock (preferably homemade)
- 3 tablespoons organic ketchup
- 2 cups chopped spinach (frozen is fine, if you don't have fresh; just use 1 1/2 cups instead)
- 1/4 cup chopped parsley
- Salt and pepper, to taste
- Red wine vinegar, to taste
- Fill a tea kettle with water and put it on the stove to boil while you do the following step.
- Heat 2 T of oil or bacon fat with one of the bay leaves and gently saute the sausages, if they are not already cooked. If they are pre-cooked (or if not, once you've cooked them), slice them into ¾“ slices and brown them in the bacon fat or oil. Remove the sausage slices with a slotted spoon and set them aside.
- Rinse the lentils in cold water two or three times, pick out any stones or other debris, and put the lentils on the stove in a saucepan with at least three cups of hot water from the kettle. If it hasn’t boiled at this point, don’t worry about it. Stir the lentils and cook them over medium heat, while you chop the vegetables. Be sure to keep an eye on the cooking lentils and stir them occasionally. Add more hot water as they cook, if they start to look dry. (You don’t have to do this step if you have a lot of time to make this soup. I.e., you can put them in the soup, uncooked, with the hot water, after you have cooked the onions and garlic.)
- If time is short, heat your stock in the microwave or on the stove so it will be nice and hot when you need it, in a few minutes.
- Meanwhile, dice the onions so they are about ½” square; chop the garlic. Add the remaining oil or bacon fat, as well as the onions and garlic, to the pan in which the sausages were browned; cook over medium heat, stirring occasionally. When the onions start to look a bit translucent, push them aside with a spoon and add the wine. Cook for a minute or two to deglaze the pot.
- Stir the lentils in with the cooking water. It doesn’t matter whether they are cooked. Just add them now, and add the stock.
- Chop the celery into small dice and chop a small handful of the celery leaves, if you have them; add to the soup. Add the marjoram and stir well, continuing to cook.
- Cut the carrots into slices or chunks, depending on how thick they are. Add them to the pot, with the reserved sausages, and the salt and pepper to taste, and stir well. (I add the sausages at this point, rather than earlier, because the kind I use tends to fall apart, even after browned, if I cook them much longer. You can add them when you combine the lentils and their cooking water, if that's not a problem for you.)
- Cook for at least another ten minutes, adding more water if necessary and stirring occasionally, to prevent the lentils from sticking. At this point, you can also turn it down to simmer, if you have the time, but do keep an eye on the lentils, please, and add more water if necessary.
- Add the ketchup and stir well. Cook until the carrots are tender.
- Test and correct the seasonings. Add the spinach and the parsley. Heat until the soup is very hot.
- Pass the red wine vinegar separately, for people to add, to taste. Serve with a hearty whole grain bread and fresh butter.
- Enjoy!!!
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Tags: delicious, hearty, One-Pot Wonders, One-Pot Wonders, One-Pot Wonders, travels well
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11 days ago erskinechef
I made this this week (it was a chilly spring night in Toronto). Fantastic as usual. I found chorizo sausage gave the soup great flavor.
2 months ago Musebe
I made this last night substituting the sausage for a nice spicy merguez and added some harissa for a kick. It turned out wonderful. Definitely a keeper!
20 days ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you, Musebe. I'll have to keep those in mind for when my sons (who like spicy sausage and harissa) come home. So glad you liked it. ;o)
2 months ago sisuliz
I adore this soup. The flavors layer together beautifully - just the way a good soup should be. It makes a simple dinner taste special.
20 days ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
So glad you enjoyed it, sisuliz. Thanks for letting me know. ;o)
3 months ago kate.r.cochran
I loved this so much! I used kale instead of spinach (I despise cooked spinach unless it's in my grandmother in-law's spanakopita!). This was hearty, cheap, and stretched my ingredients nicely so that there wasn't a lot of waste. We (un)fortunately ate it all up and missed out on leftovers!
3 months ago AntoniaJames
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Thank you for your kind words, Kate. I've used kale, too, and particularly like how well it holds up. ;o)
3 months ago ChefJune
Oh yum! This is going to be dinner tomorrow night. And I have everything on hand!
3 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks, CJ! Hope you enjoyed it. ;o)
3 months ago bakeitandmakeitwithbeth
This soup definitely does sound perfect for a cold winter's night! Yum. Plan to make it very soon, because if it's cold and I can't have snow, I'll settle on soup :0)
3 months ago AntoniaJames
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Thanks so much. I hope you do try it. ;o)
3 months ago Yessica
This recipe sounds so good I cant hardly wait to go home and make it. I have everything it calls for including the bacon fat!!! So excited to have clicket on this section of the website. I am always looking for new ways of fixing the beloved lentil. Thank you SO much for this recipe.
4 months ago savvychef
what a wonderful soup...made mine with chicken bratwurst, an extra clove of garlic, organic carrots (higher flavor), chicken broth/stock...since it's only 17 degrees at 6pm, you know SOUP is the BEST dinner ever!! Thanks for this great recipe!!!
3 months ago AntoniaJames
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Oh, goodness. That sounds delicious, and yes, at 17 degrees outdoors (brrrrrrr!), it certainly would hit the spot. Thanks so much. ;o)
3 months ago Yessica
Made this Friday night for dinner and my husband was...well curious about the change on the lentil soup. By Sunday afernoon we were eating the left overs and he just said - hun...you can make this again. AntoniaJames your recipe will forever be in my book =)
4 months ago Emily Rose Ivari
p.s. I made it with hot italian sausage. I am a glutton for punishment--so I used the whole package...if you like spicy--that is the way to go! I love the fresh grass-y-ness (is this a word?) of the parsley and the fresh spinach. Also--I used a mix of fresh chicken stock and a really beefy container of stock I had in the freezer that was quite peppery and garlicky. Added chicken stock since I didn't have enough of the beef. No matter--this is a triple delight of chicken/beef/pork flavors! I don't think you can screw up this recipe.
3 months ago AntoniaJames
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Thanks, Emily Rose! That sounds so good. And yes, you're right: this recipe is flexible and forgiving. Hope your hand/wrist surgery went well. I had hand surgery almost a year ago, so I know well what challenges lie ahead. Having soups and stews on hand is a great idea. Thanks again. ;o)
4 months ago Emily Rose Ivari
Hi! Came over from Pinterest...just made this--and it is incredible! I'm having surgery on both hands/wrists in a row--first one is Friday--so I am cooking today and thought this would be a good freezer soup so I have ready dinners while I'm one-handed! lol! I'm not sure how much will make it to the freezer. Thankfully I also have beef cubes in wine sauce and a pork tenderloin with bourbon glaze going on too...now it's just a question of what I eat first! Maybe small bits of all 3??! Anyway--this will DEFINITELY be a repeat offender on my menu! Would be great for a casual dinner party...gorgeous!
5 months ago girlwiththegreenhair
Made this last night... warming and delicious! I added a bit of crumbled bacon on top as a garnish, and a bit of chopped bacon with the onion and garlic mixture towards the beginning, which gave it a nice smokey flavor. What a great winter meal!
3 months ago AntoniaJames
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Thank you, GWTGH! Your addition of bacon sounds delish! Glad you enjoyed this. I agree, it is perfect for winter (thus the name . . . though we eat it during other seasons, but we're in a cool marine climate, so we eat soup all year). ;o)
5 months ago CentralCoastContessa
Great Recipe. And the broth-strained leftovers make a fantastic pasta sauce for Linguine, topped with Parmiggiano.
5 months ago AntoniaJames
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Sounds delish! We had this last night for dinner; I now plan to use the leftovers just as you did (but with spaghetti, not linguine). Thanks for the great suggestion! ;o)
5 months ago em-i-lis
Emily is a trusted source on General Cooking.
AJ, I'm off to christen my new Staub by making this soup. Yum!
5 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I'm honored! Thanks for letting me know. ;o)
5 months ago em-i-lis
Emily is a trusted source on General Cooking.
It was absolutely wonderful, a perfect way to break in my pot. :)
6 months ago rconor
Garbanzo beans instead of lentils; and can fire roasted tomatoes
7 months ago julie.richardi
here we go again...i am making this soup for the second time in two weeks!!!
My family LOVED it.....
7 months ago AntoniaJames
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So glad! I'll be making it again soon, too, as it's become our traditional first-night home meal when my boys travel back from college during the cool months. (It holds well, so it's there on the stove when they walk in.) It's our idea of comfort food. ;o)
7 months ago cookbookchick
Oh, sure -- now they all pop up at once! Sorry folks for the repetition -- but this recipe is THAT good -- it deserves to be repeated! ;-)
7 months ago AntoniaJames
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Thank you, CBC. You are so kind. ;o)
7 months ago cookbookchick
I have tried twice to REPLY to JoyP but my comment hasn't posted. One more time using ADD: Thanks again to AntoniaJames for this wonderful recipe! I have made it many times, sometimes with regular brown lentils, sometimes with French green lentils; with whatever sausage I happened to have in the house; and with whatever greens were hanging around -- spinach, kale, chard. Every time absolutely delicious! JoyP, you will love it, too!
7 months ago JoyP
Thanks! I'm making this tonight since its cold and rainy. I thought you could probably use brown lentils but just wasn't sure.
7 months ago JoyP
I'm not able to find French green lentils in my area. OK to use regular lentils?
7 months ago AntoniaJames
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Yes, of course! In fact, when the recipe was tested and photographed, they used regular lentils. Enjoy! ;o)
7 months ago cookbookchick
Thanks to AntoniaJames for this recipe which I have made many times! I have made it with regular brown lentils and French green lentils, with whatever sausage I happened to have in the house, and with whatever greens were handy -- spinach, kale, chard. Every time it is delicious. JoyP, you will love it, too!
7 months ago SMSF
In my experience, regular brown lentils cook more quickly and have a softer texture in the end than the French green Puy lentils, which hold their shape better. So maybe just check them sooner. I'm sure brown lentils will be just as delicious! I want some of this soup right now ; )
7 months ago AntoniaJames
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Good point, SMSF! I have found that the brown "masoor dal" from the Indian grocery also hold their shape really well, just like the du Puy lentils. ;o)
7 months ago JoyP
Since I am in a small town in the Midwest, is it OK to use regular lentils? There is not one store in my area that even knew what they were.
7 months ago cookbookchick
Thanks again to AntoniaJames for this wonderful recipe! I have made it many times, sometimes with regular brown lentils, sometimes with French green lentils; with whatever sausage I happened to have in the house; and with whatever greens were hanging around -- spinach, kale, chard. Every time absolutely delicious! JoyP, you will love it, too!
9 months ago SMSF
Delicious, and just enough prep to make you feel like you put some work into it. The only change I made (oh, stop!) was using chopped kale instead of the spinach, adding it 5 or so minutes earlier than the recipe calls for adding the spinach.
One advantage of using kale vs. spinach is that if you happen to have any soup left over (!) the kale holds up much better when the soup is enjoyed again on another day. Thanks for the recipe!
7 months ago darksideofthespoon
As I was reading the recipe I decided I was going to use kale instead of spinach, my husband doesn't like spinach and I'm a kale addict. Glad to know someone else did this too, and it worked well!
9 months ago BeaJae
Thank you for this wonderful recipe and to all of your fan, thank you for your comments. I just found your site tonite and have been wanting to make a big pot of soup for weeks. It is almost the end of August and it has been such a hot summer that I kept putting it off. Now I will have time to get all the ingredients lined up so that when the weather finally breaks I will be able to make the soup!!
9 months ago BeaJae
Thank you for this wonderful recipe and to all of your fan, thank you for your comments. I just found your site tonite and have been wanting to make a big pot of soup for weeks. It is almost the end of August and it has been such a hot summer that I kept putting it off. Now I will have time to get all the ingredients lined up so that when the weather finally breaks I will be able to make the soup!!
about 1 year ago linzarella
Inspired by last night's thunderstorm, I finally got around to making this soup after having eyed it for months. Didn't have any marjoram so I substituted finely chopped parsley stems, which I'm sure aren't the same, but still, I just tasted it, and wow!
about 1 year ago AntoniaJames
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Thanks; well, brilliant minds do think alike. That same evening, I also decided I had to make this soup, and actually ran out to the Piedmont Grocery, right before they closed, to buy a few key ingredients then made a pot right away (for the next evening). I'm so glad you like it. The parsley stems are such a good idea, too. Many people don't realize how flavorful they are. They're less floral/aromatic than marjoram, but I'm sure they made the soup delicious! ;o)
about 1 year ago moonieq2
I made this tonight and it was delicious! I actually didn't have marjoram, but did have fresh tarragon. I also swapped the spinach for kale. It turned out AMAZING! Very flavorful and aromatic! I look forward to having it again tomorrow! ;-)
about 1 year ago AntoniaJames
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Wow, tarragon; what a great idea. My tarragon plant is growing like crazy, with the wet weather we've had in recent weeks, so I plan to try that, soon. The kale sounds nice, too! ;o)
about 1 year ago deucemom
I am trying to eat more lentils, I have never been a big fan, however this recipe looked intriguing. I had to go to three stores before I found the right lentils, but it was definitely worth it. I didn't even share it with my friend that I told about it, I kept it all for myself! I did, however, share the recipe. THANK YOU for giving me new way to appreciate lentils.
about 1 year ago AntoniaJames
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Thanks so much for your kind words (and for your determination in tracking down the French lentils, and for trying this recipe). I'm so happy that it was worth the effort, and that you like this! ;o)
about 1 year ago ReinaDelAjo
Just got done eating a bowl of this amazing goodness. Absolutely delicious! I used half chicken and half vegetable broth. Also I added a bit of my not-so-secret ingredient, smoked Spanish paprika which elevated the flavors. The red wine vinegar was an excellent touch.
about 1 year ago AntoniaJames
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Thank you! I'm glad you liked it. I have some smoked Spanish paprika that I bought for my sons when they're home. I'll be sure to try that. We used chorizo once, which they really enjoyed. ;o)
about 1 year ago Francescap
I have been saving lentils I purchased in France and after reading the recipe you posted I decided this would be the one to use them in. I'm so glad I did. The recipe sounded delicious but the results were even better than I expected. OMG I just realized I completely forgot to put in the spinach and vinegar, as I made this ahead and reheated today! Even without those items the flavors were wonderful. I will definitely add this recipe to my favorites. My fiancé, raved about the soup and he wasn't (until now) a fan of lentils. Thanks so much for the recipe.
about 1 year ago AntoniaJames
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Wow, I'm honored that you used lentils brought back from France for this! I love to hear how this soup converts lentil-haters. You really have to give some credit though to the French lentils, which have such a nice texture and flavor. Thank you for letting me know. ;o)
about 1 year ago Deb E
I really enjoyed this recipe....it was yummy. I used spicy sausage because that's what I had and it was definitely a new favorite. Thanks.
about 1 year ago AntoniaJames
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Thank you so much, Deb E. I'm glad to hear that this is a new favorite of yours! ;o)
about 1 year ago rainydayfriend
I love how hearty this is — and healthy, too, thanks to all those veggies. I only had a 1/2 cup of homemade chicken stock on hand, so I used water for the rest of the liquid, which worked out fine since there was enough flavor from all the other ingredients to make a good soup base. Lentils are one of my favorite foods, and I'm definitely adding this recipe to my soup repertoire.
about 1 year ago AntoniaJames
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Thank you, rainydayfriend. That's good to know about subbing water for stock! I'm so glad you enjoyed this enough to want to make it again. ;o)
over 1 year ago global guppie
I'm so glad I added red wine vinegar. I omitted the ketchup and instead added a can of diced tomatoes towards the end. I shouldn't have gotten creative with smoked chicken sausage... It got a little mushy. Even so, it's a winner in my house. My husband now likes lentils!
over 1 year ago AntoniaJames
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Wow, that's great. Thanks so much for letting me know. And yes, it's very forgiving. ;o)
over 1 year ago MaryDD
I just made this for dinner tonight and it is wonderful!! The flavors of this soup are so delicious and that little bit of red wine vinegar just adds something special to the bouquet! Two thumbs up!
over 1 year ago AntoniaJames
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So glad you like it! I agree, the vinegar really makes this so much better. ;o)
over 1 year ago annalea
This soup is a great one to add to your collection! Simple and hearty. Perfect for a cold winter night.
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you, annalea!!
over 1 year ago biennourri
Delicious! I made this tonight. It didn't take long and it was appreciated by everyone in the family, husband, toddler, and preschooler, and me. We made it with andouille.
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks, biennourri (great name, by the way). I'm glad especially that your little ones liked it. I started making this soup on a regular basis when mine were that age. The addition of ketchup in this was inspired in large part by an amusing book we enjoyed back then called "Mrs. Pig's Bulk Buy" (a book mostly about ketchup). ;o)
over 1 year ago Gseghi
Making this tooooonight!
over 1 year ago bugbitten
I'm late in telling you that I made your soup recipe, at long last, for New Year's Day 2012. You are now an overnight sensation in my house. I was stubborn, insisting on doing the lentils my way, in the oven, and missing all your time-saving advice, but in the end I followed your recipe most religiously. Thanks for this, dear chef.
over 1 year ago AntoniaJames
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And I'm late in telling you, "You're welcome." Thank you for kind words. I'm glad you like this! ;o)
over 1 year ago bugbitten
A lot of you seems to be rubbing off on to me. Thanks, I needed that.
over 1 year ago giuliettanicoletta
Just WOW. I can't remember ever enjoying a soup more than this. I found just enough marjoram and thyme hanging on in my garden, used garlic sausage from Marin Sun Farms and splashed on some excellent Italian red wine vinegar at the end. I usually have no trouble with portion control, but I and my other half each ate two full bowls of this in no time. I'll be recommending this recipe to everyone I know! Thank you, thank you, AntoniaJames!
over 1 year ago AntoniaJames
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Thanks so much! I especially appreciate the suggestion to use the Marin Sun Farms garlic sausages. I walk by them every time I head up to the Pasta Shop from the produce market at the Rockridge Markethall. I'm definitely going to try them the next time I make this, which will be soon! ;o)
about 1 year ago AntoniaJames
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giuliettanicoletta, I finally was able to get some of those MSF garlic sausages and you are right. They're amazing, and so, so perfect for this. I also added some fresh thyme, as my plants are enjoying a serious growth spurt these days. Thanks for the tips!! ;o)
over 1 year ago Tarragon
I loved this recipe! I did make some variations to conform with what I had (notably, I used canned white beans instead of the lentils and added a cut-up white potato I wanted to use up), but the seasoning makes the soup and this was really good; it has gone into my permanent file. Thanks!
over 1 year ago AntoniaJames
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Thank you, Tarragon! Love your adaptation. By the way, I'm considering using tarragon and not marjoram in a batch of this, before too long. Will have to find just the right sausage, of course, and will most likely sub white for red wine. Stay tuned. ;o)
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you, Tarragon! Love your adaptation. By the way, I'm considering using tarragon and not marjoram in a batch of this, before too long. Will have to find just the right sausage, of course, and will most likely sub white for red wine. Stay tuned. ;o)
about 1 year ago Tarragon
Looking forward to your adaptation - what a great idea. I'm actually planning to make this again tonight, with smoked turkey sausage and leftover roast chicken. Maybe I'll try tarragon and white wine! (I do love anything with tarragon :))
over 1 year ago santa
I had a Iron Chef contest with my son, a professional chef, both of us cooked lentil soup. I used your recipe and, of course, I won. It was delicious! The secret ingredient, celery
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Oh, that's great to hear, santa, and yes, the celery really does make a difference in this soup. Thanks so much for your kind words. ;o) P.S I love the idea of your having a competition with your son. What a good idea! And such fun.
over 1 year ago santa
I had a Iron Chef contest with my son, a professional chef, both of us cooked lentil soup. I used your recipe and, of course, I won. It was delicious! The secret ingredient, celery
over 1 year ago santa
I had a Iron Chef contest with my son, a professional chef, both of us cooked lentil soup. I used your recipe and, of course, I won. It was delicious! The secret ingredient, celery
over 1 year ago santa
I had a Iron Chef contest with my son, a professional chef, both of us cooked lentil soup. I used your recipe and, of course, I won. It was delicious! The secret ingredient, celery
over 1 year ago cookbookchick
And @Steveandbelinda -- do try a dash of red wine vinegar in your bowl. It adds a little extra zing that you didn't even know was missing. I grew up eating lentil soup (Greek version) and we always had a bottle of red wine vinegar on the table for that final touch.
over 1 year ago cookbookchick
This wonderful dish also works just fine with regular old brown lentils. I have made this repeatedly with, as others have said, variations on the lentils/sausage/greens, etc. -- all good. It has become a family favorite, loved equally by the kids and the grownups! Thanks again, AntoniaJames!
over 1 year ago AntoniaJames
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So glad to hear it! Thank you, cookbookchick. ;o)
over 1 year ago Steveandbelinda
Just made soup last night. Was very good. I also use Keilbasa. Added that warm smocky flavor. Although I did not use the Red Wine Vinegar. Seemed to be good enough without it. Thanks
over 1 year ago AntoniaJames
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You're welcome, Steveandbelinda. Thanks so much for letting me know. I like kielbasa in this, too. I use a different combination of greens and sausage just about every time I make this, it seems. Lately, I've also been using brown masoor dal on occasion, when I don't have any French green lentils on hand. I'm so glad you enjoyed this. ;o)
over 1 year ago dressage101
Made this last night, really great recipe! Thanks so much for sharing. I substituted rainbow chard for the spinich and added a handful of small tomatoes too, trying to use up the rest of what was in my garden before it frosted last night. Great additions, and the soup was perfect for this weather. Made it with chicken feta sausage and garnished with a handful of parmesan. YUM! This is a new fave in my house!
over 1 year ago AntoniaJames
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Thank you, dressage101. So glad you liked it! I love your variations. Have never tried rainbow chard in this before. Now I must! What a great way to brighten up a chilly winter evening. ;o)
over 1 year ago AntoniaJames
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Thank you, dressage101. So glad you liked it! I love your variations. Have never tried rainbow chard in this before. Now I must! What a great way to brighten up a chilly winter evening. ;o)
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
I made this yesterday and I just wanted to let you know how wonderful its, it wasn't exactly a cold winters night but it was cool out and the soup was the perfect meal. I made it with kielbasa and and the smoky flavor of the sausage flavored the soup so beautifully. Thank you for a wonderful recipe that I will make all winter. It's delicious.
over 1 year ago AntoniaJames
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Thank you, sdebrango! (Not sure how I missed this comment when you posted it . . . . ) I used kielbasa in my last batch and I agree, it's so tasty. And I'm happy to know that you'll be making it all winter, just as I will! ;o)
over 1 year ago lloreen
Does anyone use a pressure cooker for lentils? My friend swears by hers and says it cuts cooking time down to a few minutes. Do you think it would be worth the investment? I just worry the lentils might get mushy...
over 1 year ago AntoniaJames
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I don't, because the lentils cook in about the time it takes for the vegetables to cook and the flavors to come together. (The concurrent boiling of the lentils with the cooking of the first vegetables is suggested where time is short, e.g., a weeknight when you're starting this for dinner that evening.) I've heard that pressure cookers are great for harder beans that typically take much longer to soften. Most lentils, though, cook fairly quickly in my experience. ;o)
over 1 year ago KingKelsey
thanks for the short cuts ---> i cook lentil soup a lot and HATE waiting :)
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Oh, I'm so glad. I often cook linearly, i.e., something's cooking mostly unattended while I'm chopping what needs to go in next. I have my own very-full-time business (not cooking related!), always exercise outside right after work, and am hungry when I finally get into the kitchen in the evening. My French Country Soup is structured the same way. ;o)
almost 2 years ago kateteresa
I made this recipe and had great results-- it tasted fantastic! I've been looking for a good way to cook lentils and was the perfect answer.
I did however have one question about it though. I am new to cooking lentils-- so it may have something to do with that-- but my soup looked much more like photo #2, than photo #1. (Photo #1 seems to have a much clearer broth.) Does anyone know what would make this difference? I was thinking it may have had to do with the type of lentils used or the way I cooked them?
Either way- it's definitely something I will make again :)
almost 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
So glad you liked it! What kind of lentils did you use? Amanda and Merrill used the light, flat brownish green lentils (the kind you can buy in bags in most supermarkets). I use French green lentils, which are much darker; the broth with them is usually a bit thick. I sometimes mash some of the lentils with the back of my spoon, right in the pan, to thicken it. We like a sturdy soup! Plus, my stock is usually a bit cloudy. It's homemade and I don't typically don't strive for clarity when I make it. Finally, that photo was taken the day after I made the soup. I find my bean and lentil soups usually thicken a bit overnight, and that often results in a thicker broth. ;o)
almost 2 years ago sjaneparker
It's a chilly summer in San Fran! Is it okay to substitute masoor lentils? Would I need to adjust cooking times/liquid volumes?
almost 2 years ago AntoniaJames
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If the masoor are brown, and therefore the firmer variety that don't break down, you can substitute them. I wouldn't substitute red masoor (the orange ones that quickly break down and become more yellow when cooked). Regular lentils (brown or green) would be a better choice. You would not need to adjust either the cooking times or liquid volumes. Both are fairly flexible (and related). I'm across the Bay from you, where it is cool and overcast -- real soup weather -- as well. I can totally understand your wanting to make this now!! ;o)
almost 2 years ago sjaneparker
Thanks! Very excited to cuddle up with this soup + a glass of red wine tonight :)
about 2 years ago tvwells
Made this soup last night and it was absolutely amazing and so easy. I was in a rush so I cooked the sausage and then took it out, cooked all the veggies together, poured everything else including the wine in at the same time, brought up the heat and then let it simmer for an hour. Also added a parmesan rind which added a nice amount of salt and richness. Thanks again, this is definitely going into the winter rotation.
about 2 years ago AntoniaJames
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Thank you, tvwells, for your compliment and your report on how you made this! I'm so glad you liked it. Great idea to throw in a parmesan rind. I always seem to have them, but I've never tried one in this soup before. I can see though how it would be an excellent addition. ;o)
about 2 years ago Burnt Offerings
Made this yesterday and used freshly made lamb merguez sausages - it was outstanding! I didn't have any ketchup per se, but I had some lovely pizza sauce leftover from earlier in the week and it was just fine. The addition of vinegar is very French and completely amazing. A drizzle of creme fraiche is nice too.
about 2 years ago AntoniaJames
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Wow, what great substitutions. I love this soup because it's so versatile. Glad to hear that the nice pizza sauce worked well. I'll have to remember that. ;o)
over 2 years ago cornelia
I really really like this soup. I made it twice in the last two weeks and its really flavorful and yet so easy to make it! thank you :)
over 2 years ago AntoniaJames
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Wow, that's great. Thanks so much. I'm really glad you like it, and that you find it easy to make. It's a favorite of ours for just that reason. ;o)
over 2 years ago wander01
Made this last night with a last minute substitution- green split peas instead of lentils, as the store was out of stock. I followed the same preparation instructions for the peas as the lentils and it came out great. Garlic herb turkey sausage was also a flavorful substitution. Thanks for the great recipe!
over 2 years ago AntoniaJames
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You're welcome! Great idea, using split peas. I've been making a similar soup with black beans, the recipe for which I hope to post within the next week or so. So glad you liked this. Thanks for letting me know. ;o)
over 2 years ago esgray
I made this last night, and (despite a few mishaps attempting to open my wine bottle) it was a resounding success. My husband told me it would "take a lot" for a soup to impress him, and he was definitely impressed. I look forward to serving my leftovers to a discerning friend later on this week. I will definitely add this delicious soup to my repertoire of fall/winter dishes!! Thanks so much!
over 2 years ago AntoniaJames
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Oh, that's wonderful. Love to hear that converts to soup and/or lentils are happening with this soup. And I'm so glad you're adding it to your fall/winter repertoire. Thanks for your kind comment. ;o)
over 2 years ago Oui, Chef
AntoniaJames - I finally got around to making a version of this soup tonight (mine had some lamb sausage, crushed tomatoes, and chopped fennel I had lying about) and it was outstanding. I must say the addition of ketchup is brilliant, adding a savory sweetness that along with the acidity of the vinegar made this a perfect meal for this VERY cold night. Thanks! - S
over 2 years ago AntoniaJames
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Thank you, Oui, Chef! Malcolm Gladwell had a fascinating article (aren't they all, though?) in The New Yorker a few years ago about ketchup. It's perfect in a soup like this for a reason. I don't use Heinz, which is the subject of Gladwell's article, but his point, that a great ketchup is the perfect "umami" flavor, holds true. I put some in a different soup that I made yesterday -- the recipe for which I hope to post within the next week or so -- and it had the same magical effect. So glad you liked this one, which I must agree is a great choice for a cold winter night. ;o)
over 2 years ago cookbookchick
Made the soup as written the other night with chorizo, which is what I had on hand. After years of pretty basic lentil soup (Greek family recipe -- always with red wine vinegar stirred in at table), this is my new go-to lentil soup. A wonderful winter meal-in-a-bowl! Thanks!!
over 2 years ago AntoniaJames
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Thanks so much! I'm thrilled that you like it. I've made this with all sorts of sausages, and a wide variety of greens, and it always turns out well. I'm really honored that this is now your "go-to" lentil soup! It's our favorite winter one-bowl meal, too. ;o)
over 2 years ago Rachel H
My boyfriend made a face when I said I was making lentils, but he LOVED it and so did I. A perfect, healthy meal for a cold night.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks, I'm so glad you, and especially the BF, liked it. I appreciate your letting me know, too! ;o)
over 2 years ago wanderash
I made this last night for surprise dinner guests. It was fantastic! A crowd pleaser for sure! Thanks for the recipe.
over 2 years ago AntoniaJames
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Oh, I'm so pleased to hear that. Your recipes are all superb, so that is quite a compliment!! Many thanks for letting me know. ;o)
over 2 years ago marley16
Love, love, love this soup! I used hot & spicy Texas sausage and increased the wine a bit. It's my new favorite!
over 2 years ago AntoniaJames
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Splendid! Just love how everyone is adding their own favorite sausages, greens, etc. to customize this to taste. Thanks so much for your comment. It makes me happier than words can describe to know that this soup (which I almost didn't post because it seemed to me at the time so "every day") has become your new favorite! ;o)
over 2 years ago nannydeb
And she shared with me! It's fantastic!
over 2 years ago AntoniaJames
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Thanks, nannydeb! I really appreciate your letting me know. And I'm so glad you liked it! ;o)
over 2 years ago Pat in SoCal
I added a handful of barley and some leftover BBQ ribs....and it was good but unremarkable until the ketchup and the vinegar went in. Then OMG did it come together into something special. Thanks for a great recipe and a great and versatile flavor enhancing idea.
over 2 years ago AntoniaJames
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You're welcome, and what a great idea, adding barley! Perfect for winter, making the soup even heartier. I'll have to try that! And the BBQ ribs sure sound good, too. You know, when I first posted this, one of the earliest comments was, "Ketchup??" I started making this soup when my boys were young. Like most kids, they loved ketchup, and would have put it on everything, had I let them. I remember putting ketchup in the first time, thinking that it would make it more appealing to the boys; I found that everyone, young and old, liked the soup a lot more with the ketchup. The red wine vinegar (or some kind of vinegar, or lemon or lime juice) is just a habit with me, when serving soup. Thanks so much for your comment! ;o)
over 2 years ago caitsyates
Great recipe! The red wine vinegar is such a lovely finish. My husband and I ate (almost) the whole pot! http://www.twosisterstwosuppers...
over 2 years ago AntoniaJames
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Thanks so much for your comment. I agree, the red wine vinegar really makes this soup. I'm so glad you enjoyed it. I make this all the time, and no one ever gets tired of it. ;o)
over 2 years ago Jennifer Ann
Absolutely delicious! The first batch went so quickly, that I decided to make another just a few days later. thanks for a wonderful, very warming (my house is freezing!) dish ~
over 2 years ago AntoniaJames
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Thank you, Jennifer Ann! I'm glad you liked it, so much that you made a second batch soon thereafter! That's quite a compliment. .;o)
over 2 years ago HandRocksLadle
Made this yesterday afternoon -- a delicious and hearty soup for a cold day! I used one link of andouille and one link of chorizo. My family couldn't stop raving about it. This is going on my winter soup rotation, for sure!
over 2 years ago AntoniaJames
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Oh, andouille and chorizo . . . love it! My sons are crazy about Spanish-style chorizo. I'll have to try that while they're still home from college. Thanks so much for this great idea, and for your kind words. I'm thrilled that this is in your winter soup rotation!! ;o)
over 2 years ago yquinonez
Made your soup last week. The soup was a great weeknight dinner, our days are getting colder and this was the perfect warm-up meal. The only problem was standing in front of an aisle full of sausages with German names so I went for the known spicy Spanish sausage. Thanks for a light addition to our dinner repertoire.
over 2 years ago AntoniaJames
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Thank you (belatedly . . . things have been nuts here since early November) for your kind words. I would think that spicy Spanish sausage would be excellent in this soup. That's the nice thing about this recipe . . . you can use any kind of sausage, and any kind of greens, and it still tastes wonderful. (I often use kale, and have tried all different kinds, when I make it.) I'm so glad you liked this! ;o)
over 2 years ago lastnightsdinner
Tonight's dinner is inspired by your soup, AntoniaJames! I've got lentils, some gorgeous rainbow chard, and some smoky, garlicky kielbasa from one of our favorite local farms. And of course, two of our shared favorites - fresh marjoram and celery leaves (which I can not get enough of, as fresh local celery is such a treat). It smells heavenly already. Cheers!
over 2 years ago AntoniaJames
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Oh, I'll have to try rainbow chard in this soup! What a great idea. I've been using Chinese celery in this whenever I can, lately, as the leaves are so flavorful, and go so well with fresh marjoram. Thanks so much for the great tips -- I'll be looking for a smoky kielbasa at our farmers' market this weekend!! -- and for your kind words. ;o)
over 2 years ago AntoniaJames
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I made this again last night, and just had leftovers for lunch. Used a local bison and cheddar sausage, and splashed on cider vinegar instead of red wine vinegar before eating. Tasted great. Tested a small bowl using arugula instead of spinach, but decided I like spinach more. Served with my buttermilk multi-grain bread. And the excellent Robles Rhone-style wine our dear friends / neighbors brought, the last time they were over. Life is so good. ;o)
about 3 years ago likestocooklovestoeat
This was so delicious; we really enjoyed it - thanks for a great recipe!
about 3 years ago AntoniaJames
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You're welcome! I'm so glad. Thank you for letting me know. ;o)
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Hey, everybody, just wanted to let you know that I made this the other night -- from October through about April, I make it on average once every two weeks -- and I added some fresh thyme with the marjoram. (I added about a half a teaspoon of chopped fresh thyme leaves, which would translate to 1.5 tsp. of dried.) It made the soup taste even better. I think. I say that because I also had a lot of dark green celery leaves this week, and added more of them than usual. You couldn't taste either the thyme or the celery leaves, individually, but the greater depth of flavor was noticeable . . . . and quite tasty!!
over 3 years ago JKohler
Delicious! My 2 year old loved it too. This will be a part of our "rotation of favorites". Great recipe - thanks.
over 3 years ago AntoniaJames
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You're welcome! I'm so glad to hear that. My boys (who haven't been 2 years old for a long time) love this soup, too, and have since they were little. I make it so regularly that I usually cook up twice the amount of green lentils, before adding to the soup, and put half in a quart storage box, topping off with water or broth (if the latter is handy) and putting those in the freezer for the next time. I do that with all of the beans/lentils I cook for soup, by the way. My freezer has a large shelf with nothing but homemade stock and cooked beans/lentils, most in broth or with aromatics. Thanks for your kind post.
over 3 years ago spatula
Thia is my very first comment on this site and I say YUMMY! My only changes were to add a smoked turkey leg as a sausage subsitute and to add a diced sweet potato. I love the idea of marjoram but since I had none I used a stalk of fresh rosemary instead. Oh yeah-also used chopped kale instead of spinach because it holds up better in a soup. This is a great meal in a bowl.
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks so much! These are great ideas. LOVE the idea of using smoked turkey. And I bet that rosemary went even better with the turkey than marjoram. And a sweet potato -- love it!! I often use chard (we get a fairly sturdy variety locally here) instead of spinach. Any green that you really like works. I am so pleased that you played with the recipe, using what you had on hand, and that it worked out so well for you. Yes, it's a great meal in a bowl, which is why we love it so much! Take care and again, thanks. ;o)
over 3 years ago hope.thurman
Can't wait to try this!! Im in Los Angeles right now, and it's a little warm right now for a hearty soup, but I'm originally from northern california where it gets nice and cold. Now I have an excuse to go home AND to cook a great soup.
over 3 years ago KitchenKim
I finally had a chance to make your delicious soup! It is wonderful and it will be devoured by my husband and I this week!
Kitchen Kim
over 3 years ago AntoniaJames
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That's great! I'm so glad you like it. I made it using a smoky Kielbasa over the weekend . . . . just what the doctor ordered for this cold, wet, truly unpleasant weather that's watering my lemon tree right now. ;o)
over 3 years ago monkeymom
I've made this soup now twice, using different sausages and veggies depending on what I could find or what I had in the fridge. The first time was with a chicken italian sausage and the spinach. I fell in love, it was so warm and satisfying without being heavy. The second time I did it with Aidell's garlic and gruyere and cabbage. Very different but still hit the spot. The little bit of vinegar added is genius!
over 3 years ago AntoniaJames
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Wow, these are great ideas. The latter combo sounds so tasty, and I just happen to have some cabbage on hand. I'm so glad you liked the soup(s), and that you found the vinegar to be a nice touch. A nice, high-quality vinegar is a wonderful addition to so many soups, stews, bean dishes, etc.
over 3 years ago lisabobd
Made this today and it came out great but the directions are a little unclear in a few spots, especially regarding how much water to use in addition to stock. here is what i did. browned sausage in stockpot until brown, removed and when cool sliced. to the same pot added onion and garlic, sauted until brown. added chopped celery and carrot sauted about 10 min until soft. added splash of red wine to deglaze, reduced and then added lentils, 4 cups chicken stock and 6 cups water. simmered around 20 min and the added sliced sausage and spinach. cooked another 10 mins. done!
over 3 years ago AntoniaJames
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Thank you! This is so helpful. I usually put a kettle on water on, filling it up and heating it to boil, getting that started before I do anything else. Then I add the water, as it is needed, without measuring. I really appreciate that you took the time to let us know that 6 cups of additional water is necessary, if you don't start the lentils separately in water, as I usually do (to save time). I'm so glad it came out well for you, too!! Thanks again. ;o)
about 2 years ago Whats4Dinner
Double thanks! They're a little unclear to me too. And if you read the instructions, it really isn't a one-pot dish. Your method is.....one-pot.....always desirable :-)
Giving the recipe a go tonight following your method. I'll post atop all the results. Thanks again.
over 3 years ago melissav
Got home from a 5 day trip today around 6:30 and I was beat; however, I couldn't bear the thought of going out to eat or picking up take-out. I was craving a wholesome home cooked meal and decided to give this recipe a try. It was perfect - just what my weary body needed (and it took less than an hour to make). Thanks for the recipe and all the tips to hurry the process along!
over 3 years ago AntoniaJames
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You're welcome! I'm so glad that it worked out for you, and that you were benefitted by the tips on how to pull it together in less time. I have a busy law practice, so I've developed a lot of tricks over the years to get weeknight meals on the table in less time than if I were making them at my preferred, more relaxed pace, over the weekend.
over 3 years ago KitchenKim
I am always cooking a pot of soup and am looking forward to adding this to my recipe file! You have my vote!
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you!!
over 3 years ago Scarlett
A wonderfully hearty meal; perfect for these extremely chilly nights
over 3 years ago BigBear
You're so right about that. I realized last night that I hadn't included in the intro that this soup holds really well, and in fact, improves a bit, if eaten the next day BUT, and this is important, don't chop and add the spinach until right before eating. The greens will cook up nicely in just the time it takes to heat the soup through. I work out of the kitchen on all weekdays, so I always make at least a part of two weekday meals, ahead of time, while doing my weekend cooking. This is a fairly typical Monday or Tuesday night meal for us when during the cool and cold months.
over 3 years ago maryvelasquez
Delicious! I made this last night and my better half said, between bites, "This gets my vote!"
over 3 years ago AntoniaJames
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Thank you!! I'm so glad you and he liked it. My better half -- who I jokingly refer to as "my better third";o) -- would agree!
over 3 years ago amreen
I love this ... perfect for these chilly nights ... i'm dying to know ... what inspired the ketchup?
over 3 years ago AntoniaJames
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Good question! Ketchup (the good kinds, meaning those that aren't full of corn-derived sweeteners and salt) is both a bit sweet and a little vinegar-y, while still true to its tomato base. Low-brow as it may seem, I love ketchup on a good brat (and I've eaten some terrific brats, in quite a few different ballparks), so if I'm putting a hearty sausage in my lentil soup, it just makes sense to add a bit of ketchup, too. I've been doing this as long as I've been making this recipe, which is a good long time. Ketchup is one of the "secret ingredients" . . . .
over 3 years ago amreen
haha i love this ... as much as i am a foodie i still favor my "low brow" food ... i rolled up to a gathering with in-n-out in my hands the other day and my friends were shocked :P to appreciate food in all forms makes a true foodie :D congrats on the win!
over 3 years ago ZestFoodie
Can't wait to make this for my hubby- he loves sausage and lentil soup, but every recipe I've found is just too HEAVY. This looks like the ticket. Yum!
Gina
www.zestfloridafoodie.com
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you, Gina. I hope he and you both love it! This one definitely is not heavy. Serve it with a light multigrain bread and a small salad for a tasty and satisfying dinner! P.S. All those veggies are the result of this slacker-mom's devious attempts to create a one-dish supper.
over 3 years ago TheWimpyVegetarian
I love lentil soup and had I been anywhere near my recipes when this contest was open, I would have entered my version. Mine is very similar but doesn't incorporate the sausage. That feels like a great addition instead of the bacon I usually use. I plan to make this one this weekend. It really looks great. Congrats on being a finalist!!
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you! Well, it seems that brilliant minds think alike . . . . ;o) I hope you love this as much as we do!!
over 3 years ago shayma
i dont eat pork, but i love your recipe- some nice spices in there and some hearty veggies.
over 3 years ago AntoniaJames
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Shayma, this soup is just as tasty when made with sausages not made with pork. Most of the ones I use are chicken or turkey based. They just need to have a bit of oooomph to them, with a strong herb and/or garlic flavor. The soup gets a lot of its flavor from the sausage. You could make it without, but then you'd want to dump handfuls of fresh herbs in, and start with more garlic!
over 3 years ago shayma
that is lovely to know, thank you. there is a turkey sausage available at Whole Foods which i adore, perhaps that would work. i would never leave the meat out - but i shall add more herbs (and garlic!), regardless :)
over 3 years ago healthierkitchen
I can't wait to try this. I've already planned a lentil dish for tonight, but will try this next time around. Do you have a favorite type of sausage in this?
over 3 years ago AntoniaJames
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I use a local sausage labeled simply as "Garlic and Herbs," which has a fair bit of garlic, with parsley and basil. On occasion, I use a sweet Italian that has a strong fennel note; for that, I usually add a few crushed fennel seeds after the onion has cooked a bit. If I have some, I'll add some of the bright green leaves that you find on the top of a fennel bulb, too. I use that same sausage in my starting rotation ragu (with the same enhancements). Pesto sausage (pre-cooked, from Trader Joe's, which I keep in my freezer for last minute quick meals of various kinds) is also quite tasty in this; I usually amp up the garlic when I use that. Thanks for asking!
over 3 years ago healthierkitchen
I know and like those Trader Joe's sausages too. My farmstand is closed for winter right now, but when it reopens in a week or two - if this snow ever stops - I will have a source for great local made sausage that sounds like it will be great for this soup. Thanks!!
over 3 years ago Oui, Chef
This is somewhat similar to a lentil soup recipe that I make, and just adore. I too add vinegar, but love your addition of marjoram. Nicely done!
over 3 years ago AntoniaJames
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Thank you. Quite a compliment. I'm glad you appreciate the marjoram. As I said in the notes, it's not an herb you see much. I really don't understand why. The vinegar is a nice counterpoint to its sweetness, and to the sweetness of the carrots. How is your recipe different? Do tell, please!!!
over 3 years ago Oui, Chef
It is roughly the same except for: thyme instead of marjoram, diced canned tomatoes instead of ketchup, no wine, kale in place of spinach, and I run a stick blender through mine for a few seconds just before serving to break up a few of the lentils and give it a creamier texture.
over 3 years ago Oui, Chef
If I'm really lucky, I'll have some D'Artagnan duck sausage in my freezer to add to the lentil soup....... they are perfect with the dish.
over 3 years ago AntoniaJames
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Oh me, oh my! That all sounds so tasty. I'd like to be eating dinner at your place, the night this is served! Thank you so much for these fabulous suggestions. I plan to implement them chez moi the next time it's in the rotation . . . . though I'll have to research the D'Artagnan duck sausage. Sounds marvelous.
over 3 years ago Oui, Chef
You can check out the duck sausage here:
http://www.dartagnan.com...
Their merguez sausage would also be fab with a lentil soup!
over 3 years ago The Internet Cooking Princess
This just made me wish I were at home, in sweat pants, and having a big bowl of this on my couch. Great combination!
over 3 years ago AntoniaJames
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Well, it's really to easy to make . . . . and yes, it's the kind of comfort food made even better when eaten while in sweat pants, on the couch! Love the image, and so appreciate the compliment. Thank you ;o)
over 3 years ago Maria Teresa Jorge
Brilliant recipe, the addition of the red wine is a great idea. Just waiting for the snow to melt so I can buy some more lentils! Thank you for sharing the recipe.
over 3 years ago AntoniaJames
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You're welcome! You can't really taste the red wine, itself, as an independent, identifiable ingredient, but it definitely improves the dish. By the way, I didn't know you have snow there in Tuscany!! I was only there in the summer and fall.
over 3 years ago lastnightsdinner
Mmmm, this looks hearty, warming and absolutely delicious!
over 3 years ago AntoniaJames
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I hope you can try it . . .it is hearty, it is warming and I can say unequivocally that it is delicious! (And my boys love it, which of course gives it "ace" status in the soup rotation chez nous.)