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27 Comments
AntoniaJames
March 20, 2013
I made a vegan version of this, simply by leaving out the sausage and giving it a hefty umami boost by (a) adding a handful (about ½ cup) of chopped dried shitake mushrooms that I’d hydrated, with their soaking water, and (b) stirring in toward the end about 2 tablespoons of doenjang (Korean fermented soybean paste, similar to red miso, but much tastier, in my opinion) at the end. I also added a bay leaf, because it just seemed right. And some chopped parsley, for the same reason. Result? Excellent, but made even better with a splash of red wine vinegar. ;o)
chefkeithsnow
March 20, 2013
I can tell you're a smart cook....when the mat is removed..that huge gap in taste can be replaced by the meaty umami you mention..and dried shrooms have a ton of it..you can also make a dried mushroom tea to have a liquid umami source for stews, risotto etc...
chefkeithsnow
March 13, 2013
I love this type of soup....hearty, warming and rustic too...I've made it with black beluga lentils too...way different color but tastes amazing...
keith
http://www.harvesteating.com
keith
http://www.harvesteating.com
chefkeithsnow
March 13, 2013
got them in France last year....only one box left :( BTW you are doing a great job here on Food 52..just recommended your site to my fans on Facebook...I publish http://www.harvesteating.com so I know how hard it is to publish great content....keep it up Merrill...!
Mary A.
March 13, 2013
A very similar lentil, kale and hot Italian sausage soup has been my go to week night meal for ages. I save end bits of Parmesan cheese in the freezer and add one of those to the simmering broth. Nice depth of flavour and I am pleased to use up my treasured cheese.
glutenfreealie
March 9, 2013
This looks amazing! I make a lentil soup that it is my mom's recipe and it's very different than yours. It's a lentil and cabbage soup. I'm going to try your recipe soon. :)
AntoniaJames
March 7, 2013
Would love to see "Best Pantry Dinner" as a contest theme!! Who doesn't need more recipes like this? I could certainly use a few. ;o)
Merrill S.
March 13, 2013
As I suspect you may have guessed, this soup was partly inspired by your recipe!
lastnightsdinner
March 7, 2013
Merrill, I made this for dinner last night (subbing our favorite jarred Cirio ceci for the lentils, since we were out), and it was a HUGE hit. Thanks for the inspiration!
AntoniaJames
March 6, 2013
Hey, Merrill, I just posted another weeknight pantry soup your daughter might like -- red lentils + Pomi tomatoes + aromatics with a kala jeera tadka stirred in at the end. Requires a grand total of 5 minutes active cooking time. Maybe 6. If the toddler prefers having little things to bite, as this is a smooth soup, float some oyster crackers -- my sons' favorite at that age -- on it, or croutons. ;o)
AntoniaJames
March 7, 2013
And of course, what's left makes the perfect portable lunch the next day. Two problems solved!! ;o) P.S. It also freezes well, making it a great candidate for double or triple batching. I perk it up with a squeeze of lime juice.
Renee B.
March 6, 2013
I know this will be delicious. It reminds me of a lentil soup with sausage recipe from Smitten Kitchen that I've made twice. Once with chicken sausage and once with pork sausage. The pork was more flavorful and held up better in the soup BUT both were delicious. Brilliant that you added bacon fat which, I'm sure is excellent.
mariaraynal
March 6, 2013
Health food disguised as comfort food -- my favorite kind. The accusatory vegetables made me laugh. I hate it when they glare at me.
AntoniaJames
March 7, 2013
Yes, the term "withering glance" takes on a whole new meaning in this context. ;o)
amyeik
March 5, 2013
This combo is probably my 19 month old's absolute favorite- he doesn't have a clue how good it is for him, but he totally goes to town on it. The best part about this kind of soup is that they can transition to a spoon as they get (slightly) more dexterous. The action is just as much fun as the taste!
Laura A.
March 5, 2013
We made this tonight and it was awesome! Super hearty and delicious stew, and a great way to clean out my fridge to boot! My only change was a touch of cayenne pepper to give it some heat.
SMSF
March 5, 2013
How much kale do you use? It looks like a fairly small amount.
(I also love the name "Pantry Soup"!
(I also love the name "Pantry Soup"!
Merrill S.
March 5, 2013
Ack, sorry! Just added the kale amount to the recipe page: 1 1/2 cups chopped. Of course, feel free to add more if you like!
laurenlocally
March 5, 2013
I love having a name for this very same weeknight endeavor - "pantry soup".
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