One-Pot Wonders
Lentil and Sausage Soup for a Cold Winter's Night
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346 Reviews
Midge
January 4, 2024
I remembered this soup today when I was trying to think of something to make that didn’t require a trip to the store, and I am so glad. I only had one Italian sausage and some sad looking veggies but it still turned out wonderfully. Thank you AJ! Hope you’re well.
amanda_k.
May 10, 2023
This soup was super tasty! I use 1 lb. of ground Italian sausage, Marsala cooking wine instead of red, Italian seasoning instead of marjoram. I also only had red lentils so that’s what I used. So, I basically changed the recipe, but like another person said, it is a super forgiving recipe. It was wonderful with bread and butter. I did not add any extra salt, and it wasn’t needed.
RobertCollins
February 24, 2023
I felt that it would be easy to over shoot the salt so be careful. More acid would be welcome but that said, pretty good. Better next day.
ellemmbee
February 16, 2023
I made this tonight as ice and snow are falling outside. I used 1# of peppery Italian sausage, Rancho Gordo green lentils, and baby kale instead of spinach. The house smelled wonderful and the stew-y soup was a big hit. The marjoram is a perfect herb for this, and I chuckled at the addition of ketchup. It’s good! So glad that with just two of us, there are leftovers!
Ann M.
February 6, 2023
I made this yesterday, using bulk fresh chicken sausage my husband accidentally defrosted, and homemade chicken stock. The vinegar was a delightful add. It was delicious!
Mntbreeze
November 19, 2022
Such a warm flavored soup! I ended up making it into more of a stew as I used two pounds of spicy Italian sausage. I used probably 4 cups of spinach because I had it and my splash of vinegar was more of a pour. But it turned out absolutely great!
BethAS
March 21, 2022
I liked the flavors. Used Italian seasoning instead of marjoram. The vinegar adds brightness.
MaryanneFromSE
December 12, 2021
This is the perfect warm winter soup. I used spicy sausage to give it a kick, and I doubled the celery because I wanted to use my celery up. 10 out of 10 soup stars!
angievb254
November 28, 2021
This is the perfect, warm, hearty soup for a cold fall or winter’s night!
Bevi
October 19, 2021
I made your delicious soup for the first time this fall season, AJ. Last winter I sent this soup around to friends and family who needed a lift during a very trying year. At some point I started to print out the recipe and tape it to the lids of the plastic containers I used to transport this hearty, heavenly soup. I was delighted that the vast amount of Swiss chard that grows in my garden adapts well in place of spinach. Many thanks, yet again, for a wonderful recipe.
cookinalong
October 2, 2021
This is no doubt redundant, since I've already posted a review. But I just wanted to repeat how wonderful and versatile this recipe is. I've lost count of how many times I've made this...for new mothers, overwhelmed mothers, overworked healthcare workers, family, friends...Always to rave reviews. Your talent and generosity continue to spread and bless all who eat (or prepare) this! Thank you again!
AntoniaJames
October 6, 2021
You're welcome, cookinalong, and thank you, too, for your kind words. I almost didn't post this recipe, because I wasn't sure it was worthy of the Food52 community's high standards. I'm so glad I did. It's nice to know that something one has created has been enjoyed by so many. ;o)
Brenda S.
February 19, 2021
Hi there Antonia- I discovered your soup while living in Charlotte. I have since moved and live in Boulder county as well. I think I'm going to make another pot of this over the weekend. I love living here too. Thank you for sharing the recipe.
AntoniaJames
February 20, 2021
Thank you, Brenda. As soon as we're no longer under house arrest (i.e., post pandemic), I'm planning to organize a Food52 potluck for Boulder County members. I live in the Prospect New Town neighborhood in Longmont. (Weld, Broomfield and Larimer County residents also welcome!)
I suggested and organized the very first Food52 potluck, anywhere, way back in December 2009 - about when I posted this soup recipe! - in the SF Bay Area. I'm really looking forward to getting to know Boulder area Food52ers, too. You (and anyone else in the area) can reach me at antoniajames @ gmail . ;o)
I suggested and organized the very first Food52 potluck, anywhere, way back in December 2009 - about when I posted this soup recipe! - in the SF Bay Area. I'm really looking forward to getting to know Boulder area Food52ers, too. You (and anyone else in the area) can reach me at antoniajames @ gmail . ;o)
cosmiccook
October 3, 2021
What a clever idea! Thanks Antonia for all your recipes and suggestions. I love being a "food technician" for you creative peeps!
Karen
January 4, 2024
Hi Antonia! I can’t believe you live in Prospect — my family rented a house there when we first moved to Colorado and now live in Creekside…a whopping 1 mile away😊. Small world!! I’m wondering if a Food52 potluck ever came to fruition? I would happily engage!
Alicia
November 16, 2020
My father first made this soup for us when my daughter was an infant, and we come back to it every winter. I'm not typically a big fan of lentil soup, but this one is SUCH a winner! We've tried it with various sausages and various greens, and it's a hit every time.
Elle R.
May 20, 2020
Someone in our CSA shared this recipe with me and I am so glad she did. The only changes I make is I use ground sausage (from our CSA) and kale instead of spinach. My husband, 4 year old, 18 month old, and myself all love this soup! We make it often. Thanks for the recipe!
AntoniaJames
May 21, 2020
Thank you, Elle! So glad your whole family likes this. I started making it when my boys were small, like yours. They are now grown up, but it is still one of their favorites, and something they both now make in their own kitchens. The addition of ketchup was inspired by one of their favorite books, "Mrs. Pig's Bulk Buy," by Mary Rayner (which is mostly about ketchup). Get it from your library, if you don't have it. When you think about it, of course kids love ketchup, as it is quite likely the most complex food that most kids eat, being tangy (acid/vinegar), sweet and salty all at once. ;o)
ann H.
May 13, 2020
I finally organized all my favorite recipes and somehow this recipe was one that had fallen by the wayside.
Now that I have a whole new system of organization, this will be on my monthly rotation.
It really is a great soup, and I follow the recipe precisely, except that I grate the carrots instead of dicing.
I made it a couple days ago and my husband loved it.
Thanks for sharing this recipe.
Now that I have a whole new system of organization, this will be on my monthly rotation.
It really is a great soup, and I follow the recipe precisely, except that I grate the carrots instead of dicing.
I made it a couple days ago and my husband loved it.
Thanks for sharing this recipe.
AntoniaJames
May 13, 2020
You're welcome, Ann, and thanks so much for your kind words. Stay well. ;o)
food999$
May 9, 2020
Antonia, thanks for a terrific recipe. I’ve had this pinned for a long time and have made it several times with all different kinds of chicken sausages; the garlicky ones are my favorites. Tonight, all I’ve got is some smoked turkey sausage and I’m going for it—it’s 37 degrees and snowing on May 9th and we’re stuck at home like everyone else. Comforting soup is just the thing. The recipe is outstanding; thank you.
AntoniaJames
May 13, 2020
Thank you, food999$. I'm so glad you like this. I use all different kinds of sausage in it, too. That smoked turkey sausage sounds delicious. That reminds me . . . I have some kielbasa in my freezer that I should use for my next batch. Take care and stay well! ;o)
Sinamen78
April 9, 2020
Does it say when to remove the bay leaves ?
Kt4
April 9, 2020
There's an old wives tale that the person who gets the Bay leaf in their serving will have good luck.
AntoniaJames
April 9, 2020
Take them out right before serving - or before you add the spinach, which may be a bit easier - it doesn't matter which. ;o)
ctgal
February 3, 2020
This was perfect! I didn't change a thing, which is unusual for me. The red wine vinegar was the perfect touch, and I added it to my bowl of soup each time I had one. My husband isn't much of a vegetable fan and is not that fond of lentils either. He ate it grudgingly, but now there's more for me! Thank you for a great recipe.
cosmiccook
October 3, 2021
I find as I age (65) I crave more acid--specifically vinegar profiles and Spicer foods. I also don't care for sweets like I did in my young days! Maybe its typical for New Orleanians--we DO love our spices---perhaps we develop resistance to the status quo and require more? My husband though, is the opposite; making it difficult to appease both our taste buds. Love to hear from others on this and how they
Julieek
April 29, 2019
I adore this soup and so do my kids! I make this about once every two weeks over the winter and send the leftovers to school with my kids in a thermos. This is a family favorite! Although the ingredient list is long, it doesn't require many exotic fresh ingredients. I always keep single servings of wine in my pantry and frozen spinach in the freezer. Thanks, Antonia!
Maggie
March 14, 2019
THIS SOUP IS SO GOOD. I ended up finding merguez sausage at my butcher and it was absolutely wonderful. I've already sent it to two friends! MAKE THIS SOUP NOW!
cosmiccook
March 8, 2019
Just made this again last week for Lundi Gras parade party. Everyone loved it. I added more herbs, spices, and leftover wine--and whatever I needed to get rid of in my fridge. Parm rinds, fennel, poblano & bell peppers, leeks all went in as well. My husband has trouble digesting legumes/beans and he likes this soup. It was perfect for a cold parade day! I also added a little fish sauce, tomato powder & Trader Joe's Mushroom Umami. All our guests loved it! I'd like to see the links as well from the reviewers who weren't wowed.
Tumblingdice
March 8, 2019
I printed this recipe a few years ago and finally made it last night so I could share with friends on a getaway weekend. I did this because my husband won't eat lentils (his list is long and annoying) and if I didn't care for it I'm stuck eating the whole pot by myself. Now I'm not wanting to share it with anyone- it's that good. Haha just kidding. Seriously, to the reviewers who weren't wowed: please give me links to some of your wow recipes! I try so many different things from all over the internet only to throw the printout away because I'm so often not wowed at all. Thank you, thank you for a true keeper.
cosmiccook
December 31, 2019
Round of applause to Antonia James on the 10 year anniversary for this recipe! I'm making it tomorrow for NYD 2020! This time I'm using a high quality Italian sausage--although I wish I could get some Toulouse sausage. Using Rancho Gordo's French lentils--keeping fingers crossed they are as superb as the reviewers said. Thank you Antonia for your wonderful contribution--its definitely a classic.
Soo J.
February 24, 2019
I made it exactly as written with the exception of the Italian sausage - I used bulk instead of cased sausages. I was a little concerned when all my water was gone during the lentil step, maybe that's normal? I added the dash if red wine vinegar before eating. It pushed the recipe from good for now to a definite keeper!
HRH
January 17, 2019
AJ, I love this soup so much. It was cold and snowy the other day, so I just had to make it! I used tomato paste in place of the ketchup, but balanced it with a little vinegar. I read your "wordy" version, (which is quite charming) and the little tips along the way are fabulous. Why did it never occur to me, to set the kettle of water on to heat while I was cooking other things? So efficient!
Mel A.
November 2, 2018
This soup is fantastic. I'm new to lentils and this was approachable and delicious! I used hot italian sausage and broke it up into big chunks (since that's what I had on hand). It might have changed the aesthetic slightly but I still thought it was fantastic. Thank you!
Jen
October 20, 2018
If I could make this soup every day, I would. Truly delicious and warming especially during chilly autumn days! One of my go-to meals.
AntoniaJames
October 23, 2018
Thanks, Jen. So glad you like it. Indeed, I'm honored that it's one of your go-to meals. ;o)
Anna
March 19, 2018
This was a nice soup but I didn't find it as amazing as most people who commented thought it was. There was an undertone of flavor to it that I didn't find too appealing... I think it may have been the ketchup which we found a bit weird in a soup I guess.
Gwendolyn
March 13, 2018
Stuck at home today during another New England blizzard and had all the ingredients on hand to make a vegetarian version using Trader Joe's faux italian sausage. It came out great. The red wine adds a nice layer of flavor to the broth and the ketchup gives it some additional sweetness to contrast the saltiness of the sausage. I will definitely make this agin. Thanks for sharing!
Analida B.
February 22, 2018
This soup sounds fantastic and I can't wait to try it. I have a Moroccan style Harira lentil soup recipe that is similar without the meat: https://ethnicspoon.com/moroccan-chickpea-and-lentil-soup-harira/
MBE
February 15, 2018
Yum indeed! Didn't have any Italian sausage on hand so used the Jimmy Dean original pork sausage I had in the freezer and added some fennel seed and red pepper flakes. The only other adjustment I made was to use balsamic vinegar in place of red wine vinegar at the table. The best part is that the leftovers just keep getting better!
Megan
February 12, 2018
Yum. I remember when this won, but only just got around to making it. I used kielbasa for the sausage and kale for the greens, but otherwise kept everything the same. I used my instant pot and from the time I walked into the kitchen to when I was sitting down to eat was a little over an hour. I love that this recipe can be prepped as you cook- very efficient. In the instant pot, I first browned the sausage while I chopped the onions, removed the sausage and added the onions and garlic, chopped the carrots and celery while those got soft, etc. I put the beans in dry- no precooking. I used 6 cups of liquid (4 cups broth, 2 cups water). Set it for 15 minutes on high pressure then 5 minutes of natural release and then quick release. Put it back on saute and stirred in the kale (I used more than 2 cups because I had a lot to use up), parsley, and ketchup. I needed to add a bit more water to loosen it up. So delicious! Don't forget the vinegar! Next time I will play around with even less cooking time because what I did was plenty. I'm not sure how much time the instant pot really saves, but it is hands off and allowed me to do a load of dishes and wipe down the kitchen before eating. Oh and I did it all with a fussy 2 month old strapped to my front. :) Thank you for this recipe!
AntoniaJames
February 12, 2018
Megan, thank you. I love it when my recipes make people happy. ;o) P.S. I love the image of your making it with your 2-month old strapped to your front . I remember well those "fussy 2 month old" days.
AntoniaJames
February 10, 2018
Here are links to the earler versions of this (they're quite similar): https://tinyurl.com/HLCBasicWintertimeLentil
https://tinyurl.com/HLCLentilSausageSoup
Stay warm . . . .
;o)
https://tinyurl.com/HLCLentilSausageSoup
Stay warm . . . .
;o)
cosmiccook
February 7, 2018
So what IS the "chatty" version? Antonia your faithful followers are clamoring for it!
AntoniaJames
February 10, 2018
Cosmiccok, I have two drafts which I'll link shortly . . . one, the original draft in Word, which I adapted while loading it into the Food52 recipe widget in 2009, and the other, a PDF of the version that was on the site for many years.
The backstory on its evolution:
After my mother died, I started helping my father (in his early 80's, learning to cook!) build up his repertoire of dishes he would enjoy cooking and eating. I revised this recipe to make it more direct and quite a bit less chatty, because I thought he'd prefer it that way. I decided that the longer rendition on the site could discourage people who might think the recipe was more difficult than it actually is. Several people have commented, too, on it being a bit longwinded. I therefore sent to the editors the abridged version which you see. ;o)
The backstory on its evolution:
After my mother died, I started helping my father (in his early 80's, learning to cook!) build up his repertoire of dishes he would enjoy cooking and eating. I revised this recipe to make it more direct and quite a bit less chatty, because I thought he'd prefer it that way. I decided that the longer rendition on the site could discourage people who might think the recipe was more difficult than it actually is. Several people have commented, too, on it being a bit longwinded. I therefore sent to the editors the abridged version which you see. ;o)
Carine
February 7, 2018
Just wanted to say that I miss the old, chatty version of this recipe! I have it printed at home but wanted to check the ingredients list before stopping at the store and I was surprised to see the changes. Alas! That said, I love, love, love this soup and can’t wait to have it today.
Carine
February 7, 2018
Just wanted to say that I miss the old, chatty version of this recipe! I have it printed at home but wanted to check the ingredients list before stopping at the store and I was surprised to see the changes. Alas! That said, I love, love, love this soup and can’t wait to have it today.
Sherry Z.
January 24, 2018
I just had to comment to say that this is one of the best recipes I've tried in a long time. I'm a serial-alterer of recipes and I didn't change A THING and it was fantastic.
cosmiccook
January 7, 2018
Oh YES to this soup--just about any recipe of Antonia's is worth making! I do have dried tomato on hand so I'll use that instead of ketchup?? Or do you need ketchup for thickener
Starmade
January 7, 2018
dried tomatoes will be good I think; the ketchup is an interesting but optional ingredient in my own experience of this recipe
AntoniaJames
January 8, 2018
The ketchup gives the soup a bit more complexity and noticeable umami boost. The dried tomato sounds like an excellent substitution! I'd add a bit of red wine or (or cider, or white wine, or sherry) vinegar right before serving, as well as putting a cruet of the same on the table, to get the brightness that ketchup also lends to this. Lentils can be a bit stodgy without it! ;o) P.S. Thank you, Starmade for weighing in.
Kt4
January 5, 2018
I'm making this for a big group of people for lunch in 1.5 weeks. So far we have 30 (mostly men) signed up but last year I ended up with 37. I will be serving this with grilled cheese sandwiches and don't want a lot leftover (I'm making a big dinner). My question is... You note this recipe "Serves 4 with plenty of leftovers". Do you think multiplying by 5 will work?
AntoniaJames
January 8, 2018
Kt4 I'm so honored that you're considering this for your luncheon!
I'd X6 for this crowd, even if serving with the grilled cheese. Also, be prepared to add a lot of good stock shortly before heating to serve, because the lentils soak up the cooking liquid quite dramatically, even from the time you serve until the time you come back for seconds, turning it into a thick stew. I can make some suggestions for simplifying the cooking of this, but am time-pressed with client work for the next few days . . . .
I've tinkered with the recipe a bit over the years (the engineer in me is constitutionally incapable of *not* tinkering to improve efficiency, in the context of my personal crusade to plan and make-ahead components of our dinners using simple time management processes). I'll be in touch with more details as soon as I can. ;o)
I'd X6 for this crowd, even if serving with the grilled cheese. Also, be prepared to add a lot of good stock shortly before heating to serve, because the lentils soak up the cooking liquid quite dramatically, even from the time you serve until the time you come back for seconds, turning it into a thick stew. I can make some suggestions for simplifying the cooking of this, but am time-pressed with client work for the next few days . . . .
I've tinkered with the recipe a bit over the years (the engineer in me is constitutionally incapable of *not* tinkering to improve efficiency, in the context of my personal crusade to plan and make-ahead components of our dinners using simple time management processes). I'll be in touch with more details as soon as I can. ;o)
cosmiccook
March 19, 2017
My bad for not providing more details. YES Antonia, that's the method! Looks like cool weather is done in NO till next November (if we're lucky) so I'm looking forward to seeing your spring and summer culinary creations Antonia!
cosmiccook
March 14, 2017
This soup came out wonderful! My husband who can be leery of lentils really liked it! I added Chaurice sausage--a spicy Cajun one--and it really added to the flavor.
Antonia, I have to grow Chervil in the winter (New Orleans) as by May its done w the heat here. I use Serious Eats method for drying it because it IS hard to come by. I just picked up some sorrel --grows well here--and am STILL looking for Savory--it doesn't do well in New Orleans. Thanks to Serious Eats drying method I can dry these.
GREAT RECIPE I always look forward to your posts and recipes!
Antonia, I have to grow Chervil in the winter (New Orleans) as by May its done w the heat here. I use Serious Eats method for drying it because it IS hard to come by. I just picked up some sorrel --grows well here--and am STILL looking for Savory--it doesn't do well in New Orleans. Thanks to Serious Eats drying method I can dry these.
GREAT RECIPE I always look forward to your posts and recipes!
AntoniaJames
March 16, 2017
Are you talking about using the microwave? If so, Yes, Yes, Yes! I learned a few years ago via another source about drying mint in the microwave - apparently, the flavor of dried mint is preferred in certain Lebanese recipes. When my mint plant flourishes, I always take a few minutes to dry a jar full of it. The method works so well. I'm puzzled why the Food52 editors have never mentioned it on this site. For anyone who is interested, here's the link: http://www.seriouseats.com/2015/03/use-the-microwave-to-dry-your-herbs-for-long-lasting-intense-flavor.html
And thank you so much for your kind words, cosmiccook. ;o)
And thank you so much for your kind words, cosmiccook. ;o)
AntoniaJames
March 18, 2017
Glad, you found it helpful, emcsull. A revelation it is, indeed. Plus, it's the perfect project for when you have small pockets of down time, because you can do small bits at a time (it works best that way), and just set them aside if necessary.
I have an enormous amount of fresh marjoram thanks to the recent generous rain, so I'll be drying a few jars of it this week. The dried from fresh is so aromatic! ;o)
I have an enormous amount of fresh marjoram thanks to the recent generous rain, so I'll be drying a few jars of it this week. The dried from fresh is so aromatic! ;o)
glammie
March 9, 2017
Are you supposed to cook the sausages and then slice them or slice them first. The instructions aren't clear and I can't tell by the photos either. I see the sausages being cooked whole in one photo and then another when they are clearly browned on all sides....?
Cristina S.
March 10, 2017
It's not my recipe, and I suppose you could go either way, but: when I make this soup, I slice first. The sausage cooks faster, and gives uniform brown bits across the bottom of the pan. I also think so much caramelized sausage surface area makes for a more flavorful soup, especially after a couple days in the fridge.
AntoniaJames
March 10, 2017
Thank you, Cristina!
glammie, most raw sausages won't slice properly -- at least in my book -- for the purpose of getting those nice crisp edges when browned, and maintaining their shape. So, the sausage only needs to be cooked if it has not been pre-cooked (many available for purchase these days are). You could also use bulk sausage or squeeze the raw sausage from the links right into the pan with the onions, if you don't care whether the sausage is disc-shaped in the dish when served.
Sorry I cannot edit this recipe here - it was a contest winner and those are locked forever.
That said, I re-wrote this recipe for my father last year, to simplify it and clarify several points, including the one you raised. You can link to that version of the recipe on my Google Drive here: https://drive.google.com/file/d/0B3To6CADchkSbl9qdmp5b3hNeFE/view?usp=sharing
Also, a little dinner prep-ahead tip: If you know you'll be making this soup within a few days, and you have something else roasting/baking in the oven, you can always put your sausages in an ovenproof dish and pre-cook them, so easily, that way. I've also considered just plopping them in with the lentils, but haven't tried it. I have no reason to believe that wouldn't work. You just want the sausage to firm up enough to slice. It does not need to be cooked through.
I hope this helps.
Cheers. ;o)
glammie, most raw sausages won't slice properly -- at least in my book -- for the purpose of getting those nice crisp edges when browned, and maintaining their shape. So, the sausage only needs to be cooked if it has not been pre-cooked (many available for purchase these days are). You could also use bulk sausage or squeeze the raw sausage from the links right into the pan with the onions, if you don't care whether the sausage is disc-shaped in the dish when served.
Sorry I cannot edit this recipe here - it was a contest winner and those are locked forever.
That said, I re-wrote this recipe for my father last year, to simplify it and clarify several points, including the one you raised. You can link to that version of the recipe on my Google Drive here: https://drive.google.com/file/d/0B3To6CADchkSbl9qdmp5b3hNeFE/view?usp=sharing
Also, a little dinner prep-ahead tip: If you know you'll be making this soup within a few days, and you have something else roasting/baking in the oven, you can always put your sausages in an ovenproof dish and pre-cook them, so easily, that way. I've also considered just plopping them in with the lentils, but haven't tried it. I have no reason to believe that wouldn't work. You just want the sausage to firm up enough to slice. It does not need to be cooked through.
I hope this helps.
Cheers. ;o)
glammie
March 18, 2017
Thanks for your reply. I'm looking at the recipe again and was planning to make it today. Your suggestion for browning the sausage is a good one. I'm wondering why I wouldn't just do all of the browning (veg and sausage) then add the lentils with an appropriate amount of broth ... maybe 5 to 6 cups? If I do the lentils separately, how long do they simmer for? About 20 minutes? Do I cook them all the way through or just give them a head start? Sorry for all the questions! *lol* You're probably thinking what I always think when I see people post dozens of questions about a recipe: just make the damn thing! *lol*
AntoniaJames
March 18, 2017
glammie, these are all great questions. You could brown the vegetables and sausage together if you wanted. I usually separate the two for what may be seen as a silly reason - I don't like how the red wine makes the sausage slices kind of pink when they cook together without any broth. (I've done this recipe every which way.)
I cook the lentils separately because they retain their flavor better that way; if you put them into a deeply flavored broth like this one, the lentils' flavor tends to be overwhelmed. Of course, if it's easier, feel free to do that. Many others do. Again, it's just a preference of mine. As for how long they simmer? I never time it . . . . I just get the lentils going and whenever I'm done with the other steps, I put them in. Once the lentil water gets bubbling, that's probably about 15 minutes. But again, it doesn't matter that much, as long as the lentils have had a chance to absorb the bay flavored water before they're joined with the rest of the soup.
Thanks so much for asking. ;o)
I cook the lentils separately because they retain their flavor better that way; if you put them into a deeply flavored broth like this one, the lentils' flavor tends to be overwhelmed. Of course, if it's easier, feel free to do that. Many others do. Again, it's just a preference of mine. As for how long they simmer? I never time it . . . . I just get the lentils going and whenever I'm done with the other steps, I put them in. Once the lentil water gets bubbling, that's probably about 15 minutes. But again, it doesn't matter that much, as long as the lentils have had a chance to absorb the bay flavored water before they're joined with the rest of the soup.
Thanks so much for asking. ;o)
BavarianCook
February 17, 2017
SO good! Yes to marjoram! In (some parts of) Germany we add spätzle to lentil soup, not an overpowering amount, just a handful or perhaps some leftover ones. Great recipe!
AntoniaJames
March 10, 2017
Thank you, Bavarian cook and I agree, "Yes to marjoram." As noted in the headnote, that herb wasn't getting any love, at all, back when I first posted the recipe. I especially like it combined with bay leaf and red wine - my "holy trinity" for beef stew and so many hearty cold-weather soups. ;o)
Carla K.
November 10, 2019
Marjoram, bay leaf and red wine as a "holy trinity" for stews and such?!? I've never really paid attention to marjoram, but I will now! This is why I love the comments section. Thank you for your knowledge and experience!!!
Jo
February 9, 2017
I made this soup last night. Delicious! And even better today for lunch after two hours of playing in the snow!
cosmiccook
February 9, 2017
Kudos for using Marjoram Antonia! I wish recipes, food websites and blogs would explore the world of herbs more widely. I tend to also add Chervil and savory to many of my soups. Sorrel is another under-used and appreciated dish! My go to spice is Quatre Epice --adds an amazing depth to so many dishes--as well as good old standby 5-spice!
With so little cool or cold weather days here in New Orleans this is on my list for one of the last blasts! I'm looking at you Chaurice sausage for this dish (and ALWAYS parm rinds & anchovy for umami)!!!
With so little cool or cold weather days here in New Orleans this is on my list for one of the last blasts! I'm looking at you Chaurice sausage for this dish (and ALWAYS parm rinds & anchovy for umami)!!!
AntoniaJames
March 10, 2017
Thank you, cosmiccook - so many great ideas. I can't easily get chervil, but it's on my list of herbs to grow this spring. And now that you mention it, I think I'll try using savory more, as well. I appreciate and altogether agree with your suggestion that we should be exploring the world of herbs more widely!
I've always considered marjoram to be oregano's elegant cousin. My mother used equal amounts of marjoram and oregano in her spaghetti sauce - and marjoram alone in so many soups. I don't often use the word "lovely" when describing food, but in this case it is certainly warranted. ;o)
I've always considered marjoram to be oregano's elegant cousin. My mother used equal amounts of marjoram and oregano in her spaghetti sauce - and marjoram alone in so many soups. I don't often use the word "lovely" when describing food, but in this case it is certainly warranted. ;o)
Cristina S.
February 6, 2017
I made this soup yet again this weekend for a group of friends; particularly after a day of skiing, it was a huge hit. It's hearty, healthy and not too heavy. It is so, so delicious, and improves with a few days in the fridge. I love this soup! (I use kale instead of spinach, as I think it holds up a bit better.)
AntoniaJames
March 10, 2017
Cristina, yes to kale! I often put aside what soup we're not eating that night -or if we're not eating the soup right away -- before adding the spinach, for the reason you mention. Problem solved! Thank you. ;o)
Starmade
February 5, 2017
This does have a special flavor; I think comes from the way the pulses are boiled separately at the start while wine is added to the onion and celery frying in the sausage fat; this allows the wine to condense a bit so it packs a more powerful punch without slowing down the cooking time for the pulses, whose flavor is also cultivated by the separate boiling with the bay leaf. The ketchup at the end changes the flavor in ways both marked and subtle; I think I might use a bit less next time, perhaps adding 1 tbsp at a time testing after each. I did not have much stock so threw in a parmesan rind, wonderful served with parmesan on the side.
AntoniaJames
March 10, 2017
Thank you, Starmade, for your insightful, helpful observations. And the parmesan rind when you don't have much stock is a great idea! ;o)
School O.
February 5, 2017
This´s a lovely lentil´s recipe. Thanks for those detailed notes given to Glenn below, we´ll put it in practice soon.
Karen
November 28, 2016
Antonia, this is a lovely recipe! My 14 year old son said "this is really good!"... enthusiastically...about a soup! That's unprecedented!! : ) I did substitute kale for spinach as I think it stands up better...added a couple Serrano chilies and subbed veggie for beef stock...otherwise, followed as written. Definitely a keeper! Thank you!!
AntoniaJames
March 10, 2017
Thanks, Karen. Love it when the teenage sons say "This is really good!" (I have 2 sons, who are no longer teenagers, but who have loved that soup since they were little guys; they're always happy when I make it when they're home.) ;o)
Glenn
November 12, 2016
Do you think I could make this and freeze it? If so, would I put the ketchup, spinach and the parsley in it AFTER I thaw it? Or could I make the entire recipe and freeze it?
AntoniaJames
November 13, 2016
Glenn, that's exactly what I do, with a couple of refinements. I don't care for the texture of carrots once frozen, so I leave them out, too. I find that no matter how long the soup has simmered, or how long the lentils were cooked before adding, they soak up broth like nobody's business. For that reason, when I know that I'll be freezing a portion of the soup, I hold back on adding 2 cups or so of stock or water. I use that reserved amount for gently simmering the carrots to soften them, in the soup pot before adding everything else, when cooking from frozen.
Also, I have been adding parsley stems, finely chopped, to my soups at the same time that I add celery and similar vegetables, for additional flavor. They hold up fine frozen, so I now only omit the leaves.
I hope this helps. ;o)
P.S. If you have soup left over, you'll find the next day that it will look like stew, i.e., there will be little broth, for the same reason. I always add a touch of water, or stock if it's handy, when re-heating.
Also, I have been adding parsley stems, finely chopped, to my soups at the same time that I add celery and similar vegetables, for additional flavor. They hold up fine frozen, so I now only omit the leaves.
I hope this helps. ;o)
P.S. If you have soup left over, you'll find the next day that it will look like stew, i.e., there will be little broth, for the same reason. I always add a touch of water, or stock if it's handy, when re-heating.
Glenn
November 13, 2016
Wow! Thank you so much for your super fast and detailed, so knowledgeable response. Just to be clear. When you reheat, then at that time you cook the carrots and put them in the soup along with two cups of water you used to cook the carrots, right? And the pesto on top, do you freeze that? You have terrific recipes -- and thank you again for all you're doing for foodies and regular folks who like good food.
AntoniaJames
November 13, 2016
Glenn, thank you for your kind words.
Yes, I don't cook the carrots until just before I'm ready to heat the frozen/now defrosted base. The order of operations is: put a heavy soup pot on stove with 2 cups stock or water. While it's heating, peel and dice carrots. Add the carrots to pot and simmer for about 5 minutes or until just tender. Add defrosted soup ingredients and bring to a boil. (Yes, the carrots' cooking liquid becomes part of the soup.)
Add spinach (for convenience, I often use Trader Joe's frozen organic!) and chopped parsley and bring back up to a boil. Stir in ketchup and simmer for a few minutes, stirring frequently. Test salt and correct, if necessary. Grind on black pepper to taste. Serve with red wine vinegar to splash on, to taste. (This last step is really important. The vinegar makes this soup so much better.) ;o)
Yes, I don't cook the carrots until just before I'm ready to heat the frozen/now defrosted base. The order of operations is: put a heavy soup pot on stove with 2 cups stock or water. While it's heating, peel and dice carrots. Add the carrots to pot and simmer for about 5 minutes or until just tender. Add defrosted soup ingredients and bring to a boil. (Yes, the carrots' cooking liquid becomes part of the soup.)
Add spinach (for convenience, I often use Trader Joe's frozen organic!) and chopped parsley and bring back up to a boil. Stir in ketchup and simmer for a few minutes, stirring frequently. Test salt and correct, if necessary. Grind on black pepper to taste. Serve with red wine vinegar to splash on, to taste. (This last step is really important. The vinegar makes this soup so much better.) ;o)
Bevi
November 2, 2016
I made this tonight minus the spinach and parsley. It is very good! I could not find your re-written recipe, though!
AntoniaJames
November 2, 2016
Bevi, thank you for your kind comment.
I haven't had a chance to create a new recipe here on Food52, but I revised my source file earlier this year when I gave it to my father (who at age 86 is learning to cook). The document is on my Google Drive; here is the link:
http://tinyurl.com/HLConroySoup
I'll now send a note to the editors seeing if they'll let me update it here, too. Thanks so much. ;o)
I haven't had a chance to create a new recipe here on Food52, but I revised my source file earlier this year when I gave it to my father (who at age 86 is learning to cook). The document is on my Google Drive; here is the link:
http://tinyurl.com/HLConroySoup
I'll now send a note to the editors seeing if they'll let me update it here, too. Thanks so much. ;o)
Bevi
November 2, 2016
Thanks AJ! Kudos to your father! And again, delicious soup - we are looking forward to our leftovers tomorrow and expect the soup will taste even better.
crc532
October 2, 2016
I bought all the ingredients for this recipe which I had saved. When starting the prep, the recipe is so poorly organized that I decided to use a similar Ina Garten recipe which I have made previously and loved. Simplicity people when writing recipes.
saramarsh
October 23, 2016
I really love this recipe, but I make it only during fall/winter months and I forget how disorganized it is. I wish someone would give it a gentle re-write and put things in better order, it's not *hard* to follow, but isn't a natural progression, if you get what I mean.
Worth it, great flavor, and one of my favorites, in the end.
Worth it, great flavor, and one of my favorites, in the end.
AntoniaJames
October 24, 2016
Thank you for your comments, crc532 and saramarsh. This is one of the first recipes that I wrote, about seven years ago, when I'd been a member of Food52 for about a month. I would like very much to edit it, but cannot. Let me explain why. The recipe won the contest to which it was submitted. All contest finalists are permamently locked by the editors to prevent any edits. I will check to see if they will permit me to provide a simplified version. If not, I will post alternate instructions in another comment here, as well as a second standalone version. Please accept my apology for the difficulties you've had with this recipe as drafted. ;o)
crc532
February 19, 2021
Thanks. I know it's been a long time and will try this to see what it is like. I appreciate your contact.
Jacob M.
November 15, 2015
I used Spanish pardina lentils, chicken garlic and herb sausage, and a merlot, because I had them on hand. Turned out great. Don't skimp on the marjoram.
Gisele73
October 12, 2015
This was tasty, and better as a leftover the next day with a little bit of immersion blender action. The vinegar is a good addition. The recipe is mildly time-consuming, dirties a couple of pots, and given those factors it is not quite exciting or delightful enough, in my view. I did leave out the celery, which doubtless would add a good layer to the flavor.
JenHngo
August 6, 2015
what does the ketchup do in the recipe?
AntoniaJames
August 6, 2015
It gives a bit of flavor, as well as much-needed acid, if your ketchup is not too sweet, and umami. (Malcolm Gladwell's piece in "The New Yorker" provides some interesting detail on this point.) You can substitute a teaspoon or two of tomato paste, if you like, but do be sure to splash in a fair bit of red wine vinegar, as the soup needs acid to brighten the flavors. ;o)
ann H.
March 1, 2015
This is a great and easy to follow recipe. I followed recipe as written and wouldn't change a thing. Did use organic frozen spinach and thought it was perfectly diced for the soup, so won't go to the trouble of fresh spinach in the future.
AntoniaJames
March 2, 2015
ann, I use frozen spinach in this as well, more often than not. I find that it's not just terrifically convenient, but good organic frozen spinach is often more flavorful than sad, out-of-season spinach that has traveled a good distance and been in a package or otherwise on the shelf for awhile. We can get a mix of tiny kale, chard and spinach here (Northern CA), which I find quite convenient and flavorful as well. (I don't bother to chop it!) ;o)
dillybug
February 23, 2015
I really love recipes where every ingredient is carefully chosen and there for a reason. Each ingredient shined on its own and came together to a cohesive whole. What a great hearty meal for my family on a super chilly night. I really like the splash of vinegar at the end- really adds dimension. I had a little leftover side grain salad that I tossed in and I added some white beans as well. Outrageously delicious!
AntoniaJames
March 2, 2015
Sounds terrific, dillybug. So glad you tried the recipe, and like the soup! ;o)
sexyLAMBCHOPx
February 20, 2015
Hi Jess - I would use an additional 1/2 of stock. I've made it this way without the wine and it was delicious! Season to taste after you're done.
Jess C.
February 20, 2015
Hi I can't use the wine - any suggestions for an alternative? thanks
AntoniaJames
February 20, 2015
Yes, as suggested, use a bit of extra stock; I'd also add a good splash of Worcestershire sauce - at least a couple of teaspoons - to give the flavor a boost, if you have it. ;o)
Francescap
February 8, 2015
Antonia:
Thanks for your reply and great recipe. My whole home smells like this delicious soup at the moment. So comforting.
Thanks for your reply and great recipe. My whole home smells like this delicious soup at the moment. So comforting.
Francescap
February 8, 2015
I have made this soup twice in the past three weeks. I love it, and the spinach is the perfect addition to the recipe. It's been the perfect lunch and dinner for these past cold winters nights. This is a KEEPER recipe!
AntoniaJames
February 8, 2015
Francescap, so glad to hear that! I started putting spinach in it to make it a one-bowl dinner - with a couple slices of toast - on cold winter evenings when I was short of time and energy. (I even use frozen organic spinach for convenience on occasion; it works just fine.) Thank you so much for your kind comment. ;o)
LYNN
January 22, 2015
I made this last year for the firs time and we loved it. It's now our all-time favorite soup . . . and I make a LOT of soups during the Fall and Winter months! In fact, I'm in the process of making it again right now and only came back to check on one detail of the recipe. It's the perfect meal on this cold, snowy day in the New Mexico mountains.
P.S. See my original post below for details on how I tweak it.
P.S. See my original post below for details on how I tweak it.
AntoniaJames
February 8, 2015
Your all-time favorite, Lynn? Well, I am so honored, especially if you make a lot of soups. Thank you so much.
This happens to be my husband's all-time favorite, too, and one that my sons always ask for when they come home during the cooler months. I'm so glad you've been enjoying it. ;o)
This happens to be my husband's all-time favorite, too, and one that my sons always ask for when they come home during the cooler months. I'm so glad you've been enjoying it. ;o)
manan
January 20, 2015
This was the BEST lentil soup I have every tasted. Both my husband and I loved it very much. We ended up substituting sausage for meat balls. Just as good! The marjoram gave the soup an amazing aroma. LOVE LOVE LOVE IT! Will definitely make it again.
AntoniaJames
February 8, 2015
Meatballs, manan? Wow, that sounds absolutely delicious. I'll have to try that. I'm glad you like the marjoram. As I mentioned in the headnote, it's not an herb that many people use on a regular basis - so under-appreciated. I'm pleased that you agree what a wonderful addition it is. (Marjoram also works beautifully when combined with thyme in just about any savory chicken dish or soup.) Thank you for commenting! ;o)
caseymsy
December 10, 2014
It just goes to show , that a good recipe can go any where with what we may have in the pantry and our imaginations. Every time I make this it is different
AntoniaJames
February 8, 2015
caseymsy, yes, you are so right. This soup can be adapted in so many ways. I'd love to hear some of your variations! ;o)
skehias
December 10, 2014
This was delicious! I used: bacon fat for sautéing onions, etc, beef broth, tomato paste instead of ketchup, spicy Bob Evans sausage I had cooked previously for another recipe (just added at end to heat through). Kids balked when I mixed in the spinach but they ate it anyway :)
AntoniaJames
February 8, 2015
skehias, sounds great! (I often use bacon fat, too.) Glad your kids ate it, notwithstanding the spinach. Thank you for commenting. ;o)
Mimi W.
December 7, 2014
This is a delicious and EASY soup recipe. I had time and cooked the lentils in the soup. We only had the Beluga lentils and they worked fine. I will definitely make this again. Thank you!
AntoniaJames
February 8, 2015
Mimi Wan, thank you. I've never made this with Beluga lentils. I'll have to try that! ;o)
Heidi V.
October 27, 2014
What an amazing soup recipe. I love how simple and versatile it is. I used fewer carrots and added cauliflower, sweet, and russet potatoes because that's what was in our CSA. I also used celery seed since celery is out of season here and I refuse to buy the tasteless grocery store celery. I like the ketchup addition! I will def be making this again and freezing any leftovers we might have.
AntoniaJames
February 8, 2015
Wow, Heidi V, those variations sound amazing. I've never thought to put cauliflower in it - I simply must try that! Thank you for letting us know. ;o)
Jonmac
September 14, 2014
Looking for a good lentil soup and this hit the spot - John in The Netherlands
caseymsy
May 3, 2014
I think any green veg. would work, I use whatever is in the garden. My favourite is broccoli de rabe , as it is slightly bitter.
Ice C.
April 15, 2014
Wow. This is really good. I made it vegetarian by using Field Roast Sausage and Better than Bouillon Almost Chicken soup base and it turned out great. This is my new favorite lentil soup recipe now. It has such complex flavors and a rich and satisfying taste. A small bowl is very filling. Love this recipe. Thanks for sharing it!
AntoniaJames
April 16, 2014
So glad you like this, Ice Cream Girl! Your adaptation sounds so interesting and delicious, you've inspired me to try it. Thank you for letting us know. ;o)
Kgiersch
March 15, 2014
Wonderful, easy recipe. I didn't have marjoram, so substituted thyme. I also used chicken sausage. Will definitely make again!
AntoniaJames
March 21, 2014
I often use both thyme and marjoram, Kgiersch, but thyme alone, I'm sure, would work well. Thank you for trying this recipe, for letting use know about the substitution, and most of all, for your kind words. ;o)
LYNN
March 6, 2014
I'm always looking for delicious, healthful soups for our cold weather suppers. This soup is delicious and a true keeper! I made mine with low-fat, organic, Italian, chicken sausage. I substituted fresh baby kale for the spinach, as it's now a staple I try to always have on hand to throw into just about everything. I served this with a small loaf of crusty homemade bread, a chunk of aged English cheddar cheese, fresh pears, a small bowl of shelled walnuts, and a great bottle of wine. Ahhh!
LYNN
March 20, 2014
I just would like to add that my husband and I agree that this is one of the most delicious soups we've ever had. Thank you, Antonia!
Waverly
March 5, 2014
Absolutely wonderful - cold weather home cooking at its yummiest!
AntoniaJames
March 21, 2014
Thank you, Waverly. So glad you enjoyed it. And thank you again for posting about it on your blog. I'm honored. ;o)
Loves P.
February 25, 2014
I make this soup alot. I love it and so does my family. It's turned my son into a lentil fan! It turned very cold gain in hiladelphia s this soup is on for dinner
AntoniaJames
March 21, 2014
So good to hear, Loves Pie. Any time you can turn a child onto a superfood like lentils, it's always a good thing! ;o)
caseymsy
January 25, 2014
Lentils are lentils, so it doesn't matter, I also use cannelini beans (both fresh and dry, or tinned
Celia R.
January 25, 2014
Will it matter if you don't use French Green Lentils?
AntoniaJames
March 21, 2014
Celia Rodee, regular lentils work, too! In fact, the Food52 editors tested it, back in late 2009, using regular lentils. ;o)
Janet
January 23, 2014
Delicious! Thank you for the recipe. I did find the instructions a bit chatty & confusing, so I just made it the way I thought it would turn out ok without all the hoopla. I boiled the water & poured it over the lentils & let it do its thing while I watched a webisode of Comedians In Cars Getting Coffee with my cat. Then I sauteed Applewood's sweet Italian chicken sausage in a little olive oil, then dumped it into a bowl & set aside. Then, I sauteed all the vegs together w/the marjoram, added the wine, then rinsed & dumped in the partially softened lentils, along with a Costco box of organic chicken stock. After the lentils were almost soft, I added a handful of shredded greens (as I'm not supposed to have spinach). When I tasted it, it was a little bland, so I added the questionable ketchup and bam(!), it totally changed the flavor. So I went ahead and added a tiny bit of balsamic vinegar & it was even better. I dumped the sausage in & heated it all through & it turned out great. Thanks again.
Sheryl
January 11, 2014
I really needed a recipe for using a couple bags of Lentils, this is great. I can change-up a few of the ingredients easily (i.e. strong cranberry juice concentrate for red wine, etc.) A soup with Lentils is so versatile that the tweaks don't ruin anything - only make it something a bit different. I doubled this recipe then froze it immediately too. Thank you for the great idea! Sheryl
AntoniaJames
March 21, 2014
Thanks, Sheryl. I love it when people take recipes and just run with them, as you did. Your tweak sounds terrific! ;o)
Claudia
January 10, 2014
Made this a couple days ago and still going strong. I had bulk chicken/bacon sausage from our CSA and used that instead of slices. Organic ketchup -- LOL...I used tomato paste. At my age I don't really need assembly directions for a soup...I think any way you put this together would work. It was delicious in this freezing January, and I'll make it again.
Caroline C.
January 10, 2014
This soup was a winner last night! I loved all of the time saving tips, especially because my hungry mouths decided at 7 that only lentil soup would do and that they needed some NOW. I used chorizo for the sausage and it worked really well!
AntoniaJames
March 21, 2014
Caroline, I'm glad the time saving tips were helpful! Being primarily a weeknight cook most of my adult life, I tend to do so many dishes in a linear fashion, like this one. (It made me so happy to read that Nigel Slater wholly embraces the practicality of working this way.) ;o)
Steve A.
January 5, 2014
This recipe is right on time I had this recently at a restaurant and loved it. Now I will attempt to make it thanks..
caseymsy
January 2, 2014
Soulriver You add the lentils AND the cooking water together. I don't cook my lentils separately ( too much mucking around) I put them in dry into the broth. Just as nice.If you are stuck for time use lentils in tin( when I do this I don't drain them I use the lot)
Soulriver
January 2, 2014
With all due respect, I cannot seem to follow this recipe.... I was cooking my lentils in 3 cups of pre-boiled water. Then in step 6 it says, "Stir the lentils in with the cooking water." I am expecting it to taste great, but the way the recipe is written is not succinct. It would have also been great to know what size "saucepan" to use. My soup is overflowing in my large "saucepan" right now and I have not added the spinach or the sausages... Hmmm. I would say this could be cooked in a very large soup pot. I would love to see this recipe re-written without so many "ifs."
bugbitten
January 2, 2014
Respectfully, I think you should call on your own humanness to make this recipe work for you. The ifs are there as a way to let yourself in.
AlainaMK
December 9, 2013
I finally made this yesterday after pining for it during summer months, and it was absolutely delicious. I'm currently eating it for lunch right now, and it may be even better today. I subbed the pork sausage for Amylu chicken sausage (italian with peppers and onions variety) to make it slightly lighter, which also gave it a little kick. So good!! Can't wait to make this one again soon.
caseymsy
November 14, 2013
I make this winter and summer, we love it .I use tomato/water as my stock and separate half as my family like small pasta added. I don't. I also use balsamic vinegar, but the beauty is this is a recipe for all tastes
AntoniaJames
December 10, 2013
caseymsy, what great ideas! Thanks so much. And yes, it can be adapted so many ways. I rarely make it the same way twice. ;o)
brianjtito
November 7, 2013
I made this last night and it was incredible. Looking forward to the leftovers. Thanks so much!
AntoniaJames
November 7, 2013
Thanks so much. We had some last night, too! I daresay, the leftovers you enjoy will be even better. Like so many hearty soups, this improves after a day or two. ;o)
susan.h.schneider
October 30, 2013
I love this site and to find this recipe here cemented my conviction. What a wonderful recipe! I made it tonight pretty much as written, but it sounds like it's easily adaptable and that makes it great! Thank you so much!
AntoniaJames
October 31, 2013
You're welcome, Susan. So glad to hear this! We practically live on this throughout the winter, using different kinds of sausage, and different types of greens, to liven things up a bit. Thank you for your kind words. ;o)
sandra
October 29, 2013
Made this soup Sunday afternoon and my husband is crazy for this soup-what a great recipe-this helps you work on healthy.
Thanks for a great, great recipe
Thanks for a great, great recipe
AntoniaJames
October 31, 2013
You're welcome Sandra. My husband is a big fan of this one, too! (As am I . . . . ) Do you know, I almost didn't submit this recipe, nearly four years ago, thinking that it was nothing special? And yet, people seem to love it so much. I'm really glad I did! ;o)
savvychef
October 1, 2013
either will work.... I most often have veg or chicken. have used both! enjoy!!
sexyLAMBCHOPx
October 1, 2013
Do you prefer chicken or beef stock, I have both homemade ready to use?
AntoniaJames
October 31, 2013
Both work well, but I'd probably use the chicken, saving the beef for another vegetable soup without as much going on as there is in this one, e.g., the sausages, red wine, bay leaf and herbs provide a lot of flavor. ;o)
bearpawz
August 11, 2013
Today was the first super rainy Saturday we've had all summer in Anchorage and this recipe looked so perfect to make. I thought I'd need to run to the store, but I actually had everything on hand :-O !! I used some local caribou sausage (it's yummy) and FINALLY used the lentils I bought this past winter & never knew what to do with :D. Wow Antonia.. ~NUM!~ I'll be making this often this winter! ?
savvychef
August 5, 2013
and now for an update: This one is a WINNER! Might be nearly 100 degrees, but the combination/texture/flavors have brought my soup pot BACK!! This time kale, celery, leeks, and turkey sausage/kielbasa. HEALTHY and Happy am I!!
heasue
August 5, 2013
I am so happy to have found this soup! I really don't like the "earthyness" of lentils, and am not usually fond of cooked kale, but had been trying to find a way to eat them. This soup is so delicious, that I can now say I love lentils! The soup is so fresh, while being hearty, and the flavors just blend together perfectly. Every time I make it everyone comments on how wonderful it tastes. Thank you for a wonderful recipe!
AntoniaJames
August 7, 2013
Another lentil convert -- hooray! So glad you like this, heasue. Thanks for letting us know. ;o)
Chelsey1818
May 29, 2013
Delicious! I used 2 hot italian sausages and 2 mild italian sausages. Added a little spice to the soup, wonderful! I also used kale instead of spinach. I will be making this again!
AntoniaJames
August 7, 2013
Sounds terrific, Chelsey1818. Kale -- what a good idea. And the spicy Italian sausages are a great, too. Thank so much. ;o)
erskinechef
May 10, 2013
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.
AntoniaJames
August 7, 2013
erskinechef, my sons love this with chorizo, too. Thank you for your kind words -- and sorry for the long delay in responding. ;o)
Musebe
March 21, 2013
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!
AntoniaJames
May 1, 2013
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)
sisuliz
March 20, 2013
I adore this soup. The flavors layer together beautifully - just the way a good soup should be. It makes a simple dinner taste special.
Renee B.
February 13, 2013
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!
AntoniaJames
February 14, 2013
Thank you for your kind words, Kate. I've used kale, too, and particularly like how well it holds up. ;o)
ChefJune
February 11, 2013
Oh yum! This is going to be dinner tomorrow night. And I have everything on hand!
bakeitandmakeitwithbeth
February 8, 2013
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)
Yessica
February 7, 2013
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.
savvychef
January 23, 2013
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!!!
AntoniaJames
February 9, 2013
Oh, goodness. That sounds delicious, and yes, at 17 degrees outdoors (brrrrrrr!), it certainly would hit the spot. Thanks so much. ;o)
Yessica
February 11, 2013
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 =)
Emily R.
January 23, 2013
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.
AntoniaJames
February 9, 2013
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)
Emily R.
January 23, 2013
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!
girlwiththegreenhair
January 3, 2013
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!
AntoniaJames
February 9, 2013
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)
CentralCoastContessa
January 2, 2013
Great Recipe. And the broth-strained leftovers make a fantastic pasta sauce for Linguine, topped with Parmiggiano.
AntoniaJames
January 2, 2013
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)
julie.richardi
November 7, 2012
here we go again...i am making this soup for the second time in two weeks!!!
My family LOVED it.....
My family LOVED it.....
AntoniaJames
November 7, 2012
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)
JoyP
October 29, 2012
I'm not able to find French green lentils in my area. OK to use regular lentils?
AntoniaJames
October 29, 2012
Yes, of course! In fact, when the recipe was tested and photographed, they used regular lentils. Enjoy! ;o)
SMSF
October 29, 2012
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 ; )
AntoniaJames
October 29, 2012
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)
JoyP
October 29, 2012
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.
SMSF
August 28, 2012
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!
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!
darksideofthespoon
October 20, 2012
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!
BeaJae
August 27, 2012
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!!
BeaJae
August 27, 2012
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!!
linzarella
April 13, 2012
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!
AntoniaJames
April 17, 2012
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)
moonieq2
March 15, 2012
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! ;-)
AntoniaJames
April 17, 2012
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)
deucemom
March 4, 2012
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.
AntoniaJames
March 8, 2012
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)
ReinaDelAjo
February 28, 2012
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.
AntoniaJames
March 8, 2012
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)
Francescap
February 28, 2012
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.
AntoniaJames
March 8, 2012
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)
Deb E.
February 25, 2012
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.
AntoniaJames
February 27, 2012
Thank you so much, Deb E. I'm glad to hear that this is a new favorite of yours! ;o)
rainydayfriend
February 20, 2012
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.
AntoniaJames
February 27, 2012
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)
global G.
February 14, 2012
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!
AntoniaJames
February 15, 2012
Wow, that's great. Thanks so much for letting me know. And yes, it's very forgiving. ;o)
MaryDD
January 25, 2012
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!
AntoniaJames
February 15, 2012
So glad you like it! I agree, the vinegar really makes this so much better. ;o)
annalea
January 20, 2012
This soup is a great one to add to your collection! Simple and hearty. Perfect for a cold winter night.
biennourri
January 15, 2012
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.
AntoniaJames
February 15, 2012
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)
bugbitten
January 12, 2012
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.
AntoniaJames
February 15, 2012
And I'm late in telling you, "You're welcome." Thank you for kind words. I'm glad you like this! ;o)
giuliettanicoletta
January 7, 2012
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!
AntoniaJames
February 15, 2012
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)
AntoniaJames
March 8, 2012
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)
Tarragon
January 7, 2012
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!
AntoniaJames
February 15, 2012
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)
AntoniaJames
February 15, 2012
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)
Tarragon
March 8, 2012
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 :))
santa
December 25, 2011
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
santa
December 25, 2011
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
AntoniaJames
December 26, 2011
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.
santa
December 25, 2011
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
santa
December 25, 2011
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
Steveandbelinda
December 8, 2011
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
AntoniaJames
December 8, 2011
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)
dressage101
December 7, 2011
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!
AntoniaJames
December 8, 2011
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)
AntoniaJames
December 8, 2011
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)
lloreen
November 6, 2011
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...
AntoniaJames
November 11, 2011
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)
KingKelsey
October 19, 2011
thanks for the short cuts ---> i cook lentil soup a lot and HATE waiting :)
AntoniaJames
October 19, 2011
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)
kateteresa
August 4, 2011
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 :)
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 :)
AntoniaJames
August 4, 2011
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)
sjaneparker
July 14, 2011
It's a chilly summer in San Fran! Is it okay to substitute masoor lentils? Would I need to adjust cooking times/liquid volumes?
AntoniaJames
July 14, 2011
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)
sjaneparker
July 14, 2011
Thanks! Very excited to cuddle up with this soup + a glass of red wine tonight :)
Teresa W.
March 29, 2011
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.
AntoniaJames
March 30, 2011
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)
Burnt O.
March 3, 2011
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.
AntoniaJames
March 30, 2011
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)
cornelia
February 7, 2011
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 :)
AntoniaJames
February 8, 2011
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)
wander01
January 25, 2011
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!
AntoniaJames
January 30, 2011
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)
esgray
January 25, 2011
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!
AntoniaJames
January 30, 2011
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)
Oui, C.
January 24, 2011
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
AntoniaJames
January 25, 2011
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)
Rachel H.
January 20, 2011
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.
AntoniaJames
January 20, 2011
Thanks, I'm so glad you, and especially the BF, liked it. I appreciate your letting me know, too! ;o)
wanderash
January 10, 2011
I made this last night for surprise dinner guests. It was fantastic! A crowd pleaser for sure! Thanks for the recipe.
AntoniaJames
January 12, 2011
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)
marley16
January 10, 2011
Love, love, love this soup! I used hot & spicy Texas sausage and increased the wine a bit. It's my new favorite!
AntoniaJames
January 10, 2011
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)
AntoniaJames
January 12, 2011
Thanks, nannydeb! I really appreciate your letting me know. And I'm so glad you liked it! ;o)
Pat E.
January 9, 2011
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.
AntoniaJames
January 10, 2011
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)
caitsyates
January 4, 2011
Great recipe! The red wine vinegar is such a lovely finish. My husband and I ate (almost) the whole pot! http://www.twosisterstwosuppers.com/2011/01/sausage-lentil-stew.html
AntoniaJames
January 7, 2011
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)
Jennifer A.
December 19, 2010
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 ~
AntoniaJames
January 7, 2011
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)
HandRocksLadle
November 7, 2010
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!
AntoniaJames
January 7, 2011
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)
yquinonez
October 18, 2010
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.
AntoniaJames
January 7, 2011
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)
lastnightsdinner
October 12, 2010
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!
AntoniaJames
January 7, 2011
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)
AntoniaJames
October 6, 2010
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)
likestocooklovestoeat
March 31, 2010
This was so delicious; we really enjoyed it - thanks for a great recipe!
AntoniaJames
February 13, 2010
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!!
JKohler
February 7, 2010
Delicious! My 2 year old loved it too. This will be a part of our "rotation of favorites". Great recipe - thanks.
AntoniaJames
February 13, 2010
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.
spatula
February 7, 2010
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.
AntoniaJames
February 7, 2010
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)
hope.thurman
January 31, 2010
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.
KitchenKim
January 24, 2010
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
Kitchen Kim
AntoniaJames
January 25, 2010
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)
monkeymom
January 20, 2010
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!
AntoniaJames
January 20, 2010
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.
lisabobd
January 16, 2010
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!
AntoniaJames
January 16, 2010
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)
Whats4Dinner
March 22, 2011
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.
Giving the recipe a go tonight following your method. I'll post atop all the results. Thanks again.
melissav
January 13, 2010
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!
AntoniaJames
January 13, 2010
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.
KitchenKim
January 12, 2010
I am always cooking a pot of soup and am looking forward to adding this to my recipe file! You have my vote!
Scarlett
January 11, 2010
A wonderfully hearty meal; perfect for these extremely chilly nights
BigBear
January 11, 2010
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.
maryvelasquez
January 10, 2010
Delicious! I made this last night and my better half said, between bites, "This gets my vote!"
AntoniaJames
January 10, 2010
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!
amreen
January 9, 2010
I love this ... perfect for these chilly nights ... i'm dying to know ... what inspired the ketchup?
AntoniaJames
January 10, 2010
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" . . . .
amreen
January 14, 2010
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!
ZestFoodie
January 8, 2010
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
Gina
www.zestfloridafoodie.com
AntoniaJames
January 8, 2010
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.
TheWimpyVegetarian
January 7, 2010
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!!
AntoniaJames
January 7, 2010
Thank you! Well, it seems that brilliant minds think alike . . . . ;o) I hope you love this as much as we do!!
shayma
January 7, 2010
i dont eat pork, but i love your recipe- some nice spices in there and some hearty veggies.
AntoniaJames
January 8, 2010
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!
shayma
January 8, 2010
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 :)
healthierkitchen
January 7, 2010
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?
AntoniaJames
January 7, 2010
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!
healthierkitchen
January 8, 2010
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!!
Oui, C.
January 7, 2010
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!
AntoniaJames
January 8, 2010
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!!!
Oui, C.
January 8, 2010
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.
Oui, C.
January 8, 2010
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.
AntoniaJames
January 8, 2010
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.
Oui, C.
January 8, 2010
You can check out the duck sausage here:
http://www.dartagnan.com/51225/565797/Game-Sausages/Duck-and-Armagnac-Sausage.html
Their merguez sausage would also be fab with a lentil soup!
http://www.dartagnan.com/51225/565797/Game-Sausages/Duck-and-Armagnac-Sausage.html
Their merguez sausage would also be fab with a lentil soup!
theicp
January 7, 2010
This just made me wish I were at home, in sweat pants, and having a big bowl of this on my couch. Great combination!
AntoniaJames
January 8, 2010
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)
Maria T.
December 30, 2009
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.
AntoniaJames
January 3, 2010
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.
lastnightsdinner
December 29, 2009
Mmmm, this looks hearty, warming and absolutely delicious!
AntoniaJames
January 3, 2010
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.)
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