Lentil Sausage Soup

Total Time:
2 hr
Prep:
15 min
Inactive:
15 min
Cook:
1 hr 30 min

Yield:
4 quarts; 8 to 10 servings
Level:
Easy

Ingredients
  • 1 pound French green lentils (recommended: du Puy)
  • 1/4 cup olive oil, plus extra for serving
  • 4 cups diced yellow onions (3 large)
  • 4 cups chopped leeks, white and light green parts only (2 leeks)
  • 1 tablespoon minced garlic (2 large cloves)
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon ground cumin
  • 3 cups medium diced celery (8 stalks)
  • 3 cups medium diced carrots (4 to 6 carrots)
  • 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
  • 1/4 cup tomato paste
  • 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
  • 2 tablespoons dry red wine or red wine vinegar
  • Freshly grated Parmesan, for serving
  • Homemade Chicken Stock:
  • 3 (5-pound) chickens
  • 3 large onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 celery stalks with leaves, cut in thirds
  • 4 parsnips, unpeeled and cut in 1/2, optional
  • 20 sprigs fresh flat-leaf parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns
Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

Homemade Chicken Stock:

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Yield: 6 quarts


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Merlot

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4.7 298
This soup was ok. I was disappointed, given the rave reviews. I am guessing that the problem was that I could not find green lentils and had to substitute regular lentils. Other than that, I followed the recipe exactly. The green lentils must make a huge difference. item not reviewed by moderator and published
This recipe is amazing. I have made it without meat (to keep it a bit more healthy) and I have also made it with Italian sausage. I follow the recipe almost exactly but I do also add a bunch of spinach during the last 20 minutes of cooking just to give it some more nutrition and flavor. The end result is always a big crowd pleaser. I was able to feed 10 adults with some left over! item not reviewed by moderator and published
I think this might be the 3rd or 4th time I have made this and every time is just delicious! This time I halfed the recipe and totally messed up on my measurements and less carrots more celery and it was just as delicious! Basically if this is your first time cooking this Devine soup, you really can't mess it up if you just stick to the basic ingredients! My kielbasa was left over from being cooked this morning at breakfast! item not reviewed by moderator and published
I made this soup twice now both times delicious! The second time I used my emulsion blender leaving a smoother broth with smaller chunks of carrot and celery. I use Trader Joe's lentils and Whole Foods kielbasa Coleman's. I made this for a potluck at church and all the ladies asked for the recipe. I make soup all the time and this is a family favorite! Thank you Ina for another wonderful recipe to add to my repertoire! item not reviewed by moderator and published
Another great recipe! I finally found the French lentils at Whole Foods in the bulk section. Worth the search... I made the stock, with one exception, I used 2 leftover carcasses from her roast chicken recipe (kept in the freezer after meal) -- rather than the whole chickens & simmer for several hours. Wonderful and rich every time and makes about 3 quarts. Perfect for this recipe. This is a wonderfully flavorful, hearty and rich lentil soup. Since the stock was homemade, the salt was just fine. I did add several handfuls of baby spinach at the same time as I added the sausage. It wilts quickly and adds nice color and yet another healthy note. Thanks Ina! item not reviewed by moderator and published
Ina elevates a lentil soup to new heights. item not reviewed by moderator and published
Best lentil soup I've ever made. item not reviewed by moderator and published
I made this soup tonight substituting browned sweet Italian sausage for the kielbasa. OMG! It's fabulous. Wonderful recipe. item not reviewed by moderator and published
Thank you, Ina! This recipe converted my husband who thought he was a lentil hater to someone who now asks me to make this soup again and again. Perfect January comfort food and, as other reviewers have noted, so adaptable to the veggies and other ingredients you have around. item not reviewed by moderator and published
SOOOOOO GOOOOOD!!! Very hearty and filling. I needed to add more chicken stock than the recipe recommended, but ohhh man that was some good stuff! item not reviewed by moderator and published
It was ok, but not a soup I would make again. item not reviewed by moderator and published
I personally can't stand soups but this one was very impressive. I didn't have sausage so I substituted 2 red bell peppers of which seared them in the oven with olive oil and a dash of salt and pepper and then pureed. Then I added it once soup was nearly finished. Wow, what an amazing flavor that was not only well balanced but left you wanting more. item not reviewed by moderator and published
One of my husband's favorites! Lot's of flavor and it fills you up! This recipe makes a lot of soup, so I usually freeze half for later. item not reviewed by moderator and published
Just made this for the first time and it is a keeper! Omitted the celery as we're not big celery fans, added a dash of red pepper flakes and Herbes de Provence and used crumbled turkey sausage. Divine! Ina does it again! item not reviewed by moderator and published
This soup is absolutely delicious. We used Trader Joes lentils and a high quality kielbasa. Will make this again! Very hearty. Can't go wrong with an Ina recipe. item not reviewed by moderator and published
One of the best fall/winter soup recipes and a family favorite. Perfect as is, but can easily adapt to what you have on hand - I often add bell peppers and a healthy amount of kale and always use turkey kielbasa. This makes a HUGE pot and, thankfully for our small family, freezes very well. Hearty, nutritious and so tasty! item not reviewed by moderator and published
It was very tasty. Next time I will wait to add the salt until after I cook the sausage. It came out a tad too salty and I only added 1/4 tsp, I think it was the chicken stock I used. item not reviewed by moderator and published
Loved it - nice chunky, thick and filling soup - perfect winter lunch for work. I used Polish dry cured kielbasa (pork/veal) - yummy! Parmesan shavings for garnish make it luxurious :) Ps the only change - I added less salt as kielbasa provides quite a bit of salty flavour to the soup. item not reviewed by moderator and published
Made this recipe and loved it. I used turkey Kielbasa.This makes a lot of soup and it freezes well. The fall season is upon us and we just had it for lunch. Delicious!! item not reviewed by moderator and published
I used vegetable stock and cheese rinds to add flavor and removed the meat. This made a really great vegetarian soup. Often when I remove meat and meat stock the soup loses something. This soup was very rich and flavorful even without any meat. So good. item not reviewed by moderator and published
I just love this recipe and make it all the time. My family loves, loves, loves it. Its so hardy, along with a salad, its all you need. The only thing I would change is the amount of salt Ina uses. I wouldn't put in anymore then a tsp. Kielbasa is salty also item not reviewed by moderator and published
I begin by hailing Ina. She is the BEST. Her recipes never fail and are my family's absolute favorites. My adjustments to this recipe: at the point of adding turkey kielbasa I added approx a tsp of Edmond Fallot dijon mustard, which added spicy/salty depth. And a dash of red pepper chile flakes with the stock. Huge yield for our tiny household, but freezing half will allow for a fabulous easy breezy dinner in a few months. Bonus side: green salad vinaigrette (from Barefoot in Paris which is my favorite salad dressing off all time. Bon Appetit! item not reviewed by moderator and published
Very good! It took longer than 15 minutes to clean and chop everything, but it wasn't difficult to do. Also, unless you're feeding an army, I'd suggest cutting the ingredients to half of the stated amounts. item not reviewed by moderator and published
Like always Ina delivered!!! Very tasty!!! Even my husband who is not a lentil fan LOVED this soup! item not reviewed by moderator and published
Two changes..I threw in a bag of organic Kale and put the lid on the last 20 min or so of cooking. Delicious and even healthier. Secondly, I took time to brown (carmelize each kielbasa piece in the oil. It really amps up the flavor of the end dish! item not reviewed by moderator and published
Very flavorful. i will make it again. item not reviewed by moderator and published
Absolutely fabulous, just like all things INA! Simple recipe, delicious. I have found that it is important to use Extra Virgin olive oil and the French green lentils for the best flavor. I sometimes add a little cubed sweet honey ham. Yum! item not reviewed by moderator and published
I used cheap kielbasa and I regret it. The dish was still pretty good, just not blown away. My husband thought it could have used a little something spicy and I thought it could have used a slightly sweet element. Kind of a one note taste, in my opinion. item not reviewed by moderator and published
I made this soup the day before I wanted it for dinner. It was very good when I made it, but even better the 2nd day! I followed the recipe exactly, except for the salt. I never just dump in the amount listed, I salt as I go along, so my recipes won't be ruined. So, it was more like 2t. of salt. I used generic lentils from the grocery store & store bought chicken stock. I used an excellent quality smoked Polish type kielbasa from a sausage maker (if you live in Maine, I recommend the Sausage Kitchen in Lisbon Falla instead of the over smoked Hillshire Farm or Smithfield brands. Using them would over power the other flavors in the soup. The end result was delicious. My husband who I don't think ever ate a lentil tried it & loved it! I made the full recipe & we will have dinner 2 nights & some to freeze. item not reviewed by moderator and published
This is just what we needed after a long day of shoveling. Definitely amazing with some add ons. Didn't have kielbasa, cooked hot Italian sausage first, added potatoes, 2 cans of tomato juice ( didn't have tomato paste and roasted cherry tomatoes ( kosher salt, pepper, and evoo at 375 degrees for 15 minutes. Followed everything else in the recipe minus the leeks. Splash of lemon instead of red wine vinegar. Crusty bread is a must. Will be making this over and over again. item not reviewed by moderator and published
Delicious soup, my husband loved it too! We loved that the veggies were still firm, not mush! I got the green lentils from Fresh Market and used boars head kielbasa. This soup seemed to taste better and better with each bite. item not reviewed by moderator and published
Love this soup! Have been making it for years now. Today however, I had a pound of turkey meat in the freezer left over from Thanksgiving last week and used it instead of the sausage. Delicious! Chicken would work also......yummy winter soup : item not reviewed by moderator and published
MY WIFE, KIDS, AND ALL FAMILIA LOVE IT...ADD SOME CHILES TO IT! item not reviewed by moderator and published
Excellent and kid approved item not reviewed by moderator and published
Excellent. Our leeks are very big and 2 was perfect (I use 2/3 of the leek discarding the top 1/3 of the dark end and make sure you rinse them thoroughly after chopping to get rid of the dirt. I used boxed broth and added 1 tsp. dry thyme in lieu of fresh, 1/4 tsp. dried chili flakes, 1 tsp. Herbs de Provence, a bay leaf and doubled the red wine. You could use any kind of sausage if you didn't have kielbasa. At the very end, I added 3 cups of finely chopped kale and a handful of finely chopped fresh flat leaf (Italian parsley. Yummy. item not reviewed by moderator and published
I may have found the perfect recipe for a cold snowy night. Substituted Sweet Italian Chicken Sauasage for the Kielbasa. Par boiled the sausage and used that stock to soak the lentils. Other than that, I stuck to the recipe and this turned out delightful. Combined it with warm Baguette and butter and a nice earthy red wine and it was just what the doctor ordered on a cold stormy night. Lots of leftovers to freeze for another time is an added bonus. I will definitely be making this again!! item not reviewed by moderator and published
It's good, not great. I'm sorry, really don't see why all the raves. Something not clear in the directions is the amount of leeks. Four cups of leeks is no where even close to two leeks (in parenthesis. I would assume they meant two BUNCHES of leeks, not two leeks. Two leeks is barely one cup and since this is for four cups of leeks, that's the only way I can rectify the two things in my mind. Kind of bland to be honest. I might try it next time with Italian sausage instead of kielbasa. item not reviewed by moderator and published
This lentil soup is EXCELLENT! I have made it with green lentils the first time and red lentils the second time, depending on what's available at whatever store I happen to be in. For those of you who were unable to find green lentils, I found them at Walmart of all places. The green ones are not as mushy as the red which is what was available at Trader Joe's. We love it with the kielbasa and because you are only eating a few pieces in a serving I don't feel that it's too much fat although I was torn when I went the store between the chicken or turkey kielbasa. The only thing that I do differently from Ina is that I use my favorite balsamic vinegar instead of red wine vinegar. Everyone in our large blended family loves this recipe and so do all the of the elderly folks that I provide food to. The reviews are always the same "I love that soup, it's the best lentil soup I've ever had"! and it makes a ton. item not reviewed by moderator and published
I made this for the workers at my church's bazaar today. Doubled the recipe to serve 20. Made it exactly as written, including the home made broth, and everybody loved it! Not a drop left. It will be a go-to recipe for hearty, healthy soups. item not reviewed by moderator and published
very flavorful! hubby went and got a second bowl. i used prepared stock and as i can see (and taste it's still delicious! regarding the reviewer who said the meal "looked blah"......this stew reminds me of a country rustic (extremely flavorful stew. As long as it tastes great i'm not discriminating! thanks Ina! item not reviewed by moderator and published
Spoiler alert: Had to make substitutions. Got green lentils? One huge supermarket, one specialty food store and 40 minutes later, I didn't. Went w/ brown lentils, skipped the hot water bath. Only used 2 quarts of chicken stock, pretty much followed the ingredient list thereafter but adjusted the spice mixture. I also tossed in a very small head of diced green cabbage. Sauteed leeks, onions, carrots in olive oil and then everything else into the crock pot on high for ~ 4 hours, put the sausage in after about 2.5 hours [probably could done @ 3 hours]. Great. Not the most aesthetically pleasing dish -- sort of looked like a garage sale -- but my husband was soaking the broth up w/ crusty bread. item not reviewed by moderator and published
Very tasty! I used the tri colored lentils from Costco and added 5 large stalks of swiss chard from my garden. I used lemon infused olive oil and also sprinkled some chopped fresh thyme on top of the parm. The two tablespoons of dry red wine really take this soup to another level! Will most definitely make again. Delicious! item not reviewed by moderator and published
This is my favorite barefoot contessa soup to make in the fall - I didn't think I liked lentils until I made this soup. I used turkey kielbasa and I usually halve the salt from Ina's recipes and then season to taste because the kielbasa/sausage content varies depending on what you buy. It reheats well in the microwave. item not reviewed by moderator and published
Delicious! My husband and I both got second helpings and are looking forward to leftovers tomorrow. I added zucchini and a bit more of the seasonings towards the end of the cooking. Highly recommend for a hearty fall soup! item not reviewed by moderator and published
I made it with chicken, and it was amazing! Mmmmm...good. item not reviewed by moderator and published
Another hit! My family loved this one. I didn't want left-overs for the next week so I halved this one and there was still more than enough. Thanks Ina! item not reviewed by moderator and published
I actually modified this recipe a bit and cooked it in my crock pot - soup needs to cook for a long time so the crock pot just seems like the perfect vehicle for this recipe. Anyhow I used regular lentils - other than the internet I couldn't find any lentils other than plain ordinary lentils! I did not use leeks, thyme or tomato paste. I exchanged the celery with 1/2 tsp. celery seed and added 1/2 tsp. cayenne powder. I just threw everything except the kielbasa into the crock pot and cooked it on high for about 4 hours. About 30-45 minutes prior to serving I added the sausage. I also did not serve it with wine or parmesan cheese. It was so delicious. And super easy. item not reviewed by moderator and published
I did not add the sausage in ordr to make this a veggie meal so maybe that is why I didn't enjoy it and was about to throw the whole batch of soup out when I gave it another try the next day. 2nd and 3rd day leftovers were enjoyable after I had poured it over rice and added a handful of melted cheddar cheese! Yummm item not reviewed by moderator and published
i loce it its o delicious WWOOOOOPPPEEEEE 4 me aha aha aha aha : B item not reviewed by moderator and published
This soup is fantastic! I had not had lentils until I watched Ina cook this soup and I just had to give it a try. What a wonderful flavor -- so rich and hearty. Like many stews and soups, this is even better the next day. We also freeze the leftovers and it keeps very well that way. item not reviewed by moderator and published
Very Tasty Soup! Highly Recommend this one! Great Wintertime treat, served it with a nice crusty bread and your meal is complete. I made this with lower sodium options in mind, low sodium chicken broth and light kielbasa, it came out great and no one knew the difference. item not reviewed by moderator and published
Great way to use my chicken stock. Another keeper. item not reviewed by moderator and published
I made a pot of this soup for supper last night with some nice crunchy rolls-it is delicious. I didn't change a thing except for adding more meat. This is defineitely a keeper ! item not reviewed by moderator and published
With or without the sausage, this is the BEST soup I've ever made. I can't say enough good about it. The only thing I did differently was add 2 quarts chicken stock and 1 quart beef stock only because that was all I had on hand. item not reviewed by moderator and published
I thought it was good, but it does involve too much sodium for someone who is trying to eat with a health conscious resolve in mind. It has too large an amount of Kielbasa for anyone trying to make wiser food choices. The taste was good, but will have to tweak it for a healthier alternative. item not reviewed by moderator and published
This is truly a winner. I first made this soup from her first cookbook in 2000. At the time I had a hock on hand which I used. Delicious! I've also made it with the sausage for a different favor and without meat with vegetable broth for some friends who are veggies. I have been making this once a year since Ina first posted it. You definitely need the small lentils. Give it a try!!! item not reviewed by moderator and published
Great recipe. I cut the recipe in half and still had plenty leftover. I like spicy food so I added a little red pepper flakes, also put in a small bay leaf, and a small rind of Parmesan cheese. My family loved it! item not reviewed by moderator and published
I've made this a few times now and have started adding and eliminating certain things as is the norm for me. My most recent attempt, I eliminated the onions entirely as they just seemed too much for my personal taste and IMO diluted the delicious flavor of the leeks. I also reduced the carrots to 2 cups and the celery to 1 cup, but added a whole "head" of spinach and one good sized baking potato (~2 cups. Whether you follow the recipe to a tee or start making this your own, you can't go wrong; it's excellent. One note...the lentils do matter. If you use your every day, regular lentils, you will have a "grittier" soup with more of a split pea texture (which personally doesn't bother me...but the French green lentils are silky smooth (like pearls and hold together nicely. I only mention this because there were some negative reviews in this RE. item not reviewed by moderator and published
I made this for dinner tonight but cut waaay back on the salt, Ina always seems to use too much salt in all her recipes. I added fresh kale, a can of drained salt free tomatoes. I served soup with fresh irish soda bread, delish :- item not reviewed by moderator and published
3 out of 4 family members liked this soup. My husband -- who says soup isn't food -- was the biggest fan. I cut the recipe in half and we still had plenty of leftovers. I did use the full pound of sausage, though, and browned it in a separate pan before putting it in the soup. I used Kitchen Basics stock instead of making my own. Most of Ina's recipes tend to be a little on the salty side for our taste (even with homemade stock, so I only used half the salt. I also added some red pepper flake for a bit of a kick. item not reviewed by moderator and published
This is now my most favorite lentil soup! I cut the recipe in half, and it still made a lot. I had to cook it a bit longer in order for the lentils to get to my desired consistency. I used one whole package of kielbasa because we like more of it in the soup, and that was the perfect amount for half the recipe. We do not have access to the green lentils, but the soup was still so delicious even with the regular ones. I plan to order some of the French green lentils online for my next batch. item not reviewed by moderator and published
This soup is *fantastic*. I made the broth recipe here, as well. Both turned out very well. For the soup, I upped the tomato paste to a full can (6 oz. Whisk that into one of the quarts of broth before putting in the vegetable pot. The mix of leeks, garlic, and mirepoix is very tasty, in combination with the thyme and cumin. The quality of lentils is very important, so that they do not turn into mush. I made this recipe because I had this same basic soup at a coffee shop in northern WI, and it was delicious. I then had to try making it myself, and Ina Garten's recipe here is one of the best soups I've ever had. item not reviewed by moderator and published
growing up with lentils ive always loved the way my mom has made them......this recipe is fantabulous, so flavorful and delicious. aside from all the chopping, its easy to make and it's just great comfort food on a cold day. my daughter raved about it, will be making again per my daughters request. recommend to anyone. way to go ina = *thumbs up* item not reviewed by moderator and published
This was a tasty, hearty soup. I had most all ingredients on hand. I did find it a bit salty, but I'm sure it is because I used Chicken Base to make the broth. Would make again! item not reviewed by moderator and published
I am making this tonight and was wondering if anyone browned the kielbasa in the beginning with the veggies? I'd like to do that but don't know if it will ruin the texture of the sausage with it being in the liquid so long. Any advice is greatly appreciated! item not reviewed by moderator and published
I love this soup and have made it numerous times but PLEASE change the prep time. 15 minutes to dice & chop 14 cups of veggies ( + slice sausage & grate cheese. Really? item not reviewed by moderator and published
I made this food to bring to an IRON CHEF themed party. This soup came out bland and the texture of the lentils was somewhat grainy even after soaking. Wasnt a winner at the party and I wont make ethis again item not reviewed by moderator and published
I've made this soup a number of times now, always a winner! Once the weather starts getting cooler this is one of the first recipes I break out! item not reviewed by moderator and published
Just finished this soup. It has a wonderful flavor and I'm excited knowing that tomorrow it will be even better. I kept tasting as I went and was not impressed until I added the red wine vinegar. It brought a brightness to the soup. Next time I will use a tad less pepper, but that is just my taste. I also used brown lentils and boxed organic chicken broth since that was what I had in the pantry and they worked just fine. item not reviewed by moderator and published
Very good, hearty soup. It was better a couple days later, naturally and we decided to add a few dashes of Tabasco to our bowls the second time we ate it. WOW! That was the missing ingredient! Totally transformed the soup from very good, hearty soup to outstanding. item not reviewed by moderator and published
Amazing soup. Amazing flavor and very easy to make. item not reviewed by moderator and published
I did like it, but the appearance of the dish is just so blah. Yes, I am a foodie, and appearance is key in my book. The flavor is as good as lentil soup is gonna get. I prefer Alton Brown's lentil soup recipe, only because you blend it all together so the appearance is a little better. I will keep this recipe and make it only because I try to keep lentils in my diet. Minus 2 stars for blah appearance. item not reviewed by moderator and published
Easy. Family loved it. item not reviewed by moderator and published
Undoubtedly, one of the best soups I've ever made or tasted! I've now made this 3 times in the last 2 years -- using canned broth the first 2 times and homemade broth the last. And, absolutely, if you can, use the homemade --- it gives the soup that much more depth. The only change I made was to use Italian Sausage (a mix of spicy and sweet instead of what she calls for. That's just because I like that sausage better. As my boyfriend and I found, the soup just gets better and better as its flavors meld together in the fridge/freezer. I had no problem with excess fat or salt (as a previous reviewer had but I completely drained the Italian sausage after I crumbled and browned it. Be prepared for a lot of chopping but know that it is all very much worth it!!! item not reviewed by moderator and published
Yummy and hearty! I made this last night - it was perfect for a rainy evening! I made it into a vegetarian version. Instead of using real kielbasa, I used a vegetarian tofu kielbasa substitute that you can find at the grocery store. Still super good. item not reviewed by moderator and published
A terrific blend of flavors-just awesome! YUM! item not reviewed by moderator and published
The best soup ever! I love her show, I love Ina. She is tres chic! item not reviewed by moderator and published
Normally, I love Ina's recipes and I really liked this one right after I made it. But then...after sitting in my fridge, it became incredibly salty and the fat from the sausage just permeated the soup. This, for me, totally removed the healthy quality of the lentils, which gave way to this fatty, greasy tasting soup. My favorite lentil soup is David Rocco's version. Try his and you won't go back. One bite and you know you're eating a bowl of health! Giada's is also very good too with beef added. Both of these receipes are much healthier and keep in the fridge for days. I definitely will not make this again. As one reviewer suggested, perhaps removing the sausage would make it better -- certainly healthier. Yukko!! item not reviewed by moderator and published
SIMPLY AMAZING! By far the best soup I've ever tasted. Takes a while to prepare, however the end product is well worth the wait = item not reviewed by moderator and published
Very flavorful soup, even without the sausage. I removed about two cups, blended it and returned it to the pot. It was perfectly thickened and hearty. My husband said, "Put this on the rotation!" item not reviewed by moderator and published
This is a standard recipe in my home! So tasty & hearty, and reheats very well. We usually use chorizo instead of kielbasa, because we like a little extra kick. item not reviewed by moderator and published
I added about 4 cups fresh spinach, slightly chopped, at the end, after the sausage and wine. It was perfect! My children asked for seconds! Definitely the best lentils I have ever made! item not reviewed by moderator and published
This soup was hearty, healthy and tasty! I didn't read the yield though, so I started with a few more ingredients than I was ready for, but even after cooking the first round of vegetables with the spice count, it was super easy to adjust and still turned out great. For vegetarians too, without the kielbasa, there's so much flavor you won't even miss the meat! item not reviewed by moderator and published
I love it, I just wrote the ingredients to make it today, cause I had a tooth take out and need a good soup. Also is my first recipie in my box. Im hook up to food network. Thanks. item not reviewed by moderator and published
My wife and I saw the program, we are big fans and love our time together in the kitchen, and made the soup the same night. We loved the flavor! It is hard to find good recipes for great soup. We will cut back on the lentils a little next time because the soup was a little too hearty for the summer. But we will be sure to use all of them in the winter! Awesome recipe!! item not reviewed by moderator and published
This was delicious! The only thing I changed was I left out the celery. The parmesan and vinegar added at the end really makes it amazing! I will definitely be making this soup again! item not reviewed by moderator and published
Very tasty. I used chorizo insted. It was spectacularly comforty. My friends raved about it. Ivonne item not reviewed by moderator and published
Really a five star SOUP. We are from PERU, that is known worlwide for its famous dishes! but this lentil soup is from heaven! My american son in law makes me make every time I visit them at LA!My grandkids love it too. Now I am going to introduce this soup to my family and friends in LIMA. item not reviewed by moderator and published
My family loved this soup! I didn't have any time to get canned chicken stock or broth, so I used chicken bouillon cubes (12 cubes with 12 cups of water to equal 3 quarts). I also didn't add any salt because the bouillon has enough salt in it. It tasted Great! Others were right, it makes a lot! So you better have a big pot!! :) item not reviewed by moderator and published
I usually love Ina recipes, but this was something that I just didn't really enjoy because of the saltiness from the sausage. My boyfriend absolutely adored it though, and he nearly ate the entire pot himself in one dinner sitting! Because of that I gave this a four-star rating, and I think to balance out the salt for me next time I will add something like potatoes. item not reviewed by moderator and published
WOW O WOW O WOW.... Don't change one thing... It is sooo delicious. item not reviewed by moderator and published
Great recipe! Thought I would make and freeze for a cold winter day, however, kids came home from school and ate two bowls, then husband had some and then kids requested to take to school for lunch! Long story made short, no soup left for freezer! Off to get more lentils to make another batch! Thanks Ina!! item not reviewed by moderator and published
Oh my goodness!! I've made this soup twice now - the last time just yesterday since it's still cold in Georgia. This time, I actually bought the lentils Ina calls for in the recipe. SOO much better! But, I also made a mistake and accidently used homemade ham broth instead of chicken broth. It made it very wonderful and flavorful!! I'm eating it right now and loving it. item not reviewed by moderator and published
YUM!!! I make this soup quite often, it is so delicious. To cut the calories by almost half (not that it is unhealthy to begin with I use fat-free, low-sodium chicken broth as well as turkey kielbasa. It tastes just as great! item not reviewed by moderator and published
This soup was the best I have made to date! So rich in flavor. I could not find the lentils suggested so I just got store brand and it turned out wonderful! So good and a complete meal, super hearty. Cannot go wrong with Ina! item not reviewed by moderator and published
This was the first soup I ever made from scratch, and it is just wonderful! The only thing I did was cut the recipe in half as it makes a huge vat of soup! Highly Recommended! item not reviewed by moderator and published
Delicious, wonderful flavor. Didn't have leeks so I omitted them. Added 3 extra cloves of garlic and a tablespoon of fresh parsley. Threw the whole can of tomato paste in and used boxed chicken stock. Used turkey kielbasa to cut back on fat and a little less olive oil. item not reviewed by moderator and published
Delish, and a good source of fiber. I cut out, like, all the sodium, though, because Ina's food is a bit too salty for me. item not reviewed by moderator and published
Sooo good! My husband actually told me his taste buds were going crazy while he was eating this soup for dinner. I think using homemade stock made a big difference. Will definitely be making this again! item not reviewed by moderator and published
Wonderful! My husband just made this and we loved the results! He followed the directions as per recipe, but used andouille sausage. Can I tell you, if we thickened this a bit, over rice, we'd have some of the greatest gumbo ever. The andouille gave this soup great kick, we could have had this in the French Quarter. Really worth the time and prep and buying french lentils and great andouille. item not reviewed by moderator and published
Making this tomorrow. Adding spinach and tomatoes. Got leeks washed, sliced and ready to go in the freezer. Can't wait. Thanks for validating my modifications! item not reviewed by moderator and published

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Lentil Soup with Kale and Sausage

Recipe courtesy of Rachael Ray