Lentil soup with sausage, chard and garlic from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Eat Your Books

    Can substitute kale for Swiss chard.

  • eclairea on March 01, 2026

    I have made this multiple times and love it! Hearty, filling, easy to make, warming for a cold winter’s night.

  • smoorefu on January 17, 2024

    Made with full pound of sausage (mistakenly), added dried basil, oregano, thyme, and parsley. Was out of celery so skipped it. Put in all the garlic and oil up front, and completely forgot to offer cheese. Everyone liked it, and I would make it again.

  • sharone7 on December 01, 2022

    I only had red and split black lentils, so I added the tomatoes and broth and let everything simmer for 20 minutes and then added my lentils for 20 more minutes. Simple and delicious, especially with crusty bread alongside it.

  • Agaillard on November 28, 2022

    I have cooked this for my parents in order to use up a rest of carrots briefly ressuscitated with cold water. I changed the recipe slightly to fit what we had : a larger proportion of carrots, Montbeliard sausage for Italian, and leek for celery. I added stock as I found the whole thing a bit bland, and seasonings. My parents really liked it and it yielded enough for about 5 servings. This is really like a minestrone but with lentils and sausage. Would probably be even nicer with small croutons and a dash of wine.

  • Laura on September 28, 2021

    I printed out this recipe last January, and certainly it’s best made in winter. I made it yesterday and we found it to be perfectly adequate but nothing special. I wouldn’t make it again.

  • bernalgirl on March 14, 2019

    Bland

  • thekitchenchronicles on January 26, 2013

    Solid recipe with good flavors- a lot of the punch comes from the garlic oil and pecorino added before serving. Used green lentils which cooked a bit more quickly than brown. Would make this again.

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