The Secrets of Hearty Turkish Home Cooking (Volume 1)

This combines all the best ingredients of a traditional English breakfast in one frying pan, with no need to chop anything. Packed with the kind of fat that is good for you, this makes a light yet still satisfying meal. A super-green, healthy mix of soya beans, cucumber, avocado and Little Gem lettuce - topped with lean shredded chicken breast. A light dish of grilled chicken fillets and authentic salad with Kalamata olives, feta cheese, tomato and mint. Turkey is the ultimate healthy, feelgood food - low in fat but high in protein.

Jazz it up with a spicy salsa. Protein-packed quinoa makes this midweek meal a superhealthy option. An easy-to-prepare healthy meal which counts for two of your five-a-day. A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal. Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like. A one-pot fish stew with shellfish and all the fresh flavours of the Mediterranean - serve with plenty of bread for dipping. New England boiled dinner. Corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items [46].

West Virginia and Appalachia. Pepperoni baked inside a soft roll to create an easily portable snack or lunch item. Also known as Taylor Ham ; a lightly smoked and cured pork product; usually eaten on a roll as a sandwich [48]. Also known as corn pudding. A savory, baked casserole made with corn kernels and sometimes cornmeal , eggs, cream or milk, and other ingredients. Usually served as a side dish. A hand-held meat pie similar to a bierock , with a yeast dough bread pocket and a filling of ground beef, shredded cabbage, and seasonings.

Traditionally, a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices [51]. A piece of grilled Spam on top of a rice ball , held together with a strip of nori. This is similar to nigiri sushi , but with Spam instead of raw fish. A moist cornmeal-based dish, similar in consistency and taste to Yorkshire pudding.

Ground beef is steamed on a tray to create a juicy patty without any grease. Steamed cheese, raw onion and mustard toppings are added afterwards. A type of savory turnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaola or vegetables, and traditionally wrapped in Italian bread dough. A chunky dish that consists primarily of sweet corn with lima beans or other shell beans.

Other ingredients may be added including tomatoes and green or sweet red peppers. Found on the menus of many St. Louis restaurants including those of the Hill , a predominantly Italian neighborhood. Smoked chicken or other smoked meats, with a white barbecue sauce that has a base of mayonnaise instead of tomatoes. The sauce is said to have been developed in by Bob Gibson of Decatur. Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce. Burnt ends are quite popular in Kansas City.

Typified by pork ribs, slow cooked in a pit. Pulled pork is very popular in North Carolina. In the eastern part of the state, a vinegar-based sauce is used. In the western part of the state, the sauce is tomato-based. Santa Maria Valley, California. Beef tri-tip and sometimes other meat, grilled over coals of the coast live oak , and traditionally served with salsa , pinquito beans, salad, and grilled French bread. Various pork dishes cooked with barbecue sauce, which typically are grilled rather than being cooked in a smokehouse.

Texas-style barbecue often uses beef especially brisket [70] instead of pork. The regions differ primarily in the type of wood used, the cooking method, and the addition and application of spices and sauce.

High-protein recipes

A traditional yeast bread of New England made with wheat flour, cornmeal , molasses and sometimes rye flour [72]. A dense biscuit, sometimes served with ham. Before baking the dough is beaten extensively with a rolling pin or other blunt instrument. Cornbread made by mixing cornmeal and water and cooking the resulting batter in a skillet with cooking oil.

Also known as hoecakes. Cornmeal flatbread , a dish of Native American origin. A bread roll that was invented at the Parker House Hotel in Boston during the s. A pistolette is either of two bread-based dishes in Louisiana cuisine. One is a stuffed and fried bread roll sometimes called stuffed pistolettes in the Cajun areas around Lafayette.

A type of thick-cut white bread, grilled with butter or margarine and often with garlic and other spices, and usually used as a side dish [79]. Broasted chicken is pieces of chicken that have been battered and deep-fried in a pressure cooker. The outside is very crispy and the inside is moist and juicy.

True broasted chicken is chicken that has been cooked using equipment and recipes supplied by the Broaster Company. Chicken wing sections wingettes and drumettes that are deep-fried, unbreaded, and coated in a hot sauce made with cayenne pepper , vinegar, and butter. Usually served with celery or carrot sticks, and ranch or bleu cheese dressing for dipping. The South and the Northeast. The soul food version of chicken and waffles, popular in the South, pairs fried chicken with a breakfast waffle. The Pennsylvania Dutch version, found in the Northeast, consists of a plain waffle with pulled, stewed chicken on top, covered in gravy.

A chicken casserole usually served with broccoli, almonds, and Mornay sauce. Fried chicken served with a cream gravy [87]. North Carolina , South Carolina and Georgia. A traditional stew consisting of parboiled whole chicken in a cream or milk based broth, butter and seasoned with salt, pepper and other ingredients [88]. Utica—Rome area , New York. An Italian-American pasta dish of chicken, rigatoni , and hot or sweet peppers, in a spicy cream and tomato sauce.

Pieces of chicken on the bone, with potato wedges and peas, cooked with white wine, garlic, and olive oil. An Italian American dish. A sauce with chunks of chicken, poured over steamed rice, and garnished with crispy chow mein noodles and pineapple. Various optional condiments, such as coconut, diced bell peppers and tomatoes, and grated cheese are also often included. A portion of breast, thigh, or wing that has been marinated in buttermilk, floured, fried, and finally sauced using an oil-based paste that has been spiced with cayenne pepper.

A dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The bananas and sauce are served over the ice cream. A yeast-risen doughnut with chocolate frosting and a creamy vanilla -flavored custard filling: A cake that is filled with a custard or cream filling and frosted with chocolate [99]. A delicacy in Hawaii, dating back to the s. A simple, sweet custard-like pie that is made from eggs, butter, sugar, and optionally a flavoring such as lemon, orange, or chocolate.

Made by putting a banana on a stick, freezing it, and dipping it in melted chocolate. May be covered with toppings such as chopped nuts, sprinkles , sugar, and crushed cookies. A flat, dense cake made with wheat cake flour, butter, sugar, and eggs, typically about an inch tall, and dusted with powdered sugar. A tropical cake prepared with pineapple, coconut and macadamia nuts , it is often referred to as Hawaii's version of a fruit cake. Has a distinctive flavor from scalded milk that is the liquid component of the batter.

It differs from traditional sponge cakes because it does contain baking powder as leavening, and the eggs are beaten together whole instead of whipping the yolks and whites separately. A banana-pineapple spice cake that has been a tradition in Southern cuisine since the midth century. Wiggin, was in the February issue of Southern Living.

Prepared with jam and spices mixed in the batter and is decorated with caramel icing. A pie made with key lime juice, egg yolks, and sweetened condensed milk, with a meringue topping. A cake made of braided pastry laced with cinnamon, with purple, green, and gold frosting, and a small plastic baby hidden inside. Eaten during Mardi Gras season. A dessert made from mashed kalo taro corms, grated coconut meat or coconut milk, and sugar [].

The Secrets of Hearty Turkish Home Cooking by Murat Yegul (, Paperback) | eBay

Georgia, Alabama, Mississippi []. Also known as a prize cake; a bourbon-soaked layer cake []. A chocolate-based dessert pie. A marshmallow dipped in caramel. A pie made primarily of eggs and corn syrup with pecan nuts. A slice of pie with a scoop of ice cream on top. Atlantic City , New Jersey. Originally produced and marketed in the Atlantic City, New Jersey area starting in the s []. A pie with a filling made with whole lemons that have been sliced extremely thin and macerated with sugar. A pie with a cake-like consistency, made with molasses.

A mix of Snickers bars , Granny Smith apples , whipped cream , and often pudding or whipped topping, served in a bowl. A sweet and tart pie made with strawberries and rhubarb , with a latticed top crust. Often referred to as Hoosier sugar cream pie, this is the state food of Indiana. It is a single crust pie made from brown sugar, flour, butter, salt, vanilla, and cream. The Hoosier sugar cream pie is recognizable for being a shallow pie with a nutmeg dusting on top. A candy made by boiling maple syrup and pouring it over clean snow to harden it. A pie with a filling of mashed sweet potatoes , milk, sugar and eggs, flavored with spices such as nutmeg.

A cookie made with butter, brown sugar, and white sugar, with semi-sweet chocolate chips. A variation on the English trifle brought to America in colonial times. A cake made with an alcoholic beverage such as wine, sherry, or bourbon, and often with custard, jam, or fruit. A baked product made of two round mound-shaped pieces of chocolate cake with a sweet, creamy filling or frosting sandwiched between them.

Fritter made from flour, water, baking powder, clam juice, and chopped or minced clams usually quahogs all mixed together, rolled into balls and deep fried. A clam served on a half clamshell, topped with breadcrumbs and crumbled bacon, and broiled. Baltimore—Washington metropolitan area and elsewhere in Maryland. An American seafood dish made from lobster, butter, cream, cognac , sherry , eggs, and cayenne pepper.

A traditional dish in New Orleans cuisine , [] it consists of filled, baked oysters. Ingredients include shrimp, mushrooms, bell peppers, sherry, a roux with butter, Parmesan cheese and other lighter cheese, as well as bread crumbs. A classic dish in New Orleans Creole cuisine, [] raw oysters are skewered , alternating with pieces of partially cooked bacon. Oysters on the half-shell that have been topped with various other ingredients often parsley and other green herbs, a rich butter sauce and bread crumbs and are then baked or broiled []. The South Carolina Lowcountry and other coastal areas of the Southeast.

Grits with cooked shrimp added, usually served for breakfast. Cooked shrimp in a mixture of tomatoes, onions, celery, and bell peppers, spiced with hot pepper sauce or cayenne -based seasoning, and served over steamed or boiled white rice. A casserole of large, peeled shrimp, soft breadcrumbs, and a rich sauce made with butter, garlic, and white wine or sherry. Also known as stuffed clams or stuffed quahogs. Quahog clams, minced and mixed with breadcrumbs and sometimes other ingredients, baked on the half-shell.

Made with squid or octopus , taro lu'au leaves, coconut milk, garlic, water, and Hawaiian salt. A full-size or miniature hot dog, wrapped in bagel -style breading before or after cooking. A bratwurst simmered in beer and then grilled. A sausage made with pork, rice, and Cajun spices. An all-beef hot dog on a poppy seed bun, topped with chopped onions, pickle spear, tomato slices, neon-green relish , celery salt, and sport peppers.

Also topped with mustard, but not ketchup. A hot dog topped with a spiced meat sauce called Cincinnati chili , mustard, diced onions, and sometimes cheese. Detroit , elsewhere in Michigan, and Fort Wayne, Indiana. A large, natural-casing hot dog topped with a hearty, mildly spiced meat sauce, and with mustard and diced onions. A inch hot dog wrapped in a steamed bun. Sold at the baseball park of the Los Angeles Dodgers.

An all-beef hot dog wrapped in bacon and deep fried, with melted Cheddar or American cheese or Velveeta. Usually the hot dog is split and filled with cheese before the deep frying.

Alternatively the cheese may be added as a topping afterwards. A "local sausage delicacy" [] that is similar to a hot dog, but usually larger, spicier, and with more coarsely-ground meat. The sausage is often half-pork and half-beef, smoked , and served with herbs, onions, and chili sauce. A deep-fried hot dog on pizza bread, topped with onions, peppers, and fried potatoes. A hot dog wrapped in bacon and deep fried, with melted cheese, on top of a fried or scrambled egg.

A Polish sausage made with beef and pork, and with garlic and other spices. Served on a bun with grilled onions. North Country of New York state. A natural-casing hot dog made of beef and pork, sometimes bright red in color, on a steamed bun, topped with a meat sauce made with hamburger meat, tomatoes, and spices.

Optionally also topped with onions and yellow mustard. New York System wiener. A sausage similar to a hot dog, made of veal and pork, served in a steamed bun, and topped with celery salt, yellow mustard, chopped onions, and a seasoned meat sauce made from ground beef. A kielbasa sausage covered with French fries, barbecue sauce, and cole slaw, served in a long bun.

A hot dog that is deep-fried until the casing rips. A hot dog or Polish sausage , usually grilled, topped with cream cheese. Often also topped with condiments such as mustard, grilled onions, or sauerkraut. Tucson and elsewhere in southern Arizona. Philadelphia and elsewhere in eastern Pennsylvania.

Invented in Pottstown, Pennsylvania , a Texas Tommy is a hot dog that is split and filled with cheese, wrapped with bacon, and then cooked. A hot dog made with a combination of uncured and unsmoked pork, beef, and veal. The lack of smoking or curing allows the meat to retain a naturally white color. White hots usually contain mustard and other spices, and often include a dairy component such as nonfat dry milk. A pizza that has thick "Sunday sauce", bell peppers, and Romano cheese.

This dish was popularized by Italian immigrant families living in the Brier Hill neighborhood of Youngstown, Ohio. A pizza that combines New York and Italian-style thin crust with toppings from the California cuisine cooking style.

The Secrets of Hearty Turkish Home Cooking (Volume 1)

Deep-dish pizza, with a tall outer crust and large amounts of cheese, with chunky tomato sauce on top of the cheese instead of underneath it. A square pizza similar to Sicilian-style pizza that has a thick deep-dish crisp crust and toppings such as pepperoni and olives, and is served with the marinara sauce on top. A Neapolitan-influenced pizza with a thin, crisp crust. A "plain" pizza is crust, oregano , and tomato sauce with a little bit of grated pecorino romano cheese sprinkled on.

Mozzarella is considered to be a topping; a customer who wants it must ask for it. My husband, who cooks about once a year and its usually spaghetti with jarred sauce, actually made it himself. I just made this recipe tonight and it turned out delicious! Thank you for the wonderful winter recipe idea. This soup looks delightful! In the long winter months, sometimes a bowl of hearty soup is the perfect antidote for cold weather! One of the things I especially remember as a child is my mother making a delicious bowl of soup to sit down to after playing in the snow all day.

This looks like a wonderful sophisticated version of what I remember. Yesterday was cold and overcast, so I made this soup last night. The soup was delicious, filling, and comforting. Just what you want in a soup. Like Deb, I only used 2 sausage links and found that to be more than enough. I also used on sweet and one spicy Italian sausage for a bit more flavor. As previously mentioned comment above , I cut the kale into ribbons, placed them in the bottom of my bowl, and ladled the soup over my greens. They were perfectly cooked, bright green with still a bit of bite to them.

Thank you for another great recipe, Deb. I hated lentil soup as a kid, but this one sounded so good I had to give it a try. So glad I did. Made this for my boyfriend and I while we watched the Super Bowl. Served with homemade cornbread and green salad. Very delicious and filling. Thanks for another great recipe. But yeah, I too had to bail on the 5qt Dutch oven for an 8qt pot. And we absolutely got 8 servings out of it.

Thank you, thank you, thank you! I made this last week and my three-year-old has eaten three times for dinner since then. Even my husband who hates lentils loved it. This soup was amaaaazing! I made it on Sunday, got home late last night from work and had a big bowl of this! Comfort food at its finest. I used spinach as the leafy green wih some sprinkles of Parm cheese too!! Thanks this will be a staple in our home. I made this soup basically as written except that I used a pack of three chicken sausages from Whole Foods, subbed green lentils for brown, and added all of my chard on cooking day , and it is a winner!

Made this last night and it was delicious!! Having it again right now for lunch. I love soup, especially during the winter. And I had been looking for a good lentil soup to try. This was a home run for me. I made this tonight with Italian chicken sausage just 2 link as you recommended and it was delicious. I made this soup last night and it was delicious! I think next time I will add less water and more lentils, but otherwise, yummy! I made this tonight and it was wonderful. The family was skeptical, even up until the moment they tasted it, but then they ate it like ravenous wolves.

At first, I was afraid of the amount of water and that it would end up too watery, but it was just perfect. My lentils took a bit longer to cook, too, so maybe more water evaporated than otherwise would have. Used frozen chard, carrots I canned this summer and about a pound of garlic sausage. I made it just in time for the blizzard hitting Jersey City — I used 3 sausages and some brown lentils and red lentils I saw someone asking if they could use different types. My BF liked it too! I made this tonight, as the blizzard was blanketing NYC: I usually have a very poor sense of smell but you were right—makes the whole apartment smell wonderful!

Perfect meal for a wintry weekend! Thank you for making me feel like quite the cook today and all the days I embark on one or more of you recipes. Congrats on the book—cannot wait to own it!! I made this for lunch today and it has been a big hit. As I had a quick-cook four grain mix lurking in the cupboard, I used this in place of lentils and it worked really well for those in the UK, this is the Waitrose mix that includes spelt, barley, rye and wheat berries.

Italian sausages are almost unknown in the UK, so I used a pork and herb sausage, which worked very well, and I also subbed in Savoy cabbage for chard, as others have done. I am waiting patiently for the UK release of your book — I wanted to support the UK publishers, so avoided ordering from the US and having it shipped. Dare I hope there might be a book tour over here as well??

I followed the recipe but had a quarter head of green cabbage laying about so I chopped that and added it too. I did NOT share. The cheese made a total transformation for me and I only had parmesan — I bet the romano would have been amazing. My husband, the super carnivore, would have preferred all four sausages, but said he would eat it again. It was surprisingly filling! I made this last night and it was terrific. I will next time! This soup is so easy to make, it took me no time at all and is delicious. Perfect for a cold NY winter evening and for taking as lunch to school.

Goes really well with nice fresh bread. OMG, this is the best use of lentils and chard ever! And you were right…. I could have written the comment above by Anita! It is so good. All I had was a 28oz can of puree…worked well, really hardy and warming on a cold winter night!

This is certainly going into our regular rotations. Thanks so very much. This, without a doubt, took the edge off of cabin fever here in Upstate NY. The house smelled great, the soup tasted great and I actually had to go outside, to my neighbors house to borrow carrots. You are the best. I am making this soup for a second time — I posted a few weeks ago on the first amazing batch and forgot to mention that I used fire roasted crushed tomatoes from Muir Glen Organic brand. If someone else has already passed along this tip, forgive me for the repeat — but a little fire roasting takes a great dish into the sublime.

I made this for dinner tonight for our three year anniversary! Of course, as I almost always do with recipes, I altered it: Also, I made traditional bannock from scratch to dip into the soup I am a carb junkie and always need bread with soup! Made this last night and it was amazing!!! So rich and hearty and warm and comforting. Wow, this has become the new favorite soup in our house. And, you are absolutely right about not omitting the garlic oil topping.

You can also chop up the chard stems and add them when you add the onions and carrots. Your lentil recipe came up in my blog reader a while back and it was excellent inspiration. I followed you and only used two sausages, wish I had more in the house because that was my favorite part. One of my favorites and two little things to add to send it over the moon……….. I am actually making the dish as I type and am using spinach instead of chard. So delicious, and warming after a cold Oklahoma middle school soccer practice. My family loved it!!

That is until now. My whole family ate it, for days! Thanks so much for this recipe—it was amazing. My boyfriend and I decided to make this last night and we were not disappointed. Made this when you first posted it — and it rocked my world. ALL three of my children ate it. I made it again last night and could not get the lentils to soften. How weird is that?! Any thoughts on what that was about? This is probably not a comment you were expecting on this particular recipe but: But he was so into it! And then wanted more. Chard is even more flavorful than the celery and complements the other flavors nicely.

First I just want to say a thousand thanks to Deb for providing me with many great meals and the foundations and confidence to explore. Tonight I decided to play with it a bit and the result exceeded my wildest hopes. First, I added some cubed Adirondack red potatoes, which added some nice texture and gave a bit of silkiness to the broth. Next, I chopped the chard stems and added them about fifteen minutes before the soup was ready; this lent the whole thing a wonderful earthiness and a bit of crunch. Finally, I tossed in a small handful of chopped cilantro in the bowl and gave it a quick stir before grating the pecorino on top, and, well, wow.

The cilantro and the pecorino are like ballroom dancers cooperating and competing to see who can make it more awesome. They tangle up together and each enhances the other remarkably. Soooo flavorful, so satisfying! So good…my husband hates lentils, but loved this! I used half the sausage also, and it was the perfect amount. Garlic oil finish was incredible!

Brown lentils, spinach instead of chard, and definitely was pleased that I added the red pepper flakes because the kick was just right. I um forgot the garlic oil in the pre-dinner rush, but the flavour was still excellent. And my 3 and 5 year old daughters ate it up after initial hesitation. Will be making it again! This recipe is awesome! This looked so delicious I had to try it.

I made a few changes less oil, some mushrooms and parsley, turkey sausage and then one that was totally unplanned. Those lentils I thought we had in the pantry turned out to be whole buckwheat groats. Even so, it was wonderful! We used so salt added diced tomatoes to. My boyfriend loves loves loves this soup too. This is a great great recipe. Am delighted to report that this freezes wonderfully and makes for rich eating when living on a pauper budget.

I used locally made Italian sausage and the resulting flavors are heavenly. It was absolutely delicious! Used vegetarian sausage, green lentils, and no celery; next time, I might add some prawns as well. Oh, and that garlic oil? I might have to just start adding that to everything I make from now on… hello, mashed potatoes… Anyway, thanks for yet another fantastic recipe, Deb. I tried this soup over the weekend and it is delicious! Instead of just lentils I added half lentils and half pearled barley — yum: I made this for dinner tonight. I have never been so glad to be out of cheese!

My husband, who has only recently started warming up to soup, also loved it, as did our one year old. The almost-three-year-old ate bites without being asked, which is quite something for him! I had a bag of organic green lentil soups that just sat in my cupboard, literally for months, maybe three.

The last time I cooked lentils, which was my first and last, I cooked them as the bag suggested. They sat and eventually spoiled in the fridge. My watering mouth and rumbly tumbly told me to give this recipe a go, and so I did. I had nearly everything the recipe called for minus the Italian sausage, so I made a quick lil trip—which lasted a total of three hours!!

This is what happens when the market is next to the mall! Anyway, I got home and made this quick and easy lentil soup. I tend to modify or add a few things to dishes I cook to add my own touch. For this recipe, I added three ingredients for extra kick: This gave the stew more complexity and extra flavor with every spoonful. The third ingredient was a small slice of fresh goat cheese at the bottom of my bowl prior to spooning this yummy goodness.

This added a creamy texture to the soup. Also, I forgot to buy the canned tomatoes, so I roughly processed four roma tomatoes, added a bit water and salt to taste, and brought them to a simmer to get that stewed texture. I later added them where the recipe called for them.

I really enjoyed it. Especially since it had been a while since I last cooked. This was definitely special treat for me during this holiday break. Thank you for sharing this recipe with the rest of us: Just made this for my father and it was great. Definitely making this again. Time to do some shopping.

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I made it a few times last winter and just made another big batch now. Do you think this can freeze well? I know this comment is old, but in case people read this in future, I freeze it in individual portions and it works really well. Wow, made this last night and loved it! We used our favorite chicken italian sausage, which I think I will add more of next time.

Made this tonight and it was killer!! Perfect for a chilly night. I added a pinch of cinnamon with the lentils and it added really nice dimension. Thanks for another amazing dish Deb!! Made this soup 2 nights ago and had the leftovers tonight. I followed the recipe as written, including the Pecorino Romano and the fried garlic. After reading the 2 links vs 4 links discussion I opted to use 3. It seemed to be just the right quantity. I made this tonight,, it was very good…i did not use can tomatoes i used some paste. I thought i could get seconds!!! Wrong i got full fast… Thanx.

Made this tonight — so good! Made pretty much as written except only had one link of sausage and used collards cut into ribbons instead of chard, added for about 5 minutes at the end — the collards keep their texture so well, it was almost like having fettuccine in the soup! Thanks for a great recipe! It is my favorite winter soup!! We do use the sausage 3 extra large links, roughly 1. It is so incredibly delicious and easy. Thank you for this amazing concoction that has become a seasonal staple in our household. One of the best soup ever! I use beer instead of at least half of the water, and find it adds a nice depth to the already delicious flavor.

Thanks for all your terrific recipes, and all the smiles you bring with your writing! Quick, easy,healthy, yummy delicious. I did use 4 1lb Trader Joe sweet Italian sausage and red pepper flakes as husband likes his protein and heat. We both loved this soup. Garlic oil finish puts it over the top!

And even my toddler liked it! I cooked it in a slow cooker which was perfect; added the chard during the last hour, and stirred in sauteed sausage at the very end. How funny that the previous comment was a Mel too… more to the point: Deb this was absolutely amazing!!!! So easy to put together, healthy, and so, so delicious!! Love the combination of flavors. I also added a dollop of sour cream.

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Since last January when you first posted it, I have made this soup so many times. The garlic chips are an inspiration. We like it spicy so add the crushed red pepper. Last night I made it again and threw in some fennel seeds. You deserve a medal for this one. This is delicious, even when you realize you have barley instead of lentils in your pantry. Thanks for sharing this! I was not prepared for how delicious this soup turned out. I kept sneaking spoonfuls every time I walked past the stove; eventually I had to throw my tasting spoon in the dishwasher and force myself out of the kitchen until the soup was cool enough to stash in the refrigerator.

I will be making this soup again and again. I made my own adaptation of this, but made it spicy hot and curried like I love my food, and topped it with a cooling cilantro mint and yogurt with some dijon and garlic for a kick. Ended up tasting like something from the local Indian restaurant! I make it again and again.

I tweaked it slightly and added chicken stock and half a can of tomato paste instead of the water and diced tomatoes. I previously made some chicken stock the day before so wanted to tested it out and with the tomato paste combination it gave it a beautiful body and mouth feel. Also, for the sausage I used our local butchers Lamb Merguez links… outstanding with your recipe! I love this blog and your cookbook both — both have changed our kitchen for the better.

I went back to this recipe tonight, a chilly rainy day here. I just wanted to share something my mum recently taught me that I tried tonight and think is worth passing on: Anyway, I usually slice as much as I can off of it and throw it out but my Mum is so smart and dumps hers in the freezer, and then when making the right soup, she drops them in. I did that tonight here with this soup. Did this instead of the romano on top. I love your cookbook and blog. Both have changed our kitchen for the better.

I returned to this soup again today, a chilly rainy day here. My mum recently told me a secret of hers I thought was worth passing on: Anyway, I would always get as close as I could to this edge and then just throw it out. My smart mom throws hers in the freezer. Then, when she has a few she drops them into an appropriate soup. I did that tonight here with this soup and omigoodness! And after pulling out the mushy waxy rods before serving we fought over who got to chew off the bits of melty flaking cheese. I like the flavor so much that I made a whole broth of it last year.

This soup looks so delicious! I plan on making it for a church dinner for a large group. I will need to have about 5 gallons of soup. I know sometimes recipes do not turn out as good with they are doubled and tripled. What do you think would be the best way?

Hi Deb, this soup looks delicious!

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Hi Deb, I make this soup at least once a month and freeze a few batches during the winter. I am so eternally grateful for this recipe! My kids will probably eat this so much in their life that they will remember it as a family staple. Made this last night and it was delicious. I followed your directions and added the garlic at the end like your recommended, it was amazing!

Thank you for your abundant delicious soul warming recipes. I forgot I had saved a full bowls of this soup for my freezer. I could not have been more pleased with how wonderful it tasted. It was perfect for today. I just made this over the weekend and wanted to say how much we enjoyed it. I used baby kale since I had some laying around in the refrigerator.

Thank you for this delicious recipe! I used the extra garlic oil to anoint thick cut toasts that I ran under the broiler mounded with cheese until I got garlicky frico to dip into the soup. This is absolutely the best lentil soup ever? My husband was blown away by it.

Perfect for any day really- a pleasant surprise for soup night! This is a terrific recipe- delicious any time of year really. In SC, swiss chard is a winter garden crop — I love cutting some fresh for this soup. My husband loves this soup! I added too much water and it became very bland and flavorless but I saved it by adding salt and lemon and potatoes and boiling it down to a stew! Great way to use my garden chard. I used vegetable stock instead of water. Congratulations on the birth of baby Anna! Despite my ferocious addiction to reading and cooking from your blog this is my first time commenting.

I make a one pot dish with chard, sausage and lentils that I love. Anxious to try a soupified version! It rained in Los Angeles today! This was perfect modified for Weight Watchers and using veggie Italian sausage for dinner. But like Wendy said above, it did rain in LA today. For a little bit. Just tried this recipe last night and loved it! Even my husband, an avowed soup-hater, enjoyed it. I find this usually happens long before frozen stuff goes bad. Just joining the chorus to say that this was an exceptionally delicious soup!

We served with twice baked potatoes and it was steamy, spicy, flavorful — perfect, nourishing comfort food. Leftovers were fabulous tonight, as well. Thanks, Deb, for the treasure trove of wonderful recipes here. Your recipes have come to define many a milestone and every day memory here at our home.

I made this for dinner last night and it was delicious! I used 4 links of sausage and thought it was perfect that way — not too much at all. Thanks for the great recipe! I have a fairly young baby about the same age as your little girl: I was wondering how to adapt this for the crockpot. I was thinking about just cooking the sausage ahead of time and putting everything else in the crockpot for 6ish hours. Hi Erin — Congrats! See Comment , she said 8 hours in the crockpot did the trick.

Like many others I subbed the pork sausage for chicken Applegate farms chicken-turkey Sweet Italian brand. I diced it fairly small. Tastes fabulous to me. See below for the slight modifications, in case they might be helpful for others:. Thank you for another wonderful recipe! Made this last night with venison sausage, extra garlic, and grated Romano because it was all I had, and it was amazing! The garlic and olive oil puts this over the top and worked well to balance the strong flavor of the venison. I came across this soup I know the entry is from 3 years ago and I am wondering if you can swap out the lentils for quinoa?

My husband is not a big fan of lentils, but he can do quinoa. Do you think this would compromise the texture? I made this tonight and it was delicious- perfect winter warmer. Any tips would be fab! This is a favorite recipe of mine but I have come into a problem sourcing brown lentils. My Whole Foods used to carry them but now offer only green, red and black. Any suggestions as to the best substitute? Sarah — I am sure Amazon or other online grocery stores carry them, but I also think green would be fine here.

They just stay more intact, which some people prefer. The small brown ones Italian imported, not standard brown lentils I used are very close to green ones in texture. This recipe is fantastic. Quick and easy, but the depth of flavor is phenomenal. I have made it multiple times and keep coming back for more. Sarah, I have used green lentils every time… it is still perfect. Brown lentils mysteriously disappeared from all of my grocery stores, as well. Sue — Sounds like Seanna Lea way up the thread did successfully. I love, love, love this recipe.

I have made it numerous times and it is now my favorite to bring to a new mother. Lots of protein, fiber and good flavor to fill you up. I recently adapted the recipe to cook in the Instant Pot. I was wondering if I could share this on my blog, giving complete credit and link back to your original post for the original recipe? Cook everything the same as you would right up to the simmer step, but make this change to the ingredients: As soon as you open the pot, quickly stir in the greens, and when they are cooked to your liking, add the remaining 4 cups of water, stir to integrate.

One last generic tip: I love this recipe, and have made it many times. Sorry if someone else may have asked this question before, but how might you adjust this recipe if one is using a pressure cooker? I once used chorizo and it was absolutely divine. Perfect for fall or wintery evenings.

I added a few cups of organic chicken broth and macaroni noodles for added texture. My dude is a vegetarian but I make this a few times a year, just for me! This is so delicious! I swapped out the Italian sausage with thyme, basil, oregano, paprika, fennel seeds, a pinch of red pepper flakes and a little glug of red wine. This was really delicious!! I made it just as the recipe states but did include all the sausage and it was amazing.

My 2 year old ate it up too. Huge hit with the husband too — so hearty and flavor-packed. Also, I skipped the garlic oil at the end sorry Deb! I love this, and it will be great to have a quart in the freezer for a back up meal. This is now a part of our rotation and leftovers freeze beautifully! I alternate using sweet and spicy Italian sausage, depending on what I have on hand. I also use frozen spinach instead of chard to cut down on prep time. So delicious and hearty.