That looks wonderful. I had one of those days today, and I told my boss that I had to go outside because I was going to get loud. I did, I screamed my head off, and then I calmed down, finished the day, came home and made pizza. That's another thing I always look in the fridge if I have something left over. I had leftover canned tomatoes, leftover garlic butter, and leftover pizza sauce. The butter went into the crust, which turned out AMAZING, the pizza sauce went on the pizza, the tomatoes I tore up on the pizza and used the juice for a Bloody Mary. I also put some sun-dried tomato and mushrooms. It was really good, and now, I'm going to make that soup. That just looks too good!
This looks absolutely delicious! I'm thinking of making this on my next day off, only I'm thinking of using Portuguese chouriço or lingüiça, it'll be so comforting for the cooler weather.
At first glance, I thought the dollop of sour cream was a poached egg. That being said, I think popping a poached egg on top of that bowl might be amazing???
Wow! Made this tonight with red lentils and it was absolutely delicious! Even the hubby who hates kale devoured it! This will be a great fall and winter staple in our house!
Does anyone Else, Notice how, Food wishes, Enunciates his videos; because, I often, Find myself, In my own head, Doing the exact same thing, When I, At times, Cook food.
Ehi, that's Cavolo Nero! :D It's a type of Kale very popular in traditional tuscany cuisine, especially in soup with legums and farro, and with sausages. Roast in the pan some whole tuscan sausage with some garlic, (fresh sausages flavoured with garlic, pepper and just a hint of stuff like cloves and cinnamon,) then add the Black kale leaves chopped and let it simmer till they are cooked. Eat it with tons of bread. (Usually, in tuscany, sourdough bread made without any salt)
I made this tonight and omg yes!!! Thank you for sharing this. I've wanted to try lintels but didn't know how to make them and taste good. My 3 kids and husband ate it BIG plus.
Hey Chef John, I made it and it was delicious! I would take out some salt and use a quarter teaspoon of black pepper. Its so good, it's going in my rotation
I tried Spaghetti al Tonno, Spaghetti Aglio/Olio and Tomato Soup. All were perfect and I dont know how to improve any of them. Today I cook all three recipes in a regular basis.
Canada's Thanksgiving is this weekend, and I've been thinking about your beans & greens/cassoulet recipes. Not surprised to see this sausage & lentil stew.
It's a lot similar with our Brazilian feijoada, but we use a lot diferent parts of pork, black beans and the greens we serve a part. Really, really yammy!!!
In Germany, we use a sausage called "Mettenden" for lentil soup and "Grühnkohl" (which just means Kale, but is the name of the dish as well). This recipe is basically both dishes combined! Good Idea.
Where I'm from we only have green and brown lentils...never saw black lentils before..but we make ours with coconut milk and lots of pumpkin and fresh herbs....salted meat is an option...
Looks delicious! I love dinosaur kale, it works really well for cooked dishes. I wonder if it's called that because of how colossal the plants can get?
You can, and I often do, but it depends on the dish, and how intense a sausage flavor you want. Here, I didn't really want too much of the fat to render out, which can overtake the lentils. But that's, your call. You are the tarjei99, of what is sublime.
@tarjei99.....WHERE YOU AT DUDE!! The great Chef John *pinned your comment* , *_answered your question_* , *_AND MADE YOUR NAME INTO ONE OF HIS RHYMES_* !!!!!
I still save the stems and toss some in with the carrot, onion, and celery when I make large batches of chicken or beef broth. Having kids requires I take any opportunity I can to sneak in a bit of veg, lol
You are the Lucy Liu of your lentil sausage and kale stew........ Also that is the ugliest most delicious looking stew I've seen. Can't wait to make it after a day of playing in the snow with the nephews.
I'm the kind of guy who always eats the garnishes and decorations, as a protest against people putting things on my plate that I'm not supposed to eat.
Zulbak - lol. I was responding to ToastEngineer about garnishment as sublime. Like you said, kale used to be used as garnishment only but ToastEngineer ate garnishments in protest. Since he is left brain (engineer) it’s to be expected.
Of late I have had a real taste for Kale for some odd reason. And with the cooler temps coming to New England, I think having a pot of this, that you can just warm up during the week will solve my what to eat for lunch!
Sometimes, I like to pretend Chef John is my dad and it gives me comfort. idk I feel like he sounds like he's the best dad ever and wants to make sure you're eating well but also, that you know how to cook to survive on your own. And theres just something so comforting about that. I've been watching you and cooking your recipes for my mom since I was 14. I'm 25 now and I can't tell you enough how much I and my mom, appreciate you. Thank you
food is energy, what you eat and how it makes you feel is very important, that wheat grass and ginger is very good for your nutrition, but how does it make you feel? yeah, good food makes you feel good and keeps you feeling good.
Excellent! I’ve become interested in lentils lately and am experimenting using different additives...cumin, garlic, sage and onion sausages, tomatoes etc. etc. This recipe is now an addition to my recipes. I also enjoy red lentils that if cooked one part lentils to two parts stock I get a product that looks and acts almost like fudge which I have used as a potato substitute and is out of this World delicious. Thank you for this recipe. I value you and your videos very much. Cheers, Colin.
I know there's no creativity in my request, but can you please show us delicious IBD recipes? I have tried to make some IBD friendly food but it tastes so bland I gave up eating lol. IBD is Inflammatory Bowel Disease
You have to be more specific, as I’ve said before under every comment you leave about this. Every IBD sufferer is different, some get sick from certain foods others can eat. Making an IBD friendly dish is basically serving a glass of water because this request makes no sense.
L O it completely depends on what symptoms you're having. If you're in remission, you can eat literally anything (not that you should) but with a focus on health and including low inflammatory foods and not eating junk food. If you're having issues, stick to low fiber foods. No one ever said you can't season it.
The only thing I would do different is skip the sour cream and instead drizzle some raw extra virgin olive oil on top. And, not sure why you say it’s not visually appealing - these dishes are a work of art to the well trained (and well fed) eye
Love me some lentils! However, I've recently gone full pescatarian so what would you recommend for a meat substitute? Frankly I wouldn't mind just this dish without the meat, but I think it would feel like it was missing something.
Alright, my dear Chef, please tell me if it is easier to presoak the lentils the night before and did you check for pebbles? Also I have heard lentils cook faster if the salt is added last, please also let me know on this, you Fabu king of the lentil beans..
Hi, Chef John! Can you do a drunken spaghetti dish? You know, when you cook the pasta in red wine to give it that glorious dark red color, and top it off with some porcini mushrooms and a dollop of seasoned ricotta cheese? I would love to see your take on something like that.
Chef John, could this be modified to be a slow cooker recipe? Sounds amazing and wanted your professional opinion on it before I even bothered with trying to modify your beautiful recipe.
Of course you wash it before chopping, so as to not wash flavour/nutrients away from the damaged cells. No contest, kale is a friggin' unwieldy pain as far as getting it home and prep goes, but that is what salad spinners are for(*). (*): actual salads I put in a nettle cloth and swing them about outside... much less of a pain than picking smal parts out of the salad spinner basket.
I was thinking the same thing. I LOVE their sausages! I don't eat meat, and I'm not always a fan of things that pretend to be meat, but their sausages are among the few exceptions.
Would this work okay with pre-cooked black beans instead of black lentils? Okay I've patiently waited 15 minutes for a reply :) I'm going to try it and report back. Update: OMG it's really good with black beans! This recipe seems very flexible. It works well over a bed of white rice which enhances the presentation too.
