The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our videos and sharing our family table each week. Also, if you love honest and unpretentious food talk with a bit of sarcasm be sure to check out our podcast RU-vid channel: www.youtube.com/@sipandfeastpodcast. This week's episode is all about Thanksgiving sides and next week we will cover the game plan to make the least stressful Thanksgiving day possible.
@@GoGreen44 Critical?? 🤔🙂 Tara is thorough. She always tries to offer up lots of suggestions for Jim and the viewers to consider, plus she gave it a 9. That's almost perfect.
I just don't like Turkey dinner. Love turkey cold cut though. As a matter of fact, I don't like Thanksgiving at all. Such a ridiculous holiday in my opinion.
I don’t know what it will be like live….I’m afraid it will get a little hectic and chaotic. I like the serenity and the smoothness you usually have when teaching a recipe. It’s very relaxing and makes the cooking look easy and something I’d want to do. And Jim, I think you’ll have a tendency to wander off-track….you know how you need your North Star!😉Anyways, love you guys just the way you are!
Looks good, Jim! And Tara’s suggestions and ideas are good too. Actually, I always think soups are to be made differently every time you make them, with no “set-in-stone” recipe. Sometimes hot sausage, sometimes sweet or none, sometimes the whole bag of lentils, sometimes half, vary the veg somewhat, maybe spinach or kale or any leftover leafy greens, skip the tomato sometime, maybe have more tomato…..anyways, that’s how I think of soups. It’s whatever is in the fridge and whatever you feel like today…
Humans evolved around soups. Good way to get hydrated and use whatever was on hand. You've got the right spirit driven by thousands of years of evolution.
I just made this soup for my girlfriend and myself tonight and it was great. I used spicy Italian sausage because we both like a bit of heat and it turned out great. I really love being able to make a good meal with minimal cleanup. Aside from the cutting board, the dutch oven, the bowls used to eat it and some utensils, there was no other cleanup. Thanks for helping me step up my cooking game, I've tried about 6 or 7 of your dishes following your instructions and they've all turned out so well.
My grandfather used to add a tablespoon of red wine or sherry vinegar after plating his dish. It is something I do as well as it adds acidity and extra flavor. I recommend trying it on your next lentil soup. I also process the aromatic vegetables to a finer chop so they do not compete with the lentils in this dish and they get incorporated and help thicken the broth. I also add small pieces of potatoes which add some starch to the dish as well.
Just made it. Still simmering, so far, delicious. I used a whole lb of lentils, probably shouldn't have, had to add some water to get the right consistency. . One suggestion-- since I don't have fresh basil in the winter, I use a spoonful of pesto from Costco, works out fine.
Parmesan rinds: don't keep them in the fridge. Cube roughly and freeze, add in soups at the start. they soften and can be eaten. delicious, add texture.
Your soups and stews have been our go-to fall/winter comfort foods. So delicious, so simple, and reminds me of my italian dad's cooking. You guys are absolutely killing it with this channel!
I just made this soup minus the zucchini- I bought a cucumber by mistake, have NO idea what I was doing in the store - and also the basil because there was none in the store. Still DELICIOUS! This will become a go to winter comfort food for me. Thanks!
Everyone in my household is sick, so I thought I’d try this recipe while they were all sleeping and couldn’t interfere in the kitchen. The only thing I changed was exactly what your wife requested. More Lentils!😄 What a hit! So hardy and so delicious I think you might have cured them all. Time to rename the channel,…Dr. Sip and Feast. 😉 Thanks for the recipe.
Personally prefer these short version (non-live) as I don't want to have to skip through to try and see the steps. Maybe post two versions? A live version and an edited recipe version?
simmering as I write this. thank-you for this easy, stress-free recipe. I had everything! usually I'm missing 1 or 2. it is delicious. I'm opting out of adding the basil&parsley because the flavors are awesome as is. thanks again..
I’ve made several of your dishes and all have been well received by my wife. Your style of letting the home chef make their own decision to their personal preference is excellent . If you did a live feed I would be all in on that!
I made this soup today for lunch. My husband is not a big fan of lentils, and he loved this soup! I just discovered your channel, and I'm excited to try more of your recipes. I've seen some of your recipe videos, and I also prefer the format you currently have.
This is easily my favorite cooking channel. You’re to the point and make delicious and hearty meals any person would be happy to add to their cooking arsenal! Reminds me of the food I grew up with. :)
Love, love, love your channel have tried many of the recipes… Going to do this one as soon as I get to the grocery store to get a few of the ingredients out of! Thank you for sharing. I think my family would starve without you.
Yes to kale and more lentils, so it’s really a full meal in a bowl. I might do hot sausage, since that’s what I have right now. But love the idea of all the fresh greens in an essential winter soup! 🇨🇦💕
Hi James, completely unrelated to recipes. I was watching one of your videos on my phone. My son was sitting on the couch and asked if it was a Jay Cutler video. I said no it’s the Long Island Italian guy from Sip and Feast. My son then made me watch a Jay Cutler video. While the accents are not the same your voices are very close. Thought I’d share it with you. Happy holidays. I love your channel, especially your son’s comments at the end. I have family visiting from England for the holidays. Planning to wow them with one of your classic recipes. Thanks for the awesome videos.
almost identical to a soup ive made often :) my family loves this one. i usually add Tara's suggestion of the kale but we omit the zucchini and white wine (ill have to try adding these). the texture and flavor of the kale really pairs nicely with the sausage, highly recommend. nice recipe!!!
might hit it with some lemon in the final seasoning stage or even sear a 1/4-1/2 lemon w/ EVOO, then squeeze it in at the end....maybe not so fitting for the winter though. I'm def trying this, looks really good.
I made this soup tonight because I didn’t know what to make for dinner and I had Italian sausages. OH MY LORD it’s delicious!!! I did do some tweaks to my taste but my goodness I’m so excited for my husband to come home and try it. Perfect intermediate recipe for delicious soup. Only took me 1hr 30ish min
I love your videos been watching for a couple years! Let this lentils soak in some cold water overnight! I promise it will make them so much more tender.
Tried this tonight for dinner. Extremely delicious and satisfying. I didn’t use any wine, and used 6 cups of broth. I thought the consistency was great. I also subbed sausage for turkey bacon (since my attempt was spur of the moment/last minute). Turned out amazing and had some bread to dip as well. That Parmesan rind that was sitting in my fridge from a previous video did wonders.
Hey, I enjoy your cooking videos very much, simple explanations and easy to follow. Could you include more vegetarian recipes in your videos maybe for those who do not eat meat?
I use to use pressure cookers but now use a fast cooker. After reaching pressure it takes 20 minutes and the flavor is incredible. The high pressure brings out much more flavor and almost eliminates effort. Soup stock is easy to make under pressure as well. I'm defiantly going to try your recipe.
I made this tonight. Didn’t use wine and used only 1 cup of water. I was using a 5 Qt Dutch oven and it was maybe a half inch from the top, it was definitely too small. I used store bought, regular sodium chicken stock and didn’t have to add any salt. Turned out fantastic. Would absolutely make again.
I ❤️ your channel. I added sweet sausage to your minestrone soup. It was amazing. This recipe I added Calard greens and jalapeño pepper. You have taught me how to really add flavor.
How haven’t I come across you sooner?! It’s mind boggling. Love what you’re up to and doing! Looking forward to viewing/seeing, forget about tasting, MORE! Congrats on the success of your channel!
If anyone hasn’t tried his recipes, please do. Whenever I need a good recipe I look here and I have never been disappointed. Some of them are some of the best things I’ve ever had. His Italian Wedding soup recipe is amazing. Definitely try it. I did his lentil soup recipe before and it was awesome. I will try this one soon.
Delicious! I made the recipe with grated parmesan as I had no rind and home made sausage and my husband loved it and said it’s a “keeper.” I am dairy free (sadly) so my batch had no cheese, but it was still really really good. I love your recipes and your relatable style of cooking.
Thank you for this video! Wow. The recipes you show are good. I'll make this one for sure. And you're videoas are not posed or insincere. This is the kind of content that makes me love RU-vid. But the quality of your videos is amazing! Audio is crystal clear and and the video is beautiful. Not just OK, beautiful. Better than most TV cooking shows. Thank you.
I'm in Oklahoma and I've Loved tons of stuff that you've made and I've made it and it's awesome and this is going to be another one that I'm probably going to enjoy my husband's most favorite is the pepper and sausage dish
I take about 1/4 to 1/3 of the finished soup and use an immersion blender to make a thick combination of flavor and add it to the main soup. I like it more thicker than what is presented here.
Oh this looks really good! I'm going to make this today. I have all the ingredients at home right now. Thank you for sharing this recipe with us. You're the best. Hope James is doing well with his sports 🥰🥰👍🏻👍🏻
Tara, I don't think you're getting enough credit for everything you do. Mom, wife, friend, support, camera, editor, professional, and more; I hope you treat yourself to a spa day occasionally. Love you.
I bought a meat masher a couple of months ago after watching you use one. BEST PURCHASE IN YEARS! That tool is amazing. Cannot recommend it enough. Love the video, as always! Peace! ❤
Aloha. I do lentil and sausage soup, and have been for years. Mine is different, but I always use the whole bag. It will last for days in the fridge, and you can always give some to a friend or coworker.
In winter and autumn we eat something pretty close to this at least once a month, I'm a spaniard. If you can try swapping the sausage with a piece of pork belly, a piece of "morcilla" (spanish blood and onion sausage), a piece of chorizo and a couple of pig trotters. We don't use the zuchinni and go pretty hard with sweet paprika, but it's basically the same recipe.
Looks great! Going to try this with some veggie stock and skip the sausage as I have a family history of Cancer and need to avoid the lead in chicken stock and IGF-1 in meat. Thanks for posting
I made this last night and it was delicious. I did not add extra virgin olive oil on top but I did add grated parmesan. My husband told me not to lose the recipe.
OK. I just made this and the entire family agreed it was delicious. I didn’t have any zucchini so I skipped it and I used a little frozen pesto I had made instead of basil. So good.
