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Impressive but simple

Meg Apr 12, 2007 07:40 AM

Made a lentil soup the other night with sausage and spinach that was restaurant quality delicious, but so simple....my favorite combination. It was so good that the night after my husband and I had it for dinner, I served it again for out of town guests. The combination of black and cayenne pepper gave it a great edge, but without overpowering the lentils. A terrific change of pace from more traditional herb or cumin flavored lentils.

I'm putting this recipe away in a special place so that I'm sure to repeat it (and have included it below). What are your favorite tried and true recipes? Those great dishes that make your company think you spent hours slaving over the stove...

Lentil Soup with Sausage and Spinach

My variations....I used leftover easter kielbasa instead of sausage, made it on the stove top, added several cups of extra beef broth, a carrot, and lots of extra cayenne pepper. Btw, it's delectable without the meat.

  1. l
    lexpatti Apr 14, 2007 06:25 AM

    I just love Giada's pasta fagioli (i add an herbed sausage to make it heartier and add the herbs themself instead of sachel) http://www.foodnetwork.com/food/recip...

    We went to a nice italian rest. recently and hubby ordered their pasta fagioli and he loved mine (Giada's) better. :-)

    1. s
      sophia519 Apr 14, 2007 06:01 AM

      I made this soup last night and my boyfriend said it was one of the best things I have ever made. It was delicious. Like Meg suggested, I added a carrot and 2 extra cups of beef broth. I cooked it over the stove. Instead of sausage, I used ring bologna and browned it before adding. It took only 1 1/2 hours to cook. I am sure I'll be making this again. Thanks!

      1. n
        nyfoodjoe Apr 13, 2007 08:11 AM

        Try using escarole instead of spinach

        1. l
          laurendlewis Apr 13, 2007 08:07 AM

          My mother-in-law made an appetizer for Xmas lunch that was divine - sounds odd, but it really tasted fabulous. Frozen spinach souffle - prepared according to directions - and cut into indiv pieces. Topped with an artichoke bottom (she used fresh, but whatever). Topped with lump crab meat. Topped with hollandaise.

          I did a variation with saffron-citrus aoli and shrimp for valentine's day.

          You can dress it up to have a really great presentation too. It's from some Junior League or Garden Club or one of those "essential Southern Lady's" cookbook.

          3 Replies
          1. re: laurendlewis
            Meg Apr 13, 2007 01:36 PM

            Stouffer's makes a great frozen spinach souffle. There's a recipe on the inside carton that I've been meaning to make for Chicken Florentine. It sounds like it would fit the bill....simple and delic.

            1. re: Meg
              Val Apr 14, 2007 04:46 PM

              Yep, one of my son's goes nuts over that Stouffer's Spinach Souffle...it's pretty good for frozen, along with their macaroni & cheese--creamiest I've ever had...ever.

            2. re: laurendlewis
              bryan Apr 14, 2007 05:25 PM

              Wow. This reminds me of a recipe I haven't thought of in years. You defrost Stouffers spinach and their corn souflee. Spread some spinach souflee on a crepe, top with a crepe, spread corn souflee on that, etc. Untill all the souflee is used up. Top with parmesan and bake until puffed up. It's quite good.

            3. j
              Janet from Richmond Apr 12, 2007 07:55 AM

              This one is scary easy and is a slight (very slight) variation on a Giada recipe. Bring 4 cups of chicken stock to a boil (I use the brand in the yellow carton). Add one 9 oz package of tortillini (sometimes I use cheese, sometimes something else) and cook until just tender. Serve in a bowl with chiffonades of fresh basil, lots of black pepper and sprinking of parmesan cheese. It is scary easy and people rave over it.

              5 Replies
              1. re: Janet from Richmond
                Sharuf Apr 13, 2007 02:08 AM

                Fresh tortellini or dried?

                1. re: Sharuf
                  Janet from Richmond Apr 13, 2007 05:48 AM

                  I have made it with both and either way works great.

                2. re: Janet from Richmond
                  LulusMom Apr 14, 2007 10:28 AM

                  This sounds incredible. How much basil do you use?

                  1. re: LulusMom
                    Janet from Richmond Apr 14, 2007 12:01 PM

                    I would say about a teaspoon per bowl.

                    1. re: Janet from Richmond
                      LulusMom Apr 14, 2007 01:57 PM

                      Thanks Janet - I'm going to be making this one soon.

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