Just reading the recipe, I knew this was a winner. Made it tonight (with green French lentils; worked fine), and we loved it! Definitely a keeper. So good!
I’ve now made this twice in one week at my firehouse. My crew is begging me to cook it again and again. With homemade bread on the side. They’re lucky little fuckers!
Late to the game, but I finally made this (sans nooch), and it’s legit one of the best soups I’ve ever eaten. SO good. I used Reginetti, they have ruffles like a lasagna noodle, but more of a bite like a trumpet.
Hey, what would you think of substituting the Bragg's with Kalamata olive juice? I've found that Kalamata juice makes my Italian sauces pop. Maybe I'll just try it, but seriously, I want this soup for breakfast every day. It's amazing.
I’m a longtime fan and cook and am LOVING the latest writings on tips/tricks/additions to increase depth of flavor. I canvas looooads of recipes and there’s not a ton on that out there. Y’all are good. Question: if I DID want to simmer this soup on the stove all day, is there a good place in the recipe to do that? In other words, do any of the ingredients/seasonings *not* take well to a long slow simmer? Thx!
So glad you’re loving the recipes and tips. Soups are such a good way to showcase layers of flavor and how to build them. For a long low simmer, just leave the pasta out until the end.
I’m adding this to my soup plans (which currently are one soup per week). But in the meantime, I’ve misplaced the access info for the Broiler Room recipes. Would you mind sharing that again, please? I promise to write it down properly this time!
Green is the better of the two but will break down more than the black lentils do. The green lentils only need about 15 minutes to soften so I’d throw the pasta in before they’re tender so they don’t turn to mush by the time you serve. Let me know how it goes!
Just reading the recipe, I knew this was a winner. Made it tonight (with green French lentils; worked fine), and we loved it! Definitely a keeper. So good!
I’ve now made this twice in one week at my firehouse. My crew is begging me to cook it again and again. With homemade bread on the side. They’re lucky little fuckers!
love to learn our food is feeding a firehouse crew
If y’all ever make your way to Portland Oregon, you can come have a meal at the firehouse.
I’m there, for sure
Holy shit, this recipe is fucking delicious. Wow.
Late to the game, but I finally made this (sans nooch), and it’s legit one of the best soups I’ve ever eaten. SO good. I used Reginetti, they have ruffles like a lasagna noodle, but more of a bite like a trumpet.
I’m glad you liked it! I’m pretty proud of it
This was so delicious! Thank you!!
Rad, thanks!
Hey, what would you think of substituting the Bragg's with Kalamata olive juice? I've found that Kalamata juice makes my Italian sauces pop. Maybe I'll just try it, but seriously, I want this soup for breakfast every day. It's amazing.
I think that is one of the best and most interesting subs I've heard in a long time. Do it! Im inspired and will try it out next time I make this too.
We’ve been putting kalamata brine in pasta sauce for years. Absolutely worth doing!
I've used it in pastas before but never soup. What was I thinking?! I love this idea.
Ok, Braggs is better. I tried the kalamata brine and it wasn’t as good!
Damnittttt
I’m a longtime fan and cook and am LOVING the latest writings on tips/tricks/additions to increase depth of flavor. I canvas looooads of recipes and there’s not a ton on that out there. Y’all are good. Question: if I DID want to simmer this soup on the stove all day, is there a good place in the recipe to do that? In other words, do any of the ingredients/seasonings *not* take well to a long slow simmer? Thx!
So glad you’re loving the recipes and tips. Soups are such a good way to showcase layers of flavor and how to build them. For a long low simmer, just leave the pasta out until the end.
Made this (finally) last night for a group of non-vegans, and it was a hit. So great, as usual. Thank you!
What would you suggest subbing for the mushrooms if 🍄 just make you cringe? Lol
just leave them out and up the lentil measurement to 1 cup!
Can't wait to try this beauty. Any particular reason for not using IP??
I don't have one., that's all I live in a small place and storage space is an issue so I keep it simple.
I’m adding this to my soup plans (which currently are one soup per week). But in the meantime, I’ve misplaced the access info for the Broiler Room recipes. Would you mind sharing that again, please? I promise to write it down properly this time!
hahaha, no worries. just type in your email that your subscribed with and the the pass: roastme. Let me know if you have any other problems!
Thank you! I can now resume plans for the 5 spice delicata soup for Wednesday. 😊
Question about lentils. I have red and green but no black. Would either of these be a good second choice?
Green is the better of the two but will break down more than the black lentils do. The green lentils only need about 15 minutes to soften so I’d throw the pasta in before they’re tender so they don’t turn to mush by the time you serve. Let me know how it goes!
I will. I’ll also put blacks ones on my shopping list. Thanks!
This looks wonderful! Will it freeze or at least keep and heat up well? I'm thinking it would be great meal prep!
It’d be great. If you’re worried about the noodles being too soft, just cook them after as the stew is defrosting
Thanks! Will do!