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Aug 25, 2006 03:20 AM

looking for a tasty lentil soup recipe

I am trying to incorporate more legumes into my diet. Have a bag of red lentils and would love to do something with them, either make a red lentil soup or something else that is tasty.

Any suggestions would be appreciated. Thank you.

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  1. i've always made this with canned lentils, but you could easily cook your up and do this. lebanese lemon lentil soup:
    --cooked lentils
    --chicken stock
    --minced onion (optional)
    --cumin (pinch or two to taste)
    --salt (to taste)
    --dried mint
    --lemon juice (to taste)

    saute the onion in olive oil or butter until translucent. add the chicken stock. bring it up to a simmer, then add the lemon juice, lentils and salt. bring up to a simmer again. add the cumin and mint leaves; simmer for another couple of minutes, then serve. mmmmmm.

    1. I make a similar combination of ingredients as above but in more of a salad form. Cook the lentils in chicken stock with spices, garlic and onions. Let the lentils cool slightly then toss in baby spinach, a few handfuls of fresh herbs (parsley, mint, basil, etc...),lemon juice, olive oil if needed.

      1. Here is one I use, from Ina Garten.

        Lentil Vegetable Soup
        The recipes and text are from The Barefoot Contessa Cookbook, by Ina Garten. Excerpted by permission from Clarkson N. Potter Publishers, a division of Random House, Inc. 1999
        Photographs by Melanie Acevedo

        This is a delicious and hearty winter soup that gets a lot of its flavor and texture from French lentils. They are the small green ones that are available from specialty food stores or by mail order. French lentils make this soup taste fresher and less starchy than the traditional American ones.

        Note: As lentil soup sits, it will thicken; just add more chicken stock to get the right consistency.Red wine vinegars vary greatly in strength. Put half the vinegar into the soup, taste it, and then add the rest if you want more.

        Yield: 8 to 10 servings


        1 pound French green lentils
        4 cups chopped yellow onions (3 large onions)
        4 cups chopped leeks, white part only (2 leeks)
        1 Tablespoon minced garlic (3 cloves)
        1/4 cup good olive oil, plus additional for drizzling on top
        1 Tablespoon kosher salt
        1 1/2 teaspoons freshly ground black pepper
        1 Tablespoon minced fresh thyme leaves or 1 teaspoon dried
        1 teaspoon ground cumin
        3 cups medium-diced celery (8 stalks)
        3 cups medium-diced carrots (4 to 6 carrots)
        3 quarts chicken stock
        1/4 cup tomato paste
        2 Tablespoons red wine or red wine vinegar
        Freshly grated Parmesan cheese.
        In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot on medium heat, sauté onions, leeks and garlic with the olive oil, salt, pepper, thyme and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and sauté for 10 more minutes. Add the chicken stock, tomato paste and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

        1. this is one of our favorites from wegmans.

          Spicy Red Lentil Chili

          Serves: 6 Active Time: 30 min Total Time: 1 hour
          1 cups red lentils
          4 cups + 2 Tbsp water, divided
          2 Tbsp butter
          1/2 cup onion, diced small
          1/4 cup (about 1 stalk) celery, diced small
          2 Tbsp garlic, chopped
          1 medium (about 1/2 lb) tomato, cored and diced medium (1 cup)
          2 cups vegetable broth
          1 Tbsp Tabasco Sauce
          1/8 tsp turmeric
          1/8 tsp cumin
          1/8 tsp cayenne pepper
          1 tsp sea salt
          1/2 tsp black pepper
          1/8 tsp chili powder
          2 Tbsp corn starch
          1/4 cup finely diced green bell pepper

          Bring lentils and 2 cups water to boil on HIGH heat; turn off heat. Remove half lentils and liquid; place in food processor or blender and puree, about 1 min.
          Melt butter in soup pot. Add onions and sweat(soften without browning)2 min. Add celery and garlic; sweat 5 more min. Add tomatoes; cook 5 min.
          Add vegetable broth, 2 cups water and seasonings. Bring to simmer.
          Add reserved whole and pureed lentils plus liquid, and cook until lentils are tender, about 15 min.
          Combine cornstarch and 2 Tbsp water to make a slurry. Bring soup to boil; add slurry and stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season with salt.

          Recipe featured in Wegmans Menu Magazine Winter 2004, on pg.61.

          1. Lebanese Lentil, Chard and Lemon Soup (Shorbet Adds bil Hamud)

            Earthy but lemon-bright, filling but not heavy, good hot, good cold and best two days later. A bowl and a half with a couple of slices of country bread followed by a cup of yogurt drizzled with honey and a handful of Iranian dates made a fully satisfying and healthy meal.

            Sauté 1 medium ONION, chopped, in 2 tablespoons OLIVE OIL until it begins to brown. Add 2 cloves GARLIC, finely chopped, and stir for 2–3 minutes. Add 2 cups green or brown LENTILS, picked over and rinsed, and 10 cups STOCK or water (I used half canned chicken broth and half water). Bring to a boil and add the chopped stalks from 1 large bunch of SWISS CHARD (the red stalked varieties are particularly attractive in this dish). Partly cover and simmer for 10 minutes. Add 3 medium BOILING POTATOES, peeled and cut into 1/4-inch cubes, and simmer 10 minutes more. Add the chard leaves, cut into ribbons. Simmer 10–15 minutes or until tender. Thin with water, if necessary, and season to taste with salt.

            Meanwhile, heat 1/4 cup OLIVE OIL and 1 medium ONION, finely chopped, in a skillet over medium low heat. When the onion turns translucent, add 4–5 medium GARLIC CLOVES, finely chopped, and 1/3–1/2 cup CILANTRO LEAVES, finely chopped. Raise heat to medium and cook, stirring occasionally, until the garlic begins to colour. Remove from heat, cool a few minutes, and stir in the juice of 2 large LEMONS. Add to the soup just before serving.