looking for a tasty lentil soup recipe
i've always made this with canned lentils, but you could easily cook your up and do this. lebanese lemon lentil soup:
--minced onion (optional)
--cumin (pinch or two to taste)
--salt (to taste)
--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.
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.
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.
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.
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.
I amalgamated a little bit from each recipe and made a pot of red lentil soup this morning. I am enjoying it right now.
What made a difference was throwing in tomatoes and tomato paste (used ketchup as a shortcut as I didn't have tomato paste). Had some lime and cilantro which I added right at the end.
This is the best soup that I have made in a long time. The last pot of lentil soup that I made was awful. It looked anemic and it didn't have any complex flavours.
This started out as a way to use up that leftover fennel bulb, but now I always keep a fennel bulb in the fridge for bean/lentil soups. I replace half of the onion in the recipe with chopped fennel and saute/brown them together. The flavor isnt overpowering but adds to depth.
One of my favorite soup recipe that I add lentils to is "Mixed Beans in Broth" or something like that from Deborah Madison's Vegetarian Cooking for Everyone. I'll paraphrase here - Cook a bunch of mixed beans - I use blackeyed peas, kidney beans, navy beans, chickpeas and lentils in broth or water with a little olive oil, bay leaf, cilantro/parsley sprigs and a fat clove or two of garlic. Remove aromatics, season to taste with salt and pepper. Chop together some more parsley/cilantro and garlic. To serve ladle soup in bowls, add a little fruity olive oil and a pinch of parsley-garlic persillade on top and pass with parmesan and cheese grater.
I have another vegetarian cookbook that has a slightly elaborate recipe for an eggplant/mushroom/lentil/tomato/cheese casserole. Let me know if you'd like me to paraphrase the recipe or get particulars of that cookbook.
I just made lentil soup last night, and here's how I did it. It turned out perfectly!
4oz thick-cut bacon, diced
2 Tbsp olive oil
3 cloves garlic, minced
1 med onion, diced
2 carrots, diced
2 stalks celery, diced
2 bay leaves
1 Tbsp dried thyme
1 Tbsp red pepper flakes
1 can diced tomatoes w/chiles, drained
4c low-sodium chicken stock
1/2c lemon cooking wine (sub 1/2c dry white wine @ juice from 1/2 lemon)
Fry bacon until cooked through. Add olive oil and garlic, sautee 2 minutes. Add onion, carrots, celery and spices. Sautee until carrots begin to soften. Add tomatoes, cook 2-3 minutes. Season with salt & pepper.
Add chicken stock, lentils, wine and water. Bring to a soft boil and cook for 30 minutes. Test broth and season appropriately, and check doneness of lentils. Cook 5-10 additional minutes if needed.
Using hand mixer, blend 5-10 seconds. Be sure to leave some chunks intact. Return to stove and bring to simmer.