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Incredible lentil soup

sophia519 Dec 30, 2007 01:00 PM

I just made an incredible lentil soup. It's the 3rd time I have made it and I am still amazed at how good it is. It is a recommendation from a fellow chowhound (sorry I don't remember who). I want to thank whoever posted this intially -- it is truly one of the best soups I have ever made! In case my link doesn't work, it is called, "French Creamy Lentil Soup" on theculinaryreview.com site.


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  1. t
    Tay RE: sophia519 Dec 30, 2007 01:17 PM

    It looks delicious, but not at all creamy... I wonder why they refer to it as such?
    I make a much more "trencherman'" type: complete with the leftover holiday ham bone and lots of sliced potatoes and carrots. More like a lentil stew. I don't even have a true recipe so it's different every time.
    Yours looks more like what I refer to as "company soup". I'll have to try it.
    Thank you for passing it on to your fellow Hounds! :-}

    4 Replies
    1. re: Tay
      sophia519 RE: Tay Dec 30, 2007 01:23 PM

      Ham bone w/lentils sounds great, too. I think they refer to it as creamy because they suggest you add a dollup of sour cream to serve. It's delicious with or without the sourcream.

      1. re: sophia519
        Val RE: sophia519 Dec 30, 2007 02:56 PM

        Yep...ham bone with lentils is really great, I agree...Epicurious has a recipe with ham bone, lentils and a cinnamon stick...I think it's Spicy Lentil Soup.

        1. re: Val
          Tay RE: Val Dec 30, 2007 02:59 PM

          That sounds very interesting. Sort of a Middle Eastern kick...

      2. re: Tay
        vvvindaloo RE: Tay Jan 1, 2008 03:26 PM

        I think they probably refer to it as "creamy" bc part of it is pureed, thereby creating a thicker base, and eliminating its thinner, brothy quality.

      3. Cheese Boy RE: sophia519 Dec 30, 2007 09:59 PM

        I'm impressed with the use of balsamic vinegar here. I think I'll give it a try. I've been experimenting with liquid smoke in mine lately because I stopped adding a smoked hock, bacon, etc. So far the result is good -- less calories and healthier too.

        Lentil soup tastes very good if you drizzle it with a little evoo just prior to serving.

        5 Replies
        1. re: Cheese Boy
          sophia519 RE: Cheese Boy Jan 1, 2008 02:28 PM

          I do think the balsamic addition makes it. It is just a tiny amount but really adds a depth of flavor. I like the olive oil idea, too.

          1. re: Cheese Boy
            SweetPea RE: Cheese Boy Jan 1, 2008 02:48 PM

            Try some dulse seaweed in place of meat. I put it in a teaball thing.

            1. re: SweetPea
              Cheese Boy RE: SweetPea Jan 1, 2008 04:39 PM

              SweetPea, is the dulse seaweed used strictly to impart flavor, or
              is it an additional protein source we can eat? I'm curious as to why the tea ball infuser, and I'm wondering what kind of flavor the dulse seaweed adds.

              Also, sophia519, how much balsamic are you adding to say a pound or so of dry lentils ...? I'm curious if I should reduce/concentrate mine before making the addition.

              1. re: Cheese Boy
                sophia519 RE: Cheese Boy Jan 2, 2008 07:31 AM

                My guess is to just double what the recipe calls for 1 1/2 tsp. (I think) for 1 cup of lentils. Let us know how it turns out!

                1. re: Cheese Boy
                  SweetPea RE: Cheese Boy Jan 2, 2008 07:39 PM

                  I began using dulse at the suggestion of a health food store employee. I wanted to make vegetarian stews and soups but my husband missed the "meat" flavor. So initially it was to impart flavor. But it has nutritional benefits as well. I used the tea ball thing so I could take it out and he wouldn't know. He didn't like the appearance ("eww what's that"). Now he likes it and even notices if it's not there even when I use some meat; and I still use the tea ball.. When you use it (these are mainly crock pot things) it gets sort of in the way of how you want the finished product to look.

            2. c
              ChiliDude RE: sophia519 Dec 31, 2007 03:11 AM

              I saw somewhere else that eating lentil soup on New Year's Day is an Italian tradition for good luck in the new year.

              3 Replies
              1. re: ChiliDude
                vvvindaloo RE: ChiliDude Jan 1, 2008 03:22 PM

                Yep- lentils are a very popular New Year's tradition in Italy, often served with sausage. Don't forget to wear your red underwear (also an Italian New Year's Day tradition).

                1. re: vvvindaloo
                  ChiliDude RE: vvvindaloo Jan 3, 2008 02:27 AM

                  LMAO...red underwear? Who has that? I have to stay away from food with high fat content, so the salsiccia is not included in my minestrone...unfortunately. I love good Italian sausage!

                  1. re: ChiliDude
                    SweetPea RE: ChiliDude Jan 3, 2008 07:13 AM

                    that would explain red underwear

              2. e
                elise h RE: sophia519 Feb 22, 2008 08:44 PM

                Thank you for posting this recipe. It tastes like royalty lentil soup! I've made it 3 times in the last 2 months. It has a uncommon, wonderful depth of flavor. I use less tomatoes, as they seem to overpower the other flavors. I'm not a real soup fan, but now I'm a convert.

                2 Replies
                1. re: elise h
                  onefineleo RE: elise h Mar 3, 2008 02:29 PM

                  This is absolutely delicious. I didn't puree the soup, since I thought that the whole lentils would be provide a nice texture. I froze it, and it reheats beautifully. Thanks for this addition to our regular rotation.

                  1. re: onefineleo
                    sophia519 RE: onefineleo Mar 3, 2008 03:35 PM

                    I just had some from the freezer today for lunch. It does reheat beautifully. I'm glad you liked it!

                2. chef chicklet RE: sophia519 Mar 6, 2008 07:38 AM

                  Thanks I'm making this soon! Got a ham bone in the freezer calling me, now I know what to do with it. I love beans, lentils, or any soup!

                  1. nofunlatte RE: sophia519 Mar 6, 2008 06:29 PM

                    I made this a while back. It is delicious! It really does have more of a complex flavor than many lentil soups and is even better the next day. I used pancetta instead of bacon.

                    1. Meg RE: sophia519 Mar 20, 2008 06:04 AM

                      sophia...I have a leftover ham bone that I've been holding for lentil soup. I love the sounds of this recipe but it doesn't call for a ham bone. Do you think I could use it in place of the bacon? Also, what kind of "broth" do you use?

                      1 Reply
                      1. re: Meg
                        alkapal RE: Meg Mar 23, 2008 09:21 PM

                        it will still taste delicious with the ham bone. i would use plain water -- your ham and bone itself will flavor the stock. others may disagree.

                        i always think of green split pea soup with a hambone, though! maybe instead of brown lentils, i would sub green split peas! hmmm, new idea. i guess i'm hungry.

                        also 15-bean soup is good with a ham bone (bean mix at grocery -- omit using "flavor packet").

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