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Dec 30, 2007 01:00 PM

Incredible lentil soup

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 site.

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  1. 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

      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

        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

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

      2. re: Tay

        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. 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

          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

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

            1. re: SweetPea

              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

                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

                  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. 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

                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

         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!

              2. 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

                  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

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

                2. 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!