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how do you season your lentil soup?

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noya Sep 14, 2011 06:35 AM

I make a really good lentil soup--but the Mr. and I were out recently and had some GREAT lentil soup. How do I get mine from really good to great? I'm thinking it's all in the spices, but not sure of which ones. Please please clue me in.

Thanks!!

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  1. ChristinaMason RE: noya Sep 14, 2011 06:37 AM

    Parsley, bay leaf, garlic, mirepoix, sometimes oregano, shallots, and lemon juice at the end---or a splash of wine vinegar.

    1 Reply
    1. re: ChristinaMason
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      noya RE: ChristinaMason Sep 14, 2011 10:36 AM

      sounds great

    2. biggreenmatt RE: noya Sep 14, 2011 06:46 AM

      Cumin, salt, pepper and fresh lemon. Seriously- fresh makes a difference.

      This recipe is from a local Toronto-area joint and it's killer: http://www.sababafoods.com/index_file....

      3 Replies
      1. re: biggreenmatt
        GretchenS RE: biggreenmatt Sep 14, 2011 07:55 AM

        I am with biggreenmatt -- fresh lemon juice takes it to a whole different level. Sometimes I use vinegar but lemon juice is the best.

        1. re: biggreenmatt
          n
          noya RE: biggreenmatt Sep 14, 2011 10:36 AM

          I LOVE middle-eastern style lentil soup. Thanks!!

          1. re: biggreenmatt
            pinehurst RE: biggreenmatt Sep 14, 2011 11:39 AM

            Thumbs up on this. I'd only add a few red pepper flakes, too.

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            odkaty RE: noya Sep 14, 2011 06:59 AM

            Black mustard seed, turmeric, cumin seed, hot peppers, onion, grated ginger and garlic. Or: cinnamon, cloves, turmeric, cumin, grated ginger and garlic, onions, sometimes hot peppers.

            Toast the spices over dry heat, then add oil, onions and peppers, followed by ginger and garlic.

            1 Reply
            1. re: odkaty
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              pine time RE: odkaty Sep 14, 2011 12:11 PM

              Ditto. Or garam masala, shah jeera, plus a bit of lemon. When serving, add more browned onions and eat with naan.

            2. f
              fourunder RE: noya Sep 14, 2011 07:44 AM

              Ham Bone....or smoked pork or turkey parts

              2 Replies
              1. re: fourunder
                jmcarthur8 RE: fourunder Sep 14, 2011 03:24 PM

                Agreed - I only make lentil soup if I have a good ham bone to make broth first. The soup then simply has onion, celery and carrot, some thyme, maybe some red pepper flakes. I usually throw some of the chopped ham in, too.

                1. re: fourunder
                  dave_c RE: fourunder Sep 14, 2011 03:44 PM

                  1+

                  Ham or smoked turkey is my usual basis.
                  Mirepoix, garlic, parley, bay leaf, salt and pepper.
                  Sometimes tomatoes or curry powder (rare occasion).

                2. monavano RE: noya Sep 14, 2011 11:44 AM

                  I love Egyptian Red Lentil Soup- similar to what's mentioned above.
                  Example:
                  http://recipes.sparkpeople.com/recipe...

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                    Lotti RE: noya Sep 14, 2011 03:51 PM

                    There are so many different flavours that can be used, I'm wondering what you think was in the GREAT lentil soup you tried. I love mine, but one day I craved a coconut curry, so I added a can of coconut milk and some curry powder to my favourite recipe: http://www.food.com/recipe/lentil-sou... and enjoyed a whole new taste. Also, what is your own soup like? - ie: do you remember the origin of the recipe?

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