ISO: good lentil soup

[lorilei]

I've been sitting on a bag of nice red lentils for a while now, waiting for the weather to cool slightly so that I could make some nice soup :)

And now the time has come.

I have a standard lentil soup recipe that I normally use (onions, carrots, lentils) -- but I'm in the mood to hear what kinds of soups some of you make. Different is good. Right?

Would you mind sharing?

[sneezles]

I have a recipe for Sopa de Lentejas con Piñ, Peras, y Plátanos, Lentil Soup with pinapple, pears, and plantains. It also has chorizo so it's not veggie but that could probably be omitted.
Interested?

[greysangel]

I make this as a soup and also use it nice and thick over pumpkin ravioli or gnocci. (also works over perogies!)

Red Lentil and Apricot Soup
Reluctant Gourmet Website


2 Tbl olive oil
1-1/2 cup dried split red lentils, rinsed
1/2 tsp. ground cumin
1 large onion, chopped
5 cups of homemade chicken stock
1/2 tsp. dried thyme
2 cloves garlic, chopped
2 Tbl. fresh lemon juice
Salt and pepper, to taste
1/3 cup dried apricots, chopped
3 ripe plum tomatoes, peeled, seeded and chopped


1. In a large soup pot, heat the oil over medium heat. Add the onion, garlic, and dried apricots. Sauté until the onion is translucent, about 12 minutes.

2. Add the lentils to the chicken stock. Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, about 30 minutes.

3. Stir in tomatoes, cumin, thyme, and salt and pepper. Simmer, covered for another 10 minutes.

4. Remove half the soup and puree it in a food processor or blender. Return the puree to the pot and season with the lemon juice and salt and pepper to taste. Simmer for another 2 to three minutes and serve.


JeAnne

[Natasha]

Originally posted by lorilei
I've been sitting on a bag of nice red lentils for a while now, waiting for the weather to cool slightly so that I could make some nice soup :)

And now the time has come.

Why has the time come? Did you buy a chair to sit on instead?

Sorry...so sorry... :D . Time to cut the corn and get back to work.

Natasha

[deb]

I have the Monday morning blahs...thanks for the chuckle Natasha!

[beacooker]

I'm not claiming its a very different lentil soup, but I made the one in the Sept issue to eat for my lunch all this week, and it is very good. I think I'll have to try the greysangel's apricot one next time!

[lorilei]

First of all, I must chastise you -- Natasha -- for taking time out of your busy day to harass me so :)

Secondly, I must thank you, JeAnne, for the yummy looking recipe. With pierogies.... sounds enticing.

And thirdly (gosh, I'm outta breath), I've got to ask sneezles to post that fascinating sounding recipe... fruit, lentils.... how bizarre :)

Thanks, again!!

[SusanMac]

Yes, Sneezles! Please post your lential soup recipe. I'd love to cook more with plantains, but have no idea what to do with them.

[sneezles]

Sopa de Lentejas con Piña, Peras, y Plátanos
(from Savoring Mexico)

1 1/2 cups lentils
8 cups water
1 white onion, stuck with 2 whole cloves
4 cloves garlic, peeled but left whole
1 bay leaf
1 tbs olive oil
1/2 pound good quality chorizo, crumbled
4 ancho chiles, seeded and toasted(see Note below)
boiling water to cover
1 ripe tomato, roasted or 3/4 cup drained canned chopped tomatoes (see Note for roasted tomato)
1/2-inch piece cinnamon bark or 1/2 tsp ground
1 black-ripe plantain, peeled and cut on the diagonal into 1/4" thick slices
1/2 cup chopped white onion
1/4 tsp dried oregano, preferably Mexican
pinch of ground allspice
sea salt and freshly ground pepper to taste
1 small pear, peeled, cored, and cut into 1/2 inch cubes
2 fresh pineapple slices, each 1/2 inch thick cut into small triangles
2 limes, quartered

Notes: To toast dried chiles, clean them with a damp cloth, the heat a comal, heavy frying pan or griddle over medium heat. Add the whole or seeded chile and press down firmly for a few seconds with a spatula, turn the chile and press down for a few seconds more before removing. The chile should change color only slightly and start to give off its aroma.

To roast tomatoes, line a heavy skillet with heavy duty foil and heat over medium heat. Roast the tomatoes, turning occasionally, until its skin is blistered and begins to blacken and its interior softens and begins to ooze. Carefully trim off only the most blackened pats of the skin before using.

1. In a large pot combine the lentils, water, clove-studded onion, garlic and bay leaf. Bring to a boil over high heat, cover, reduce heat to medium-low and simmer gently until lentils are almost tender. Meanwhile, in a frying pan over medium heat, warm the oil. Add the chorizo and brown until it gives off fat, about 5 minutes. Using a slotted spoon, transfer the chorizo to the lentils. Drain all but 1 tbs of fat from the pan, reserving the extra to use later if needed.

2. In a bowl, combine the ancho chiles with the boiling water to cover. Let soak until soft, about 15 minutes. Drain and put into blender or processor with the tomato, cinnamon and 1 cup of lentil mixture. Process until smooth.

3. Heat the chorizo fat over medium-high heat. Add the plantain slices and fry, turning as needed, until dark brown, 6-8 minutes. Using a slotted spoon, transfer to absorbent paper to drain. Adding more fat if needed to pan, saute the chopped onion until softened, about 2 minutes. Pour in the chile mixture and add the oregano, allspice, salt and pepper. Fry, stirring frequently, until the sauce is thickened, about 5 minutes.

4. Stir the sauce into the lentils and continue to simmer until the lentils are tender, about 15 minutes. The timing will depend on the age and type of lentil used. When tender, stir in the plantain, pear, and pineapple and simmer until the fruit is soft, about 10 minutes longer. Add more water if necessary, although the soup should be thick. Taste and adjust the seasoning. Ladle into warmed bowls and accompany with lime wedges.

Serve 8 as a first course or 6 as a main course

[kbucky]

I was searching on Epicurious this morning for something else, saw this and thought of your request. Doesn't call for red lentils, but looked so good to me...esp. as it will put a little of my fresh mint to use...

LENTIL STEW WITH SPINACH AND POTATOES

Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber salad; have pistachio ice cream for dessert.

2 tablespoons olive oil
2 large garlic cloves, chopped
3 cups canned vegetable broth
1 cup lentils, rinsed, picked over
8 ounces red-skinned potatoes, cut into 1/2-inch pieces
1 lemon
6 ounces torn fresh spinach leaves (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh mint
Crumbled feta cheese (optional)

Heat olive oil in heavy large saucepan over medium heat. Add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.

Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)

Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.

2 Servings; Can Be Doubled.

Bon Appétit
May 1995

[Ohioan]

Since you have the red lentils, which cook up faster and mushier than brown or green ones, here's my all-time favorite recipe for vegetable dal stew. As always, I've scaled my recipe for one, but you can just multiply by the number of servings you want. Serve the dal with basmati rice and a tossed salad, and then sigh and slide off your chair in a swoon of repletion. (Oh, but I forgot: you're sitting on the lentils, not on a chair, right?:D)

Cheers,
Phoebe

Easy Vegetable Dal

Recipe By :Rose Elliot
Serving Size : 1

1/2 c red lentils
2 cups water
1 slice ginger root
1/4 tsp turmeric
1/2 tsp cumin seed
1/2 tsp ground coriander
1 dash chili powder
1/2 onion, sliced thin
1 carrot, sliced thin
1/2 clove garlic, crushed
3/8 c frozen peas
1/2 tsp lemon juice
Salt and pepper to taste

Put the lentils, ginger, turmeric, cumin, coriander, and chili powder into a saucepan with the water and bring to a boil. Add the onion, carrots, and garlic, and continue simmering the lentils for about 25 minutes, until they are soft and porridge-like and the vegetables are tender. Add the peas and cook for another 2 to 3 minutes, until heated through. Stir in the lemon juice and season with salt and pepper.

Source: "Vegetarian Fast Food"

Per Serving (excluding unknown items): 496 Calories; 3g Fat (4.4% calories from fat); 33g Protein; 91g Carbohydrate; 37g Dietary Fiber; 0mg Cholesterol; 115mg Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat.

[lorilei]

Originally posted by Ohioan
Since you have the [b]red lentils, which cook up faster and mushier than brown or green ones, here's my all-time favorite recipe for vegetable dal stew. As always, I've scaled my recipe for one, but you can just multiply by the number of servings you want. Serve the dal with basmati rice and a tossed salad, and then sigh and slide off your chair in a swoon of repletion. (Oh, but I forgot: you're sitting on the lentils, not on a chair, right?:D)

Those bean bags are great for sliding off of, Phoebe :) It's like a little tingley massage all down the length of your spine.

Thanks muchly -- you're a dal...

[Ohioan]

Originally posted by lorilei
Thanks muchly -- you're a dal...

Arghhhh ... this one leaves me glassy-eyed!

Tee hee,
Phoebe

[AdGirl]

ok this is my everyday recipe for daal (mommy's recipe). it's yummy over plain white rice served with some sort of veggie on the side. actually, pakoras are the best with daal and rice but we try not to have them too often bc they're deep fried. we usually have our version of saag on the side, which is basically sauteed spinach with peas and spices.

this recipe can be made with or without onions, though both are equally good. whether you use them is purely a matter of personal preference. i.e. my sis likes the onions, my dad doesn't. i always make it in the pressure cooker, which makes it infinitely faster to make. if you don't have one, basically you do step 2 first and cook it for a LONG time... :)

1 cup masoor daal (i.e. the "red" kind), washed and picked over
1/2 tsp ground turmeric
1 tbsp salt
4 cups water, divided
1-2 tsp canola oil (or whatever similar oil you want to use)
1 tbsp "paach phoron" (which is a blend of 5 spices (paach means 5); if you don't have this, you can use whole cumin seeds instead)
1/2 onion, chopped [optional]
Pinch asafetida powder (this adds a different and yummy taste) [optional]
1 whole red dried chile (you don't have to put this but i like it, it adds a nick kick. you can substitute a little bit of ground cayenne also) [optional]
Chopped cilantro

1. Dissolve turmeric and salt in 2 cups of water in a pressure cooker-safe bowl (I use a small stainless steel one). Add daal and put in pressure cooker on top of the round insert thingy. Fill the cooker with water to a height half-way up the side of the bowl. Cook over high heat for 15 minutes after the rocking motion. Remove the bowl from the cooker. The daal should be very soft and fully cooked. If it's not, put it back!

2. Heat the oil in a medium saucepan. When hot, add the paach phoron (or the cumin), the asafetida and the whole chile. (If you choose to use onions, add them when the cumin is starting to brown and cook until translucent.) When the cumin is browned, add the daal {be careful, it'll splatter a little bit!} and 1-2 cups of water (how much water you add is dependent on the consistency you want... some people like it thin and some like it thick). Simmer for 5-10 mins and then stir in the chopped cilantro. Serve!

Enjoy! :D

[tracey67]

This is a tried and true favorite. It can be a bit on the spicy side, but not too bad if you like spicy foods. Oh -- and this is the soup kit I was talking about in the "Gift Ideas" thread.

tracey

RED LENTIL SOUP WITH GARAM MASALA
(from Gourmet Feb. 1997)

2 1/2 cups dried red lentils
2 medium onions, chopped
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 teaspoons chili powder
1 1/2 teaspoons ground coriander
1 teaspoon tumeric
1 teaspoon pepper
3/4 teaspoon ground cumin
3/4 teaspoon cinnamon
1/2 teaspoon cayenne
1/4 teaspoon cardamon
1/8 teaspoon ground cloves
6 cups water
2 cups chicken broth

In a bowl soak lentils in water to cover by 2 inches for 1 hour and drain.

In a large saucepan cook onions in oil over moderate heat, stirring occasionally, until golden. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes. Stir in lentils, water and broth and simmer until lentils fall apart, about 25 minutes. Let soup cool slightly.

Transfer soup to a blender in batches and puree, transferring to a bowl. In pan, heat soup over moderate heat, stirring, until hot. Season with salt if necessary.

[lorilei]

YuM! Thank you everyone!!

I got home late last night, so I didn't have a chance to experiment with my lentils :) But I'm looking forward to cooking them up into something wonderful.

Thanks for all the recipes... and Bon Appetit!!