Date: Mon, 16 Aug 93 09:31:17 +0200
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) Source: A Chef from the Culinary Institute of America (CIA) ARMENIAN LENTIL SOUP ==================== Ingredients + Instructions: --------------------------- 1 cup chopped onion 1/2 cup sliced carrots 1/2 cup sliced celery 3 cup peeled, cubed eggplant 1 cup diced green pepper 3-6 cloves garlic, minced Saute in olive oil until lightly browned Add: ---- 6 cup stock (I use chicken) 1 1/2 cup lentils 1 1/2 cup chopped tomato 4 oz. dried apricots, sliced (yes!) 1/4 tsp cinnamon 1/4 tsp allspice 1/4 tsp cayenne 1 tblsp paprika 1 1/2 tsp salt Simmer until lentils are tender Finish with: ------------ 3 tblsp parsley 1 tblsp mint Adjust seasonings to your taste. Bon Appetit! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kennesm@ns.network.com (Susan Kennedy)
CHRISTO'S LENTIL-SPINACH SOUP
=============================
Ingredients:
------------
2 cup diced yellow onions
1/4 cup olive oil
6 cup chicken stock
1 lb (2 1/4 c.) green lentils
1 lb chopped frozen spinach
or 1 qt. fresh leaves, stemmed, washed, and loosely packed
2 tsp ground black pepper
1/4 cup fresh lemon juice
salt to taste
Instructions:
-------------
In a deep saucepan, saute onions in olive oil until transparent, but not
brown. Add chicken stock and bring to boil. Add lentils and return to
moderate boil. If using frozen spinach, add it at this point; if using
fresh spinach, julienne the leaves and add when the lentils have been
cooking 20 minutes. The soup should cook a total of 30 to 40 minutes,
depending on the dryness of the lentils. Finish the soup with black
pepper, lemon juice, and salt. Makes 6 servings.
1/6 recipe: 288 calories; 1620 mg. sodium; 12 gm. fat
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) LEEK AND LENTIL SOUP ==================== Ingredients: ------------ 1 oz orange split lentils 1 medium leek, washed and chopped 1 rasher bacon, chopped 1 carrot, chopped 1/2 oz butter or margarine about 7 fl oz water or ham stock 2 fl oz milk salt and pepper Instructions: ------------- Wash and drain the lentils in a small sieve. Heat the fat in a medium saucepan and fry the chopped bacon a little. Add the leeks, carrot and lentils and saute together for about 10 minutes, stirring frequently to prevent sticking. Pour in the water or stock and milk, stir, bring to the boil and simmer for about 30 minutes. Liquidise the soup in a blender or food processor, seasoning well with salt and pepper to taste. Reheat and thin down if necessary with more milk. If you prefere to use brown or green whole lentils, which have a lovely flavour, instead of the orange split lentils, simmer 1 oz in a small saucepan in 6 fl oz of water for 40 minsutes first. Then fry the bacon and the vegetables together for 10 minutes and add with the fat to the simmering lentils. Pour in the 7 fl oz water or stock and the milk, bring to the boil and simmer for about 20 minutes. Liquidise and finish as in the recipe above. When cooking dried pulses, do not add salt until they are tender. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) LENTIL SOUP (1) =============== Ingredients: ------------ 0.5 cup broken pink lentils 0.25 cup medium bulgur 6 cups water 0.25 cup each of chickpeas and dry beans (optional) 8 cups of broth or bouillon 1 carrot 2 stalks of celery 2 onions 1 tblsp chopped green pepper 2 tblsp dry mint (or chopped fresh) 2 tblsp butter 3 tblsp chopped parsley salt & pepper to taste Instructions: ------------- Soak chickpeas and beans overnight. Cook lentils, bulgur, beans and chickpeas in the 6 cups of salted water until thoroughly cooked. Cut up other vegetables and cook in the 8 cups of broth or bouillon. Fry onions in butter until light brown. Mix mint and parsley with butter and onions and pour over soup. Serve hot. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) LENTIL SOUP (2) =============== Ingredients: ------------ 500g (1 lb) red lentils 1.8 l (3 pints) meat or chicken stock 1 tsp ground cumin Salt and Pepper to taste Pinch of Cayenne (optional but good) Instructions: ------------- Put lentils in a large pot with stock and Bring to a boil. Remove any scum and simmer for 30 minutes or until lentils disintegrate. Add salt, pepper, cumin and cayenne when the lentils begin to soften. Add water if it gets too thick. Garnish with fried onions and garlic flavored with coriander, parsley or dill, pita and a lemon wedge. Note: ----- This recipe requires a good tasting stock. DON'T use cubes!! To make chicken stock: ---------------------- Get some chicken bones from your local butcher or save and freeze them when you de-bone chicken breasts. Prepare a mirepoix (chopped carrots, onions or shallots, celery or celery root (preferable, also known as celeriac) and garlic) exact quantities depend on the volume of stock you are making and your own personal taste. Sweat the mirepoix on medium head with a little oil (let the veggies cook alone for a while) If using fresh bones , add them to the mirepoix and heat them up. Do not do this for frozen bones and meat as too much blood will be released later and cloud the stock. When the bones are hot, add very cold water (as much as you want, depends on how much bones you have). Add a few peppercorns and whatever other herb and spice you like (oregano is nice) Simmer for 3-4 hours removing scum frequently. Strain stock through a couple layers of cheesecloth %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) LENTIL SOUP (3) =============== Ingredients: ------------ 1 bag lentils 1 1/2 - 2 cups carrots, chopped fine (I like to use a little more carrots) 1 1/2 cups white or yellow onion, chopped fine 1 cup celery, chopped fine salt pepper cayenne pepper (optional) Instructions: ------------- Wash your lentils well, and check them for rocks and bugs, etc. Combine the lentils and the vegetables in a big pot with about 4 cups of water (that's an estimate, use a little more if that doesn't seem like enough, but try not to use *too much*). Bring this to a boil, and then let it simmer until it has cooked down some and your lentils are soft. Then take the soup a cupful at a time and blend it in your blender until it is smooth (you will need a second pot to transfer it into after blending it). Your soup should be fairly thick by now, and bring it to a boil once again, and then let it simmer another fifteen or twenty minutes. Last but not least, add 1 whole teaspoon of pepper, a teaspoon of salt, and a couple of pinches of cayenne pepper. The original recipe for this soup said to serve it with a dab of sour cream in the center of the bowl, which seems odd to me, but it's kind of tasty in a strange way. It's also very good with pita bread or any kind of Indian bread because it's very thick and easy to pick up with a hunk of bread. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: carrot@bear.stonemarche.org (Little red-headed girl) LENTIL SOUP =========== Ingredients: ------------ 1 onion, chopped 2 carrots, chopped oil, not virgin olive 1 cup lentils 1 can tomatoes, (lb? 14 oz? I forget) 3 cups water 1 tsp salt grated Swiss cheese (optional) Herbs: bay leaf, basil, marjoram, rosemary Spices: cumin,tumeric,coriander,ginger,garlic powder,chili powder Instructions: ------------- In soup pot, saute onion and carrots til onions soft. Add herbs, approximately 1/4 tsp. each of basil, marjoram, and rosemary. (ok without marjoram and basil) Stir about 2 minutes to soften herbs. Add lentils and stir about 2 minutes more. Add water, tomatoes, salt and spices. Add the spices in the order given, adjusting quantities by smell. Use LOTS of cumin. After all added, you can go back and adjust seasonings. Cover and simmer til done, maybe 45 minutes. You can sprinkle the cheese on top of each bowl, unless you want strictly vegan food. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: carrot@bear.stonemarche.org (Little red-headed girl)
LENTIL-SPINACH SOUP
===================
Ingredients:
------------
2 tblsp olive oil
1 large onion, chopped
1 pound lentils, rinsed and drained
4 cups homemade chicken stock
4 cups water
1 pound fresh spinach, washed, stemmed and torn into bite-size pieces
1/2 tsp freshly ground black pepper
1/8 tsp ground allspice
4 ounces shredded part-skim mozzerella cheese or 4 ounces lightly
beaten plain low-fat yogurt
Instructions:
-------------
In a large stock pot or Dutch oven heat oil over medium-high heat. Add
onion and saute until golden brown, 3 to 4 minutes. Stir in lentils,
stock and water. Bring to a boil, reduce heat and cover. Simmer 45 to
60 minutes, or until lentils are tender, stirring occasionally.
Stir in spinach, pepper and allspice. Simmer, covered, 15 minutes
longer. Thin the soup with additional chicken stock or water, if
desired.
Serve hot, topped with either shredded cheese or whipped yogurt.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: tara@starburst.umd.edu (Tara McDermott) LENTIL VEGETABLE SOUP ===================== You will need a 4.5 quart pot or larger to make this recipe. For smaller pots use slightly less portions of vegetables and water - this is so easy to just play by ear. Ingredients: ------------ 4 stalks celery 1 - 2 carrots 2 yellow onions 3 - 4 red potatoes 1 1/2 - 1 3/4 cups green lentils 6 - 8 cloves garlic 2 bay leaves 1 tsp oil 1/2 tsp each: rosemary, sage, oregano, basil, marjoram, thyme 1 tsp sea salt 7 - 8 cups water 2 - 3 tblsp red wine vinegar Instructions: ------------- Wash and sort lentils. Put into pot with bay leaves and add water. Cover, and bring to a boil. In a skillet, add all vegetables except potatoes, garlic, spices, salt and oil. Add a little water to prevent them from sticking. Saute until the vegetables become soft. Add into the lentils. Cook the lentils for about 40-50 minutes, and then add the chopped potatoes (skin on, in 1/2" pieces) and cook an additional 15 minutes. Remove from heat, and add red wine vinegar. If possible, let sit for several hours before serving. This soup ages well, often tasting better the next day. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
QUICK LENTIL-KALE SOUP
======================
(Serves about 4 to 6)
Ingredients:
------------
1 cup lentils
7 cups water
4 cups (about 1 lb) chopped kale (or spinach, or chard).
Alternatively, the kale could be cut into 1/2 inch strips
1 large onion, chopped
1 celery stalk, chopped
3 tomatoes, chopped
1 medium carrot, chopped.
3 tblsp chopped parsley
1 bay leaf
1/4 tsp ground thyme
1-2 tblsp soy miso (optional)
pinch of pepper
Instructions:
-------------
Cook for about 30 to 60 minutes the lentils in a heavy pot (beans tend
to stick to the sides of thin pots).
While the lentils are cooking briefly saute the onions in water and add
parsley, bay leaf. When onions are soft add the celery. Stir for about
2 minutes then add the carrots. Briefly saute until the carrots are
brighter in colour but still a little crunchy. Add the lentils and
tomatoes and stir the kale into the lentils. Keep stirring.
When the kale is wilted, add water and the rest of the seasoning.
Simmer the soup for about 5 to 10 minutes.
Note: Kale is a pretty good source of calcium!
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.