COLLECTION: Lentil Soups

From: (Micaela Pantke)

Date: Mon, 16 Aug 93 09:31:17 +0200


From: (Stephanie da Silva)

Source: A Chef from the Culinary Institute of America (CIA)


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

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: (Susan Kennedy)


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

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: (Stephanie da Silva)


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

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

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: (Stephanie da Silva)


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

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: (Stephanie da Silva)


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)

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. 

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: (Stephanie da Silva)


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
cayenne pepper (optional)

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

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: (Little red-headed girl)


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

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

From: (Little red-headed girl)


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

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

Serve hot, topped with either shredded cheese or whipped yogurt. 

From: (Tara McDermott)


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.

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

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: (Ted Wayn Altar)

(Serves about 4 to 6)

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

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! 



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