| Lentil Soup...
Posted: 1/14/2009 12:47:26 AM | Lentil Soup
1 bag of lentils....put in a collander and run hot water through for about 1 minute
1 cup of small carrots or cut up carrots
1 cup cut up celery
2 large onions, sliced and sauteed in OLIVE OIL...(olive oil is the secret)
Bacon bits to taste (about 1 small handful)
Salt/Pepper to taste
Couple of chicken boullion cubes.
1 package of frozen or fresh spinach the last 15 minutes cooking soup
Put all this in a pan with the sauteed onions and cook until lentils are soft....Delicious...
Can add rice if you choose...Very healthy....and a cheap meal full of protein and iron... | |
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| Lentil Soup...
Posted: 1/14/2009 7:26:30 AM | ALWAYS interested in anything with lentils. Now a question. Where is the liquid in this recipe if it is supposed to be soup? I like the fact it has spinach in it.
Will try this IF I can get the author to tell me how much liquid to use.
Tks in advance. | |
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| Lentil Soup...
Posted: 1/14/2009 7:43:34 AM | | Don't forget the grains of paradise! | |
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| Lentil Soup...
Posted: 1/14/2009 8:41:17 AM | | and the GRAINS of PARADISE are??????? | |
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| Lentil Soup...
Posted: 1/14/2009 6:02:18 PM |
and the GRAINS of PARADISE are???????
seeds of the perennial aframomum melegueta. they have a peppery flavor, with flowery undertones and a cardamom-like aftertaste. i'd just go ahead and use cardamom. | |
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| Lentil Soup...
Posted: 1/14/2009 7:37:16 PM | | hi... in my version I would add cumin and I would omit bacon bits... if you add some rice you can puree it to make a smoother soup, squeeze lemon on it.. yum, warmly Mona | |
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| Lentil Soup...
Posted: 1/14/2009 8:33:57 PM | Sorry...lol....Liquid...yes there is liquid!!!.....Fill the pan, soup pan 3/4 filled with water...could I edit this recipe to add the water??? Maybe, they will catch on. lol...I typed it late last night in a foggy state of mind...Sleepless in Buffalo...lol...
Yes, PEOPLE< Add Water......!!!! and Boil. Stir to make it not stick...... enjoy.... | |
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| Lentil Soup...
Posted: 1/17/2009 3:34:48 AM | Here is the best lentil soup I have ever eaten and everyone I have ever served it to loved it. The point is, it has an ingredient that not everyone thinks they will like, but try it, I think you will.
Considering the sweet and sour sort of quality to this dish, I am betting rax will love it. Here ya go rax, one of the rare few sweet and sour type dishes you will ever see me post.
~ 1 bag Brown Lentils or French Green Lentils (hard to find outside of large cities, but so worth it), rinse
~ 2 large leeks, or three small, slice and rinse very well
~ 1 1/2 cup carrots, diced
~ 1 1/2 cup prunes, cut in 1/4's
~ German Lager or Dark Beer, your choice -OR- German Reisling (tart white wine)
~ 1/2 tsp dill weed
~ 1/2 tsp thyme
~ 1 1/2 pounds Kielbasa or Brats, cut into slices
~ 1 large loaf of caraway brown bread, or rye bread, or a caraway and rye mix
~ 1 pound stick butter, soft but still cold
~ 1/2 to 3/4 cup buttermilk
In a large heavy pot heat just enough butter to cook the leek and carrot so it doesn't stick, when the leeks are soft and the carrots begin to be soft add the prunes, dill and kielbasa and cook until heated, pour in dried lentils and the liquid of choice. Cover and simmer on low until lentils are done. A porcelain covered cast iron pot is best for this.
While soup is cooking, mix the buttermilk and 1# butter together. Use enough buttermilk until the butter is quite spreadable. When soup is done slice bread almost through, pop into 450 oven and let get toasty. Serve the butter spread with the bread and soup.
Baked apples with sharp cheddar cheese is a good dessert with this. | |
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| Lentil Soup...
Posted: 1/17/2009 5:01:34 AM | ohhh WOW!! I am impressed with this recipe and concept for a meal. This is on my TO DO list in the near, near future. Thanks!!
I never would have thought of prunes and I do like them.
You sure do have a good head for creating great meals honey. | |
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| Lentil Soup...
Posted: 1/17/2009 2:38:12 PM | | Have you tired adding fresh spinach? It's so good! | |
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| Lentil Soup...
Posted: 1/17/2009 9:24:06 PM | DivaM, thank you.
Thank You very much. I am honored that you are so complimentary.
I will tell you the background on this dish. Many years ago when I was still in my mid twenties, a couple came to Odessa, Texas where I was living. They were engaged. He was from Iran and the girl was from Germany. In fact, she is a Fabin. The direct grand daughter of the famous Fabin of WWII. They were just tired of the nice cushy life they had in Europe and wanted to get to know the U.S. like real citizens. (Actually, her parents weren't keen on her engagement and he had ex-wife problems.) She got a job at my fiances restaurant and that is how I came to know her. We became very good friends and spent a few years exchanging trips and friends from all over the world. We actually shared a house at one point. It was quite an International sophisticated party scene for quite a while and we loved it. One night, they introduced me to German beer. I had never been able to stand beer, until I tried the German ones. As she, myself and her fiance were hanging out in the kitchen cooking appetizers and drinking, we decided we wanted a really common, country rustic dish. This is what we came up with together. There were a lot of ideas flying around that night, including the Middle Eastern dish of Muhjadera, which is a lentil ragout of sorts and sooooooooooo yummy! In the end, we wanted to make it very German, and so we did.
And that is the story of how this dish came about.
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| Lentil Soup...
Posted: 1/17/2009 11:47:19 PM | | Well prunes and dark German beer is what I live for. | |
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Posted: 7/7/2009 9:41:33 AM | That prune/beer/lentil soup does sound delicious. I just had some German beer this weekend that I liked I'm going to look for at the store, it's called Warsteiner.
They had a picture of this soup on the Sun Sentinel website and it looked so good I looked it up and printed it (the picture had what looked like shaved parmesan or romano on top):
South Florida Sun-Sentinel.com
You Asked For It recipe: Giorgio's French Lentil Soup
June 25, 2009
You can substitute the familiar and more easily obtainable green, brown or red lentils, but you will miss the slightly peppery flavor and unique color the French lentils impart to this delicious soup.
• 4 ounces prosciutto, diced
• About 1 tablespoon vegetable oil, or as needed
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 2 large celery ribs, finely chopped
• 2 large garlic cloves, minced
• 2 cups French lentils (le puy), well rinsed*
• 9 cups water
• 1 heaping teaspoon Better Than Bouillon Chicken Base**
• Salt and fresh-ground black pepper, to taste
In a large saucepan (ours was 5 quarts), saute the prosciutto over medium heat 3 to 4 minutes, or until slightly crisp. Remove the prosciutto with a slotted spoon to paper towels to drain.
If there are not about 2 tablespoons fat in the pan, add enough vegetable oil to measure 2 tablespoons.
Add the onions, carrots, celery and garlic and saute 2 to 3 minutes or until softened and fragrant. Add the lentils, water, chicken base, salt and pepper. Stir until the chicken base dissolves and the soup comes to a boil.
Stir in the prosciutto, reduce the heat, cover and simmer 30 to 35 minutes or until the lentils are soft. Serve.
The soup can be made ahead and reheated slowly over medium-low heat, stirring occasionally. It will thicken a bit upon standing so feel free to add a little more water alone or with a tad more chicken base for flavor. Makes 10 servings.
Per serving: 185 calories, 17 percent calories from fat, 3 grams total fat, .6 gram saturated fat, 12 milligrams cholesterol, 26 grams carbohydrates, 9 grams total fiber, 4 grams total sugars, 16 grams net carbs, 14 grams protein, 989 milligrams sodium.
*Available in gourmet and specialty shops.
**Available in the soup aisle of supermarkets.
Copyright © 2009, South Florida Sun-Sentinel | |
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| Lentil Soup...
Posted: 7/7/2009 11:54:34 AM | Great recipe, and a great resource site too. Thanks, ML. Loads of good recipes in the archive.
Not usually much for soups in summer, but I definitely plan to try this one. Cheers, | |
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| Lentil Soup...
Posted: 7/9/2009 7:52:41 AM | | It also customary to add a little apple cider vinegar when serving.... | |
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| Lentil Soup...
Posted: 7/9/2009 9:08:45 AM | | I never heard of French lentils before, so I looked them up and read they're superior to the others, a must to try for their peppery flavor. Sometimes I like to add a little vinegar to veggie soups, gives it a gazpacho-ish touch. | |
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Posted: 7/9/2009 11:08:35 AM | There are different types of Onions, you say 2 large can you specify??? I was thinking more convenient... small & sweet -like Pearl Onions, ever try using this?  | |
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Posted: 7/9/2009 12:00:35 PM | OK...I got the last bag of French lentils at the Fresh Market, and they had the chicken flavor Better Than Bouillon, then I considered the vegetable flavor Better Than Bouillon, then opted for an all natural vegetable stock, so I guess I should use less water... or go back and get the Better Than Bouillon.
I also got 4 oz. of prosciutto.
I also got garlic and an onion, but leeks sound good, have never used leeks. Already have carrots and celery.
Will use olive oil instead of vegetable oil if needed. Forgot the beer and prunes and the dill sounds good with that (could try and combine 2 recipes).
I also got a loaf of "crusty multi-grain bread" that is all organic.
Will let you know how it turns out. | |
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| Lentil Soup...
Posted: 7/9/2009 3:36:21 PM |
ALWAYS interested in anything with lentils.
I knew someone that put lentils in spaghetti. | |
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Posted: 7/9/2009 5:13:07 PM | | I have made lentil soup a few times yummy.I love making all kinds of soup.Add a bay leaf to the lentil soup. you can chop up some ecarole and add it to the lentil soup. | |
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Posted: 7/10/2009 8:46:08 AM | I made it last night and had some last night and this morning with the bread. I tried to halve the recipe but used most of the prosciutto, which imparted very little fat so had to add 2 tbsp. of olive oil.
Used half an onion, 1 carrot, 3 small celery stalks, 2-3 garlic cloves, 1 cup lentils, 1 cup vegetable stock and about 5-6 cups water.
It came out with very little broth, so need either more water or stock, and the prosciutto adds very little flavor, so in my opinion it wasn't important to include. I thought it might take the place of salt, since it's so salty, but I still needed to add salt.
All-in-all it's good, especially with the bread, makes for a hearty and filling meal, but next time I'll try leeks, dill weed, spinach or escarole, and maybe prunes and beer (talk about natural cleansing!) but no meat. | |
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Posted: 8/1/2009 5:10:53 PM | does anyone read this?
I asked which type of Onions? some say large, some say medium, well? There are different type of onions, Did you read my post above or do people just write without reading other posts? Maybe I been restricted and my posts don't get submitted....
~k/f | |
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Posted: 8/1/2009 5:18:32 PM | King ~ Use what you like best, in my opinion. Why not use pearl onions if that's what you like? It's cooking, you know everyone makes a recipe their own,, it's just a guide..
tb | |
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| Lentil Soup...
Posted: 8/1/2009 5:22:05 PM | With regards to recipe also - I add a tin of tomatoes (chopped) as well as clove of garlic.
gives that extra taste !!! | |
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Posted: 8/1/2009 8:11:41 PM | | kingfugly, sorry, I saw your post but I hadn't posted yet so didn't consider myself qualified to answer. I use whatever onions I have and if buying them specifically for a recipe I'm following (which I very rarely do) may or may not stick with whatever the recipe says. Most recipes just say "onion." Some say "yellow onion" some say "shallots" or "scallions" etc. Very rarely do I see "pearl onions" but ... why not? Sounds good to me! | |
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