From gladysdinletir@superonline.com Fri Jan 21 10:27:02 2005 Date: Fri, 21 Jan 2005 03:08:55 +0000 (UTC) From: Gladys Dinletir Newsgroups: rec.food.recipes Subject: Lentil Soup (10) Collection Followup-To: rec.food.cooking, rec.food.recipes Peppered Bacon, Mushroom, And Lentil Soup French Lentil Soup with Sausage Red-Lentil Soup Veggie Lentil Soup Tomato Lentil Soup Lentil Soup Vegetable Lentil Soup Lentil Soup With Coriander And Tomatoes Red Lentil Soup with Garam Masala Spiced Parsnip and Red Lentil Soup Peppered Bacon, Mushroom, And Lentil Soup Nick Sundberg Peppered bacon is available in most large supermarkets. Serves 6-8 1/2 pound Peppered bacon, cut into 1/2-inch pieces 1 medium Onion, diced 2 stalks Celery, diced 1 1/2 cups Mushrooms, sliced 2 cups Chicken broth 2 cups Water 1/2 pound Lentils 1/2 teaspoon Thyme 2 Tablespoons Parsley, chopped Salt and pepper to taste Brown the bacon in a large soup pot. Add the celery and onion. Cook until just soft. Add the mushrooms and cook for three minutes longer. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until the lentils are soft (about 1 1/2 hours). Serve warm. French Lentil Soup with Sausage Gourmet Active time: 15 min Start to finish: 45 min 3 tablespoons olive oil 1 medium onion, finely chopped 2 medium carrots, finely chopped 1 celery rib, finely chopped 1 1/4 cups lentils (preferably French green) 6 cups water 1 1/2 teaspoons salt 1/4 teaspoon black pepper 4 oz smoked sausage 1 tablespoon balsamic vinegar, or to taste Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots and celery and cook, stirring, until softened, about 5 minutes. Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes. While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. Add sausage to soup and stir in vinegar. Makes 6 servings. Red-Lentil Soup Cooking Light 2-1/3 cups water, divided 1-1/2 cups dried small red lentils 1 teaspoon sugar 1/4 teaspoon ground turmeric 1 (14-1/2-ounce) can vegetable broth 1 tablespoon vegetable oil 1/2 teaspoon cumin seeds 1-1/2 cups minced onion 3 garlic cloves, minced 2 tablespoons fresh lime juice 1/8 teaspoon salt 1/8 teaspoon ground red pepper Cilantro sprigs (optional) Combine 1-1/3 cups water, red lentils, sugar, turmeric, and broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are very tender. Cool slightly. Place lentil mixture in a food processor or blender; process until smooth. Set aside. Heat the oil in a large nonstick skillet over medium heat. Add the cumin seeds; cook 30 seconds or until toasted. Add onion and garlic; sauté 10 minutes or until lightly browned. Stir in pureed lentil mixture, 1 cup water, juice, salt, and red pepper; cook until thoroughly heated. Garnish with cilantro sprigs, if desired. Yield: 5 servings (serving size: 1 cup). Veggie Lentil Soup iVillage Daily Recipe Newsletter You don't need meat for a hearty soup. This vegetarian special is perfect for a crowd! Serve with warm dark bread for a warm and filling meal. 1 lb dry lentils 5 cups vegetable stock 3 clove garlic, chopped 1 cup onion, chopped 1 cup carrot, chopped 1 cup celery, chopped 1 cup red bell pepper, chopped 1 cup fresh green beans, chopped 1 cup fresh spinach, chopped 1/3 cup tamari 1 tsp oregano 1 tsp fresh thyme salt and pepper to taste In your favorite soup pot, cook lentils in just enough water to cover. When they are soft (usually in about an hour or less) add everything else and simmer until the vegetables are cooked. You may need to add more stock if it cooks down too much. Substitution tip: Soy sauce may be substituted for tamari. Prep time: 25 minutes Cook time: 1 hour 30 minutes Serves: 8 Tomato Lentil Soup SueMealiea DietWatch Great soup with high nutritional value - It's rich in vitamins, minerals and dietary fiber. Bon-appetit! 1 onion, medium, raw 2 Tbsp olive oil; salad or cooking 1 red pepper 1 green pepper 2 ribs celery 1 clove garlic 1/3 cup tomato paste; canned 5 cups Swanson`s; Vegetable Broth 3 1/2 cups Rienzi; Peeled Tomatoes 2 cups Lentils; Cooked, Boiled, Without Salt 1/2 tsp Cinnamon 1 tsp Cumin On medium heat, saute onion for 2 minutes. Add peppers, celery, garlic, tomatoes, tomato paste, and celery stalk. Simmer for 15 minutes. Add lentils (precooked), cinnamon and cumin. Cook for 10 minutes. Add salt and pepper to taste. Sprinkle with chopped scallions, parsley or cilantro. Yield: 6 Servings Lentil Soup Elisabeth Morse 'The Healthy Eating Recipe Book, from first taste to family meals' Lentils make some of the most nourishing and satisfying soups. Serves 4 100g (3 1/2oz) red lentils, rinsed 2 teaspoons oil 1 onion, peeled and chopped 2 carrots, scraped and diced 550 ml (1 pint) stock salt and freshly ground black pepper (optional) milk, for thinning Place the lentils in a saucepan with enough water to cover and boil for 10 minutes. Drain. Heat the oil in the pan, add the onion and carrots, cover and allow the vegetables to sweat until the onion is soft, about 5 minutes. Return the lentils to the pan. Add the stock and season if you wish. Cover, bring to the boil, reduce the heat and simmer gently for 45 minutes to 1 hour, or until the lentils are soft. Allow to cool and blend or press through a sieve. Thin with milk to the desired consistency, and adjust the seasoning. Serve hot. Vegetable Lentil Soup Gourmet Can be prepared in 45 minutes or less. 2 tablespoons olive oil 1 medium yellow squash, cut into 1/2-inch cubes 1 medium onion, chopped 1 garlic clove, chopped 1/4 teaspoon curry powder 1/2 cup lentils, picked over and rinsed 3 cups water 1 1/2 cups chicken broth 1 cup packed escarole or spinach leaves, washed well, spun dry, and chopped 2 plum tomatoes, peeled and chopped 1/4 cup chopped fresh parsley leaves 1 teaspoon red-wine vinegar freshly ground black pepper In a large saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté squash, stirring occasionally, until golden. Transfer squash to a bowl. Add remaining tablespoon oil to pan and cook onion, stirring occasionally, until just tender. Reduce heat to moderate. Stir in garlic and curry powder and cook, stirring, 1 minute. Add lentils, water, and broth and simmer 20 minutes, or until lentils are tender. Add squash and remaining ingredients except pepper and simmer 3 minutes. Season soup with salt and freshly ground black pepper. Serves 2 generously. Lentil Soup With Coriander And Tomatoes Mediterranean Cookbook, The Australian Women's Weekly Home Library 1 tablespoon olive oil 2 onions, chopped 2 cloves garlic, crushed 3/4 cup red lentils 2 x 410gram cans tomatoes 2 liters (8 cups) water 2 small chicken stock cubes, crumbled 1/3 cup chopped fresh parsley 1/3 cup chopped fresh coriander 2 teaspoons turmeric 1 teaspoon paprika 1 teaspoon cracked black peppercorns pinch ground cumin Heat oil in pan, add onions and garlic, cook, stirring, until onions are soft. Stir in lentils, undrained crushed tomatoes, water, stock cubes, parsley, coriander, turmeric, paprika and peppercorns, bring to boil, simmer, uncovered, about 1V2 hours or until lentils are tender. Reserve 2 cups of soup; blend or process remaining soup in batches until smooth. Combine pureed soup and reserved soup in pan, stir until heated through. Sprinkle soup with cumin just before serving. Serves 6. Soup can be made 3 days ahead. Storage: Covered, in refrigerator. Freeze: Suitable. Microwave: Suitable. Red Lentil Soup with Garam Masala Gourmet Garam means "hot" and masala means "spiced," though the mixture is not chili-hot. Instead the classic garam masala spices called for in the recipe-cardamom, cloves, black pepper, cumin, and cinnamon-are warmly aromatic. 2 1/2 cups dried red lentils (about 1 pound), picked over 2 medium onions, chopped fine 2 tablespoons vegetable oil 1 1/2 teaspoons salt 2 teaspoons chili powder 1 1/2 teaspoons ground coriander 1 teaspoon tumeric 1 teaspoon freshly ground black pepper 3/4 teaspoon ground cumin 3/4 teaspoon ground cinnamon 1/2 teaspoon cayenne 1/4 teaspoon ground cardamom 1/8 teaspoon ground cloves 6 cups water 2 cups chicken broth In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve. In a 4-quart heavy 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. (Old lentils may take longer to cook.) Let soup cool slightly. Transfer soup to a blender in batches and purée (use caution when blending hot liquids), transferring to a bowl. In pan heat soup over moderate heat, stirring, until hot and season with salt of necessary. Makes about 12 cups, serving 6 as a main course. Spiced Parsnip and Red Lentil Soup The New York Times By Nigella Lawson Time: 1 hour 15 minutes 2 1/2 pounds parsnips, peeled and in chunks 1 onion, peeled and quartered 1 clove garlic, peeled 1/4 cup olive oil (not extra virgin) 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon turmeric 1/4 teaspoon ground cinnamon 2 cups red lentils Grated zest and juice of 1 lemon 2 tablespoons Maldon sea salt or 1 tablespoon table salt, or to taste. In a food processor, chop parsnips, onion and garlic together until reduced to consistency of grated cheese. Place a large soup pot over medium-low heat, and warm olive oil. Stir in cumin, coriander, turmeric and cinnamon. Add parsnip mixture, and stir well until coated. Add lentils, lemon zest and juice and 3 quarts water. Bring to a boil, then simmer until lentils are soft and mixture is thick, about 1 hour. Season with salt. Add more water to adjust thickness of soup to taste; soup will thicken on standing. Serve hot. Yield: 14 cups (8 servings). For the Holidays, Just a Trifle -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/