I would love to have the recipe my college roommates from sophmore year and I always had simmering on the stove but Carol never answers me back and I haven’t heard from Laurie in 30+ years. I’ve been thru my Moosewood’s and Epicurious and a few other favorite places for a lentil soup recipe. (you are asking what’s so hard about dumping lentils and veggies in a stock…) I might just use my standard recipe from Linda McCartney’s cookbook. Or what is your favorite – that you have actually made and eaten? Post it in my comments or send me the link. The one I choose will get a cool hat pattern that I just found yesterday and yarn to make it with! Since I have to grocery shop by Thursday evening, the contest will run until Thursday. May 3 at 12 noon PDT.
Lentil soup contest
01 May 2007 9 Comments
in Knitting
KitKatKnit 
May 02, 2007 @ 14:09:41
Been a while since I made it, but it was very tasty.
1 medium onion, sliced
1 large carrot, chopped
1 large stalk of celery, chopped
1 clove of garlic, chopped fine
4 c water
12 oz dried lentils (about 2 c)
1 chicken bouillon cube
2 T snipped parsley
May 02, 2007 @ 14:12:00
Did it really crop my recipe? Let me know and I’ll email it to you.
May 02, 2007 @ 15:16:34
Here’s my favorite:
1 medium chopped onion
1-2 chopped carrots
3-4 cloves garlic, chopped
2 cups dried lentils
4-6 cups veggie or chicken stock, depending on how soupy you want it
Salt, pepper, herbes de provence
big handful of chopped sorrel
Saute the veggies in olive oil, add the lentils, liquid, and seasoning, cook until done. Add the sorrel and cook for a few more minutes. The sorrel adds a lovely lemony bite.
May 02, 2007 @ 15:30:36
There’s a good one with red lentils in Vegetarian Fast Food I like.
May 02, 2007 @ 20:37:57
Here’s the recipe I use:
http://www.cookingeasyrecipes.com/recipe/al-quie-s-thick-lentil-soup.html
Al Quie was a Republican Minnesota representative in Congress in the 3rd quarter of the 20th century. Repub, but a nice guy and a handy man with the ladle, apparently.
May 02, 2007 @ 23:02:23
Angry Red Lentil Soup
Serves 2-3
2 tablespoons olive oil
1/2 cup onions, minced
1/2 cup carrots, minced
2 cloves garlic, minced
1/2 habanero pepper, minced (or hot pepper sauce to taste)
1/2 cup red lentils
3 cups water
1-2 green onions, sliced thin
6 tablespoons asiago or parmesan cheese, grated
salt and black pepper to taste
Over medium heat, saute onions, carrots, garlic and habanero in the olive oil until they caramelize in the pan a bit. Add lentils and cook for a minute or two. Add water, salt (I use about 1/2 tsp.) and some black pepper. Bring to a boil, then turn down to a simmer, cover, and cook for 15 minutes. Stir occasionally to keep lentils from sticking.
Mash the lentils with the side of a spoon a bit to break them up. Break up tortillas into bowls, then top with soup. Garnish with green onion and grated cheese.
May 03, 2007 @ 02:33:19
I just found you through Chris & since Lentil soup is near and dear to my heart I had to pop over here.
My favorite lentil soup is a far cry from your typical soup but it’s fantastic. The recipe can be found here:
http://orangette.blogspot.com/2007/04/consolation-prize.html
I just had some tonight as a matter of fact!
May 03, 2007 @ 03:16:59
I won’t post the whole recipe, since the basics are the same as the other recipes here–carrots, etc.– but I use one my mom cut from the NY Times ten? years ago whose secret ingredients are curry powder and a bit of mustard powder.