Lentil Soup

Discussion in 'Food & Drinks' started by Ruby Begonia, Mar 23, 2016.

  1. Ruby Begonia

    Ruby Begonia Very Well-Known Member
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    Anyone here like lentil soup?
    Anyone willing to share their recipe or tasty tips?

    I am so bored with my own, I need to jazz it up a little.
     
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  2. Chrissy Cross

    Chrissy Cross Veteran Member
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    I just do it the normal old fashioned way, Ruby. I'd also like to hear any ideas some have. My whole family likes soups and I'm always on the lookout for something different.
     
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  3. Holly Saunders

    Holly Saunders Veteran Member
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    I love Lentil soup...I'd love to hear if anyone has any secret ingredients to add to it, that might jazz it a little too...I do add bacon to it...but not a lot else tbh...
     
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  4. Chrissy Cross

    Chrissy Cross Veteran Member
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    I've put sliced polish sausage in mine, that's the way my husband liked it. My daughter and son in law like gourmet types of soups but I can't think how to do that with lentil soup.
     
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  5. Carol Cook

    Carol Cook Active Member
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    Add a splash of red wine vinegar to your bowl to taste... It jazzes it up just fine... tastes delish..
     
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  6. Ruby Begonia

    Ruby Begonia Very Well-Known Member
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    Vinegar....doesn't sound good to me.
     
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  7. Chrissy Cross

    Chrissy Cross Veteran Member
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    I'm with you Ruby, can't imagine vinegar. Don't think the grandsons would like that.
     
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  8. Frank Sanoica

    Frank Sanoica Very Well-Known Member
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    The Czechs in Chicago had their own "butcher-shops" mostly, and one of their specialty sausage items which I guess might be almost comparable to Bratwurst (German), the Czechs called them "Cerbulati", or maybe "Garlic Sausage". They were short and fat, just like me! Wonderfully delicious! I could easily imagine them cut up in lentil soup!
    Frank
     
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  9. Frank Sanoica

    Frank Sanoica Very Well-Known Member
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    Soups, always "homemade" were a staple in our house as In was growing up. Lentil or sometimes split-pea, made by hand from the beans bought in dry packages. It was always thick, never watery. Barley soup was another, delicious! An unusual one was ox-tail soup, and even stranger, tongue soup! Ya heard it right. Beef tongue, cut in small cubes, all meat, no fat.
    Frank
     
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  10. Linda Binning

    Linda Binning Well-Known Member
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    Frank, I grew up with beef tongue too. We had it in sandwiches with mayonnaise though. I'll have to try it with soup. I LOVED my mom's ox tail soup too. Did you ever eat calf brains scrambled in eggs? It was good but I wouldn't eat it now. And we are getting off topic. This is a lentil soup thread. I love lentil soup but haven't made it since my son died who hated it. I think I'll make some this week.
     
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  11. Frank Sanoica

    Frank Sanoica Very Well-Known Member
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    You are a DEAR! Tell me, now, regardless of the thread's direction, are you of European Slavic descent? I knew of no other ethnicities which prepared ox-tail soup! Sure, I ate brains and scrambled eggs, but they were likely not calf, but rather, older cow brains. It was a rather unseemly mass of egg and gooey stuff, but tasted Ok. Last time I had that breakfast, I was maybe 8 or 9! By now, others reading this post will have left the area! Frank
     
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  12. Terry Page

    Terry Page Very Well-Known Member
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    We had oxtail soup a lot as children and had beef tongue, sheep brains grilled on toast was a favourite of mine.
    Regarding lentil soup I would add wine without the vinegar as I hate vinegar.
     
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  13. Carol Cook

    Carol Cook Active Member
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    You wouldn't put in a whole lot... just a teaspoon or so.. and believe me.. it really perks up lentil soup. I believe it's a traditional ingredient when made in the Mediterranean

    OOps.... looked up some recipes.. it's Balsamic vinegar... not red wine.. but I have used red wine. too..
     
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  14. Tom Locke

    Tom Locke Very Well-Known Member
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    One of my favourite lentil dishes is something that's probably about half way between a soup and a stew. It's an Ethiopian dish called miser wat. Since I was telling somebody about the dish very recently, I'll copy what I sent to them:

    4 Tbsp. olive oil
    1 large onion
    2 tomatoes
    1 tsp. garlic, chopped
    1 Tbsp. fresh ginger, minced
    2 Tbsp. berbere
    2 cups split red lentils
    6 cups water or vegetable broth
    1/4 cup tomato paste
    (Optional - salt)

    Saute the onions in the olive oil, until the onions are translucent. Add the garlic and ginger and saute for another minute. Add the berbere and saute for a few minutes more, stirring occasionally to prevent burning. The onions should start to caramelize.

    Mix in the chopped tomatoes and tomato paste and simmer for another 5-10 minutes. Add the lentils, tomato paste and the vegetable broth (or water) and bring to a boil, then turn down to a simmer and cook uncovered until you're happy with the texture.

    This would usually be served with the ubiquitous local bread, injera, but crusty rolls are a good alternative. Berbere is available in African food shops, but there's no harm in using chilli powder if you can't get hold of any.

    mw.JPG
     
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  15. Carol Cook

    Carol Cook Active Member
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    Vegetable Lentil Soup with Balsamic Vinegar – ” Faki “

    [​IMG]
    Save Print
    This recipe has been in my family forever! We keep all the fixins in our pantry for a quick and healthful weekday meal.
    Author: Mary Papoulias-Platis
    Recipe type: Soup
    Cuisine: Greek
    Ingredients
    • ⅛ cup olive oil
    • 1 cup chopped red bell peppers
    • 1 cup chopped yellow peppers
    • 2 cups chopped onion
    • 2 bunches swiss chard, chopped
    • 4 cloves garlic, chopped
    • 1 fennel bulb, chopped
    • 3 cups lentils
    • 8 cups chicken or vegetable broth
    • 1 cup red wine, preferably a Cabernet Sauvignon
    • 2 tablespoons freshly oregano,chopped
    • 1 tablespoon fresh Italian parsley, chopped
    • 1 tablespoon ground cumin
    • pinch of red pepper flakes
    • After the soup has cooked add:
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • Topping:
    • ¼ cup each or the red/yellow pepper, finely chopped
    • Shaved Parmesan
    • Balsamic vinegar

    Instructions
    1. Prep all the vegetables before starting the soup. Once this is done, the soup is quick.
    2. Heat olive oil in a heavy soup pot.
    3. Saute the vegetables until soft.
    4. Add all the other ingredients and simmer for 2 hours, stirring occasionally, and adding water if needed.
    5. Season with salt and pepper.

    Notes
    I use brown lentils because they hold up better than the red lentils.Wash and sort through the lentils, carefully.You may also substitute the balsamic vinegar with lemon juice, or red-wine vinegar.

    3.4.3177
     
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  16. Linda Binning

    Linda Binning Well-Known Member
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    No, UK, France, Germany etc.
     
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  17. Mari North

    Mari North Very Well-Known Member
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    Balsamic is often a substitute for red wine vinegar, so I'm thinking they could be interchanged.

    I've never had oxtail soup, can take or leave lentil soup, but being of PA Dutch descent, I've had beef tongue... and loved it. Pickled, it was. Couldn't eat it now without gagging, I'm sure. Oh and souse. I ate souse. And LIKED it. Good gracious. :confused:
     
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  18. Chrissy Cross

    Chrissy Cross Veteran Member
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    My mother made beef tongue, hated it but she made it in a good sauce, loved that. Never had souse.
     
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  19. Carol Cook

    Carol Cook Active Member
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    I'm of German descent.. I grew up on Oxtail Soup... Oxtails used to be really cheap.. that's why my mom always made it.. Have you priced them lately Holy Moly!! They are dear... Used to be the things that were last to go over the fence were the cheapest.. Now they are delicacies I guess.

    I've eaten beef tongue.. not one of my favorites.. Something about the consistency.
     
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  20. Ruby Begonia

    Ruby Begonia Very Well-Known Member
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  21. Krissttina Isobe

    Krissttina Isobe Very Well-Known Member
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    Believe it or not I put greenish brownish lentils in my rice along side black rice, brown rice and instant Quaker Oats barley. Orientals love white fluffy & sticky rice, but it's bad for it brings on diabetes 2 and berry berry too! It's so delicious and when your main meal revolves around this fluffy white stuff, you got adjustments to make for being healthier! So we added all of the above to rice we eat when we eat rice dishes. We just add a little more water just a smidgen and soak it for at least an hour for better fluffiness. Guess you can add lentils to just about anything you like even desserts to make it healthier after you prepare it for eating just add it to your dish to have a healthy lentil filled foods.
     
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  22. Yvonne Smith

    Yvonne Smith Very Well-Known Member
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    I often add lentils to rice , too, and also enjoy the mixed rice with the many colors and flavors. I like fenugreek seeds added to the rice along with the lentils.
    We do make lentil soup sometimes, especially in the cold weather, and I enjoy it.
    Another thing that I like is a sprouted lentil salad. Lentils are very healthy when sprouted, and they are also one of the easiest foods to sprout.
    I sprout mine a couple of days until they are just starting to get a nice sprout growing. Then I chop up onion, cucumber, and usually some tomatoes and maybe green peppers, and mix it all together with a heavy italian dressing.
    A can of that tiny cocktail shrimp also goes great in the salad if you like shrimp and have a can on hand.
    Sometimes, I also just add the lentil sprouts into a regular pasta or macaroni salad. We do not eat a lot of pasta because of the carbs; but they do add to the flavor, even when you only add a small amount.
     
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  23. Ruby Begonia

    Ruby Begonia Very Well-Known Member
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    Lentils and rice cooked together with some chopped onion is a very common Lebanese dish. I have made it now and then. In Egypt, they top it with crispy fried onions.
     
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  24. Ina I. Wonder

    Ina I. Wonder Very Well-Known Member
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    In the last few years, we have had a great influx of Mexican people and their grocery store, in which I find so many different types of food. Last December when @Yvonne Smith mentioned she was having trouble finding lentils I went to one of the Mexican stores and I found at least half a dozen different kinds. I sent her two kinds for Christmas. I can just see her grinning as she found the lentils in her Christmas package, and I know @Bobby Cole must have gotten tired of them by the new year.

    In my family we would simmer ham hocks for a couple of hours, let them set over night in the refrigerator, then skim most of the fat off the top. Then I added onions, garlic, red bell peppers, fresh ground pepper, and simmer until the consistency was to our likening. Add fresh corn bread and butter as a side dish, and my bunch were happier than the hounds outside chewing on the left over bones. Yummmm!
     
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  25. Chrissy Cross

    Chrissy Cross Veteran Member
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    I've only see maybe 3 colors of lentils, don't care for the red ones, because they get mushy too quickly, also I think the calories are a bit higher. Will check later because I might have both in my pantry.
     
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