Lentil Soup

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

  1. Ruby Begonia

    Ruby Begonia Veteran 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 Veteran 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 Veteran 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 Veteran 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 Veteran 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 Veteran 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]
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    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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