ISO the best lentil soup

Beginner Joined: Nov 05 2009 Posts: 9

I am looking for an amazing lentil soup. Any ideas?

Diamond Member Joined: Jun 29 2011 Posts: 3037

Rinsed lentils, carrots, celery, onion, Osem powder is my usual. Some people put sausage pieces in at the end. The carrot should out-shout the onion a little.

Posted: Mon, Nov 21 2011, 12:50 am Post subject: re: ISO the best lentil soup

These 2 are both delicious.

Lentil Barley Soup
http://imamother.com/forum/viewtopic.php?t=99787&highlight=lentil+soup

Lentil Soup - canadamom
1 Tbsp olive oil
1 large onion, small dice
2 garlic cloves, crushed
1 carrot, small dice
1 celery, small dice
1 potato, small dice
1 cup red lentils
4 cups water
1 tsp cumin
1 tsp lemon juice (optional)
salt and pepper, to taste

Sautee veggies. Add lentils and other ingredients. Bring to a boil and cook on med flame 30 minutes.
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Posted: Mon, Nov 21 2011, 5:26 am Post subject: re: ISO the best lentil soup

Here are 2 delicious lentil soups:

Spaghetti lentil Soup

2 tablespoon/s Olive Oil
2 Cloves Garlic Minced
7 cup/s Water
1 cup/s Dried Lentils
1 Carrot Chopped
1/2 cup/s Chopped Celery
3 Tomatos Cubed
4 ounce/s Spaghetti Break Into 2 Pieces
2 tablespoon/s Chopped Parsely
1/4 teaspoon/s Black Pepper
1/2 cup/s Dry White Wine Optional

Preparation
Heat olive oil and saute the onion and garlic until soft (about 10 minutes). Add the water, lentils, carrot, celery, and tomatoes. Bring to a boil. Lower the flame and cover and simmer for about 1 hour. Add the spaghetti, parsley, black pepper (and wine if using). Simmer for 10 more minutes.

Frankfurter lentil soup

1 cup/s Chopped Onion
1 cup/s Sliced Carrots
1 cup/s Chopped Celery
16 ounce/s Lentils Rinsed And Drained
3 quart/s Water
2 tablespoon/s Vinegar
2 Beef Cubes
2 teaspoon/s Dry Mustard
2 cup/s Frankfurters Sliced
1 teaspoon/s Salt
1/4 cup/s Ketchup
1/4 teaspoon/s Pepper
1/2 cup/s Dry Red Wine Optional

Preparation
Saute the onions, carrots and celery for 5 minutes. Add lentils, water, vinegar, beef cubes, and mustard. Bring to a boil, cover and reduce heat and simmer for about 1 hour. Add the frankfurters, salt and ketchup. Simmer for 15 minutes more. Add the wine before serving, if you are using.

Posted: Mon, Nov 21 2011, 9:49 am Post subject: re: ISO the best lentil soup

Moroccan lamb lentil soup

* a few meaty lamb bones (left over from cutlets, lambchop, or cheap cut will do)
* 2 medium to onions, chopped
* 2 large or 3 medium carrots, peeled, sliced and chopped
* 2 ribs celery, washed/checked, chopped
* 4-5 cloves garlic, sliced
* a sprinkle of whole cumine seeds
* 1.5 cup red lentils
* 1 tin/carton chopped tomato

Remove visible fat from lamb. If using meat (as opposed to meaty bones) cut into small cubes. Chop onions, carrots, celery into small dices. Heat 1teasp oil in a large deep soup pot, sautee cumin seeds, vegetables with a generous sprinkling of salt for about 10min or so. Sweat the vegetables and garlic without browning. Meanwhile, check and rinse lentil. Once vegetables are sauteed, add lentils, lamb/lamb bones and about 5 cup water. Add chopped tomato and cook over low flame with the lid on for 2-3hours (the longer the tastier). Check water level occasionally so that the pot doesn't dry out. Take out lamb and shred meat from the bones. Season with salt, pepper, paprika. Serves 8-10. This can freeze/reheat well. You can either garnish with chopped corriander leaves, add harissa, add cooked thin egg noodles. Or add 1/2 tin chickpeas for the last 30minutes of cooking. Or squeeze fresh lemon just before serving if you want it tart.

Gold Member Joined: Sep 23 2008 Posts: 1261

Easy and always delicious:

Angs Leek & Lentil Soup

Ingredients:

2 leeks, sliced
1 onion, chopped
1 clove garlic, minced
olive oil
1 cup uncooked lentils
1/4 cup uncooked barley
1 bay leaf
9 cups vegetable stock
1 stalk celery
1 carrot, chopped
1 (19 ounce) can tomatoes, chopped, with liquid
pinch thyme
salt and pepper, to taste

Directions:

1. Saute onion, leeks and garlic in a little oil in large soup pot until cooked. Add lentils, barley, bay leaf and vegetable stock.

2. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.

3. Add remaining ingredients, cover and simmer for approximately 1 hour or until lentils are tender. Dont forget to remove bay leaf!

Serves: 16 cups, Preparation time: 1.5 hrs

Silver Member Joined: Jul 26 2011 Posts: 805

the one from the lubavitch/purple cookbook is fantastic!

Posted: Mon, Nov 21 2011, 12:18 pm Post subject: re: ISO the best lentil soup

This is mine:

brown/green lentils, rinsed
onion
garlic
carrot, grated
potatoes, peeled and cubed
water/chicken broth
salt, pepper, garlic powder, chili powder to taste

fresh cilantro
hot sauce
lemon pepper

Saute the onino and garlic in a little olive oil. Add the carrots and cook for a few more min. Add the lentils, broth, and spices, and potatoes and simmer until lentils are soft -about 45 min. I like to serve the soup with a dash of hot sauce and a sprinkle of lemon pepper. Then I add some fresh cilantro.
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Silver Member Joined: Oct 24 2010 Posts: 992

There's an ammmmmazing red lentil soup in the first KBD...and SO easy/fast!