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ruby slippers
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 Yesterday at 11:14 am
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Anyone have a recipe for me. : ).
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watergirl
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Yesterday at 11:17 am
Dice onions, celery, and carrots. Sauté. Add chicken broth, the lentils, and a tomato product - I use a can of diced tomatos and tomato sauce (not marinara for this). Add water or chicken broth, bring to boil, lower to simmer, and simmer for a long time until the lentils are "melted", ie have softened to the point where they've lost their shape and are pretty much a mush).
ETA - use the red ones that are really more orange.
Last edited by watergirl on Wed, Nov 27 2024, 11:35 am; edited 1 time in total
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ruby slippers
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Yesterday at 11:20 am
| watergirl wrote: | | Dice onions, celery, and carrots. Sauté. Add chicken broth, the lentils, and a tomato product - I use a can of diced tomatos and tomato sauce (not marinara for this). Add water or chicken broth, bring to boil, lower to simmer, and simmer for a long time until the lentils are "melted", ie have softened to the point where they've lost their shape and are pretty much a mush). |
Thank you!!!
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watergirl
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Yesterday at 11:22 am
I've been making this for years, a few times a year and it's always a hit. With warm sourdough - so good!
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keym
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Yesterday at 11:31 am
I use the orange lentils. It gives an even oranger red color.
Especially if you're making it for kids, they appreciate it
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Chayalle
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Yesterday at 11:34 am
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If you don't have chicken broth, just put in a piece of chicken. When the soup is done, remove the chicken, take it off the bone, and put the shredded chicken back into the soup. Yum!
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Iymnok
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Yesterday at 11:42 am
I just added red lentils to my regular vegetable soup.
I used onions, carrots, celery and zucchini. Diced, covered with water.
Add some salt.
I added 1/2cup lentils. I could have easily doubled that.
When you cook them they turn yellow. Eisav ate them raw.
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honey36
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Yesterday at 11:44 am
Don't the red (orange) lentils dissolve when cooked?
I use the recipe from the bais Yaakov cookbook. It's not really red but everyone here likes it. It uses brown lentils which don't dissolve and are still recognizable when cooked, so at least we have that 
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corolla
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Yesterday at 11:45 am
Just make sure to eat with a spoon, not pour down your throat 
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giftedmom
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Yesterday at 12:28 pm
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So helpful! Ds is getting red lentils from his rebbe for good behavior and wanted me to put it in the cholent but I don’t know how it’ll affect the taste so I promised him I’ll make a soup which he likely won’t eat!
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ps1
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Yesterday at 12:56 pm
This soup is awesome - super simple, fast, everyone loves it. One of my dinner staples (note: I skip the Aleppo pepper and the garnish)
https://www.themediterraneandi.....soup/
The red lentils and tomato paste give it the color
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shanie5
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Yesterday at 5:52 pm
| giftedmom wrote: | | So helpful! Ds is getting red lentils from his rebbe for good behavior and wanted me to put it in the cholent but I don’t know how it’ll affect the taste so I promised him I’ll make a soup which he likely won’t eat! |
I put green lentils in my chulent all the time. I've used red ones too. It's fine! No one even knows and I make a good chulent.
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relaxation
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Yesterday at 8:39 pm
I actually one time was taught that lentils even red ones become black after cooking so then why did esav say red ?
The answer is that he came in starving and the lentils were still cooking and the word Nuh can also mean raw (as said by the korban pesach) and esav said pour it down my mouth even if its raw
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grateful2bmom
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Yesterday at 9:15 pm
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The recipe from Dinner Done is delicious!
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Elfrida
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Today at 12:03 am
| relaxation wrote: | I actually one time was taught that lentils even red ones become black after cooking so then why did esav say red ?
The answer is that he came in starving and the lentils were still cooking and the word Nuh can also mean raw (as said by the korban pesach) and esav said pour it down my mouth even if its raw |
That's a well known midrash, but unless chazal were talking about a variety of lentil we don't have nowadays, the facts are wrong.
What we call red lentils are an orange colour, and they retain that colour when cooked. They tend to dissolve, giving a general orangey colour to the food.
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