red lentil soup | Imamother

willow ↓

Wed, Nov 30 2005, 11:32 am

This is the week that we make lentil soup for shabbos. I have two recipes that look good but I havn't made yet. If anyone else has a yummy recipe for lentil soup we'll take them Very Happy

2 1/2 cups dried red lentils
2 medium onions, chopped
2 tablespoons vegetable oil
1 1/2 teaspoons salt
4 teaspoons chili powder
3 teaspoons ground coriander
2 teaspoons turmeric
2 teaspoons fresh ground pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
5 cups water
3 cups chicken broth
In a bowl, place lentils and add water to cover.
Let soak for 1 hour, then drain.
Heat oil in a large saucepan.
Saute onions until golden brown.
Add next 10 ingredients and cook over low heat, stirring occasionaly, for 5 minutes.
Add lentils, water and broth; simmer until lentils are very tender, about 25-35 minutes.
You can eat the soup at this point or if you prefer, you can let the soup cool, pour into a blender container (in batches) and puree.
If you puree the soup, then you will need to reheat it.
Ladle into individual soup bowls.
AND THE SECOND RECIPE:
1 cup red lentils, washed and cleaned
4 cups vegetable stock
1/4 cup mild onions, finely chopped
1/2 cup white potatoes, peeled and diced
1 teaspoon paprika
1 teaspoon salt (to taste)
pepper (to taste)

4 servings
Place the red lentils in a colandar and rinse. Sift through to remove and debris or damaged beans.
Place the washed and cleaned lentils into a medium pot with the stock, potatos, onions and paprika. Bring the pot to a boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 40-40 minutes until the lentils are tender. Add salt and pepper to taste.
Place all but 1 cup of the soup into a blender or food processor and blend briefly. Return blended soup to the pot with the reserved cup of soup. Heat through.

daisy

Thu, Dec 01 2005, 9:16 am

OK, this is yum, I've made it!

Egyptian Red Lentil Soup from Moosewood Daily Special
5 cups water
1 cup dried red lentils
2 cups chopped onions
2 cups chopped potatoes
8 large garlic cloves peeled and left whole (not a typo)
1 tablespoon oil
2 tsp cumin
1/2 tsp turmeric
1 tsp salt
1/3 cup chopped fresh cilantro
3 tablespoons lemon juice
salt and pepper to taste

combine water, lentils, onions, potatoes, and garlic in soup pot, cover and bring to boil. reduce heat and simmer until tender (15-20 min). remove from heat.

on low heat in small saucepan, warm oil until hot but not smoking. add cumin, turmeric, and salt and cook stirring constantly until the cumin is fragrant (2-3 min - careful not to burn). set aside for a minute. stir the slightly cooled spices into the souop and add cilantro. puree soup in blender until smooth. add lemon juice. return to pot and reheat. add salt and pepper to taste.

↑ willow

Thu, Dec 01 2005, 1:49 pm

Daisy that sounds so so good. I'll try that next time. So I made a really simple recipe that I found on the net and its really yummy. (my husband and I had a sneak preview for shabbos) Wink

The recipe that I used:
1 cup red lentils, rinsed and drained
2 onions, finely chopped
2 garlic cloves
1 carrot, thinly sliced
2 tablespoons olive oil
2 bay leaves
1 pinch dried marjoram or oregano
6 1/4 cups vegetable stock (I USED CHICKEN STOCK)
2 tablespoons red wine vinegar
salt and pepper (IDID NOT PUT IN AS I DID NOT HAVE)
Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
You can thin the soup out if you like with a little stock or water before serving.

E. M.

Thu, Dec 01 2005, 10:01 pm

Sorry if this recipe is late. You can try it next time. We have this soup several times a year, not just parashat toldot, and is one of our favorites. It is from "The Jewish Holiday Cookbook" by Gloria Greene.

1 1/2 tblsp olive oil
1 medium onion, finely chopped
1 garlic clove, minced
5 to 6 cups broth (beef, chicken, vegetable)
2 cups red lentils, sorted and rinsed
1 16 oz can finely diced tomatoes
1/2 tsp ground cumin (I use about 1 tsp)
1/4 tsp coriander
1 tblsp lemon juice
Salt and pepper to taste

Cook onion and garlic in oil until tender but not browned. Add the broth, lentils, tomatoes, cumin, coriander, and lemon juice. Bring to a boil; then lower the heat and simmer for about 40 minuts or until lentils are very tender and soup becomes thick (add water or more broth if too thick). Season with salt and pepper.

Enjoy!

Esther Miriam

pinktichel

Fri, Nov 27 2009, 5:37 am

daisy wrote:

Just made this for our vegetarian guests and it's delicious. Thank you!