Guest guest Posted March 29, 2001 Report Share Posted March 29, 2001 On Wed, Mar 28, 2001 at 04:41:07PM +0000, Rosalind wrote: > Im new to the group and have just decided to adopt a vegetarian > lifestyle. My godmother who was greek made some lentil soup that was > delicious. She is gone now andI need a good recipie. Anyone know of one? > Hi this is my all time favourite, go to http://www.ox.compsoc.net/~kake/cookery choose from the Courses list - Stews and Casseroles then see the Lentil-Spinach Stew. I just add enough stock to make it a soup, but it is totally delicious, and heaps of people I have given the link too have loved it. I have made is so many times since last year, and to be successful you must use the fennel seeds, or it is not the same, I always use about 1 tspn full of them:) Hope you like it, Persian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2001 Report Share Posted March 29, 2001 I just tried the link and it gives me an error page, could you make sure the link is right. Thanks > this is my all time favourite, go to > > http://www.ox.compsoc.net/~kake/cookery > > choose from the Courses list - Stews and Casseroles > then see the Lentil-Spinach Stew. > I just add enough stock to make it a soup, but it is totally > delicious, and heaps of people I have given the link too have loved it. > > I have made is so many times since last year, and to be successful > you must use the fennel seeds, or it is not the same, I always use > about 1 tspn full of them:) > > Hope you like it, > Persian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2001 Report Share Posted March 29, 2001 It worked fine for me try again, I just did it http://www.ox.compsoc.net/~kake/cookery/ perhaps your browser needs the trailing / good luck! France At 11:21 29/03/01 +0300, A. Al-Otaiby wrote: >I just tried the link and it gives me an error page, could you make sure the >link is right. Thanks > >> this is my all time favourite, go to >> >> http://www.ox.compsoc.net/~kake/cookery >> >> choose from the Courses list - Stews and Casseroles >> then see the Lentil-Spinach Stew. >> I just add enough stock to make it a soup, but it is totally >> delicious, and heaps of people I have given the link too have loved it. >> >> I have made is so many times since last year, and to be successful >> you must use the fennel seeds, or it is not the same, I always use >> about 1 tspn full of them:) >> >> Hope you like it, >> Persian > > > >******************************************************************************* >To post to list via e-mail: send e-mail to " Veg-Recipes " >To post to list via website: Veg-Recipes/post >To contact List Owner: " Veg-Recipes-owner " >Subscribe or Un through site: / >OR Un via e-mail: Veg-Recipes- >Calendar: Veg-Recipes/calendar >Bookmarks: Veg-Recipes/links >Read or search old messages: Veg-Recipes/messages >******************************************************************************* > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2001 Report Share Posted March 29, 2001 On Thu, Mar 29, 2001 at 11:21:41AM +0300, A. Al-Otaiby wrote: > I just tried the link and it gives me an error page, could you make sure the > link is right. Thanks > > > this is my all time favourite, go to > > > > http://www.ox.compsoc.net/~kake/cookery > > > > choose from the Courses list - Stews and Casseroles > > then see the Lentil-Spinach Stew. I had another look and Yes, it is correct and I can get there OK, I can't understand why it's not working for u, Persian ( did u type it or paste it? its kake not kate) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2001 Report Share Posted April 18, 2001 Hi, Eric! You're in luck. We just happened to have posted a bunch of lentil soup recipes a couple of weeks or so ago. You can find them in the " archives " by going to: Veg-Recipes/messagesand doing a search for " lentil soup " . Hope you find one you like! Karen List Owner bloodhoundsrule wrote: > Hi all names Eric and I am looking for a lentil soup recipe > > Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2003 Report Share Posted January 20, 2003 LOL@ " I always know its good when the bf doesn't mention that " its good even though there's nothing in it with a face " , and then asks me if I have a recipe for it. " Too funny. I can always tell when my daughter really doesn't like something b/c she just gushes a bit too much about how GOOD it is. After about 5 exclaimations she finally fesses and tells me how she really feels. ~ P_T ~ An ounce of mother is worth a pound of clergy. ~Spanish proverb ~~~~~~*~~~~~~~*~~~~~~~~~*~~~~~~~~~~*~~~~~~~~~~~> , Sherri <sherria@o...> wrote: > Lentil Soup Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2006 Report Share Posted March 27, 2006 Thanks!! This sounds scrumptious. Where did the recipe come from? - wwjd Undisclosed-Recipient:; Monday, March 27, 2006 3:28 PM Lentil Soup I just made this for lunch today and it is soooooooooo good. Just had to share it. Judy Lentil Soup INGREDIENTS: 2 cups dry lentils 3 quarts water + 6 TBSP Bill's Best " Chick-nish " Seasoning 1 onion, diced 2 celery stalks, minced 1/2 bell pepper chopped 1 carrots, chopped 4 potatoes, chopped 1/2 tsp curry pwd. 2 bay leaves 1 tsp. salt 1/4 cup tomato paste 2 cloves garlic, minced 1 tablespoon ground cumin 3-4 cups fresh spinach leaves DIRECTIONS: Combine all ingredients, except spinach in a large pot. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Remove from burner and add 3-4 cups of fresh baby spinach leaves and stir in. Spinach will be ready in about 3 minutes. Serve with a squeeze of lemon. *Bill Best Seasoning is all Vegetarian. Here is some info about his product. It is a blend of Defatted soy flour, salt (solar evaporated sea salt), torula yeast, onion, garlic, parsley, celery, and a blend of healthful herbs and spices. We use the highest quality ingredients, non-GMO, organic wherever possible. We use NO animal products, dairy, whey, fats, sugars, MSG, preservatives, black or white pepper, and our sodium content falls within the low salt dietary requirements. All our products are dry mixes to insure maximum shelf life. www.billsbest.net For more information about vegetarianism, please visit the VRG website at http://www.vrg.org and for materials especially useful for families go to http://www.vrg.org/family.This is a discussion list and is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. edical advice. Medical advice should be obtained from a qualified health professional. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2006 Report Share Posted March 28, 2006 It is one I came up with, after trial and error with other recipes. Thanks. I hope you enjoy it as much as we do. Judy - <admartin5 Monday, March 27, 2006 4:43 PM Re: Lentil Soup > Thanks!! This sounds scrumptious. Where did the recipe come from? > > - > wwjd > Undisclosed-Recipient:; > Monday, March 27, 2006 3:28 PM > Lentil Soup > > > I just made this for lunch today and it is soooooooooo good. Just had to > share it. > Judy > > > Lentil Soup > > > INGREDIENTS: > 2 cups dry lentils > 3 quarts water + 6 TBSP Bill's Best " Chick-nish " Seasoning > 1 onion, diced > 2 celery stalks, minced > 1/2 bell pepper chopped > 1 carrots, chopped > 4 potatoes, chopped > 1/2 tsp curry pwd. > 2 bay leaves > 1 tsp. salt > 1/4 cup tomato paste > 2 cloves garlic, minced > 1 tablespoon ground cumin > 3-4 cups fresh spinach leaves > > DIRECTIONS: > Combine all ingredients, except spinach in a large pot. Bring to a > boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 > minutes. Remove from burner and add 3-4 cups of fresh baby spinach > leaves > and stir in. Spinach will be ready in about 3 minutes. Serve with a > squeeze of lemon. > > *Bill Best Seasoning is all Vegetarian. Here is some info about his > product. It is a blend of Defatted > soy flour, salt (solar evaporated sea salt), torula yeast, onion, garlic, > parsley, celery, and a blend of healthful herbs and spices. > We use the highest quality ingredients, non-GMO, organic wherever > possible. We use NO animal products, dairy, whey, fats, sugars, MSG, > preservatives, black or white pepper, and our sodium content falls within > the low salt dietary requirements. All our products are dry mixes to > insure > maximum shelf life. www.billsbest.net > > > > > For more information about vegetarianism, please visit the VRG website at > http://www.vrg.org and for materials especially useful for families go to > http://www.vrg.org/family.This is a discussion list and is not intended to > provide personal medical advice. Medical advice should be obtained from a > qualified health professional. > > edical advice. Medical advice should be obtained from a qualified health > professional. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2006 Report Share Posted March 28, 2006 I meant to add that you can find lots of sites on-line that sell Bill's Best Seasonings and at lots of health food stores also carry it. There is a " Beaf " flavored one also. All Vegetarian. Judy - <admartin5 Monday, March 27, 2006 4:43 PM Re: Lentil Soup > Thanks!! This sounds scrumptious. Where did the recipe come from? > > - > wwjd > Undisclosed-Recipient:; > Monday, March 27, 2006 3:28 PM > Lentil Soup > > > I just made this for lunch today and it is soooooooooo good. Just had to > share it. > Judy > > > Lentil Soup > > > INGREDIENTS: > 2 cups dry lentils > 3 quarts water + 6 TBSP Bill's Best " Chick-nish " Seasoning > 1 onion, diced > 2 celery stalks, minced > 1/2 bell pepper chopped > 1 carrots, chopped > 4 potatoes, chopped > 1/2 tsp curry pwd. > 2 bay leaves > 1 tsp. salt > 1/4 cup tomato paste > 2 cloves garlic, minced > 1 tablespoon ground cumin > 3-4 cups fresh spinach leaves > > DIRECTIONS: > Combine all ingredients, except spinach in a large pot. Bring to a > boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 > minutes. Remove from burner and add 3-4 cups of fresh baby spinach > leaves > and stir in. Spinach will be ready in about 3 minutes. Serve with a > squeeze of lemon. > > *Bill Best Seasoning is all Vegetarian. Here is some info about his > product. It is a blend of Defatted > soy flour, salt (solar evaporated sea salt), torula yeast, onion, garlic, > parsley, celery, and a blend of healthful herbs and spices. > We use the highest quality ingredients, non-GMO, organic wherever > possible. We use NO animal products, dairy, whey, fats, sugars, MSG, > preservatives, black or white pepper, and our sodium content falls within > the low salt dietary requirements. All our products are dry mixes to > insure > maximum shelf life. www.billsbest.net > > > > > For more information about vegetarianism, please visit the VRG website at > http://www.vrg.org and for materials especially useful for families go to > http://www.vrg.org/family.This is a discussion list and is not intended to > provide personal medical advice. Medical advice should be obtained from a > qualified health professional. > > edical advice. Medical advice should be obtained from a qualified health > professional. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2006 Report Share Posted March 28, 2006 What is " Chick-nish " Seasoning like? Jacqueline http://adhdnme.blogspot.com On Behalf Of wwjd March 27, 2006 4:28 PM Undisclosed-Recipient:; Lentil Soup I just made this for lunch today and it is soooooooooo good. Just had to share it. Judy Lentil Soup INGREDIENTS: 2 cups dry lentils 3 quarts water + 6 TBSP Bill's Best " Chick-nish " Seasoning 1 onion, diced 2 celery stalks, minced 1/2 bell pepper chopped 1 carrots, chopped 4 potatoes, chopped 1/2 tsp curry pwd. 2 bay leaves 1 tsp. salt 1/4 cup tomato paste 2 cloves garlic, minced 1 tablespoon ground cumin 3-4 cups fresh spinach leaves DIRECTIONS: Combine all ingredients, except spinach in a large pot. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Remove from burner and add 3-4 cups of fresh baby spinach leaves and stir in. Spinach will be ready in about 3 minutes. Serve with a squeeze of lemon. *Bill Best Seasoning is all Vegetarian. Here is some info about his product. It is a blend of Defatted soy flour, salt (solar evaporated sea salt), torula yeast, onion, garlic, parsley, celery, and a blend of healthful herbs and spices. We use the highest quality ingredients, non-GMO, organic wherever possible. We use NO animal products, dairy, whey, fats, sugars, MSG, preservatives, black or white pepper, and our sodium content falls within the low salt dietary requirements. All our products are dry mixes to insure maximum shelf life. www.billsbest.net For more information about vegetarianism, please visit the VRG website at http://www.vrg.org and for materials especially useful for families go to http://www.vrg.org/family.This is a discussion list and is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. edical advice. Medical advice should be obtained from a qualified health professional. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2006 Report Share Posted March 29, 2006 It is supposed to taste like chicken, but has no animal products. See the explanation at the bottom of the recipe. There are many places on the internet to buy this and most Health Food stores carry it. Here is what I put at the below the recipe. *Bill Best Seasonings are all Vegetarian. Here is some info about his > product. The Chick-Nish Seasoning is a blend of Defatted > soy flour, salt (solar evaporated sea salt), torula yeast, onion, garlic, > parsley, celery, and a blend of healthful herbs and spices. > We use the highest quality ingredients, non-GMO, organic wherever > possible. We use NO animal products, dairy, whey, fats, sugars, MSG, > preservatives, black or white pepper, and our sodium content falls within > the low salt dietary requirements. All our products are dry mixes to > insure > maximum shelf life. www.billsbest.net - " Jacq " <jacqcote Tuesday, March 28, 2006 4:16 PM RE: Lentil Soup > What is " Chick-nish " Seasoning like? > > Jacqueline > http://adhdnme.blogspot.com > > On > Behalf Of wwjd > March 27, 2006 4:28 PM > Undisclosed-Recipient:; > Lentil Soup > > I just made this for lunch today and it is soooooooooo good. Just had to > share it. > Judy > > > Lentil Soup > > > INGREDIENTS: > 2 cups dry lentils > 3 quarts water + 6 TBSP Bill's Best " Chick-nish " Seasoning > 1 onion, diced > 2 celery stalks, minced > 1/2 bell pepper chopped > 1 carrots, chopped > 4 potatoes, chopped > 1/2 tsp curry pwd. > 2 bay leaves > 1 tsp. salt > 1/4 cup tomato paste > 2 cloves garlic, minced > 1 tablespoon ground cumin > 3-4 cups fresh spinach leaves > > DIRECTIONS: > Combine all ingredients, except spinach in a large pot. Bring to a > boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 > minutes. Remove from burner and add 3-4 cups of fresh baby spinach leaves > and stir in. Spinach will be ready in about 3 minutes. Serve with a > squeeze of lemon. > > *Bill Best Seasoning is all Vegetarian. Here is some info about his > product. It is a blend of Defatted > soy flour, salt (solar evaporated sea salt), torula yeast, onion, garlic, > parsley, celery, and a blend of healthful herbs and spices. > We use the highest quality ingredients, non-GMO, organic wherever > possible. We use NO animal products, dairy, whey, fats, sugars, MSG, > preservatives, black or white pepper, and our sodium content falls within > the low salt dietary requirements. All our products are dry mixes to > insure > maximum shelf life. www.billsbest.net > > > > > For more information about vegetarianism, please visit the VRG website at > http://www.vrg.org and for materials especially useful for families go to > http://www.vrg.org/family.This is a discussion list and is not intended to > provide personal medical advice. Medical advice should be obtained from a > qualified health professional. > > edical advice. Medical advice should be obtained from a qualified health > professional. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2009 Report Share Posted February 13, 2009 This is about how I make mine, I add a little dry mustard powder and some cumin. So comforting. Donna Sent from my Verizon Wireless BlackBerry Maureen <ailanthus Fri, 13 Feb 2009 17:22:08 Lentil Soup You know how you can have a cookbook for a gazillion years, and suddenly fall in love with a recipe in it that you never tried before? This is from the '92 Moosewood Cookbook, which is the second version of the book that I've bought. It's very easy and super tasty winter comfort food. I use stock instead of water, skip the salt, add a 2-inch piece of kombu to the lentils, and use a 14-oz can of diced tomatoes (instead of fresh since fresh tomatoes in my area are taste-free this time of year), and use 1/2 tsp. of all the optional dried spices. Peace, Mo Lentil Soup 3 cups dry lentils 7 cups water 2 tsp. salt 6 to 8 medium cloves of garlic, crushed 2 cups chopped onion 2 stalks celery, chopped 2 medium carrots, sliced or diced optional: 1/2 to 1 tsp. basil 1/2 tsp. thyme 1/2 tsp. oregano lots of freshly ground black pepper 2 to 3 medium-sized ripe tomatoes red wine vinegar to drizzle on top 1) Place lentils, water and salt in a kettle. Bring to a boil, lower heat to the slowest possible simmer, and cook quietly, partially covered, for 20-30 minutes. 2) Add veggies (except tomatoes), herbs, and pepper. Partially cover & let simmer peacefully for another 20-30 minutes, stirring occasionally. 3) Heat a medium saucepanful of water to boiling. Drop in the tomatoes for 10 seconds, take them out, peel the skins, & squeeze out the seeds. Chop the remaining pulp, & add to the soup. Let the soup cook for 5 more minutes. 4) Serve with a drizzle of red wine vinegar on top of each bowl. 6-8 servings Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2009 Report Share Posted February 13, 2009 Oooh, those sound like great additions. I'll have to try it this weekend. Thanks!! Love, Mo PS I just told my partner about your using cumin & dry mustard & was promptly rewarded with many yummy sounds & a " Let's do that! " thelilacflower wrote: > This is about how I make mine, I add a little dry mustard powder and some cumin. So comforting. > Donna > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2009 Report Share Posted October 1, 2009 This sounds great today!! What type of lentils? Linda Http://triballife.net/ On Oct 1, 2009, at 8:37 AM, robin koloms <rkoloms wrote: I made a lucious pot of soup yesterday; it is so chilly today, I want to climb in. This is the recipe I started with. I added some diced mushrooms, shredded zucchini and chopped cauliflower; I used all broth and no water. Lentil Soup 2 cups lentils, sorted and rinsed 4 cups water 4 cups vegetable broth or water 1 large onion, chopped 1/2 cup chopped carrot 1/2 cup chopped celery 1 clove garlic, minced 3 Tbsp fresh chopped parsley 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp oregano 1 (16 oz) can tomatoes and their juice, cup up 2 Tbsp red wine vinegar (I use apple cider vinegar) 1 cup uncooked very small whole wheat pasta such as ditalini or elbows (optional) parmesan cheese (to serve) Place lentils in large soup pot with water, onions, carrots, celery, garlic, parsley, pepper, oregano. Cover pan and simmer 1 hour. NOTE: make sure that the lentils are completely cooked before adding salt or acid. Add tomatoes and their juice, salt and vinegar. Simmer 30 minutes longer, adding 1 cup uncooked very small pasta (such as ditalini or elbows) if desired. I also add a couple of tablespoons of olive oil. Serve with more vinegar and parmesan cheese. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2009 Report Share Posted October 1, 2009 Mmmmm, thanks. I just found supper for Sunday. On Thu, Oct 1, 2009 at 9:37 AM, robin koloms <rkoloms wrote: > > > I made a lucious pot of soup yesterday; it is so chilly today, I want to > climb in. This is the recipe I started with. I added some diced mushrooms, > shredded zucchini and chopped cauliflower; I used all broth and no water. > > Lentil Soup > 2 cups lentils, sorted and rinsed > 4 cups water > 4 cups vegetable broth or water > 1 large onion, chopped > 1/2 cup chopped carrot > 1/2 cup chopped celery > 1 clove garlic, minced > 3 Tbsp fresh chopped parsley > 1/2 tsp salt > 1/4 tsp black pepper > 1/2 tsp oregano > 1 (16 oz) can tomatoes and their juice, cup up > 2 Tbsp red wine vinegar (I use apple cider vinegar) > 1 cup uncooked very small whole wheat pasta such as ditalini or elbows > (optional) > parmesan cheese (to serve) > > Place lentils in large soup pot with water, onions, carrots, celery, > garlic, parsley, pepper, oregano. Cover pan and simmer 1 hour. NOTE: make > sure that the lentils are completely cooked before adding salt or acid. > Add tomatoes and their juice, salt and vinegar. Simmer 30 minutes longer, > adding 1 cup uncooked very small pasta (such as ditalini or elbows) if > desired. I also add a couple of tablespoons of olive oil. > > Serve with more vinegar and parmesan cheese. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2009 Report Share Posted October 1, 2009 I used brown; I am sure you can use green. ________________________________ Vegan Linda <veganlinda " " Thursday, October 1, 2009 10:40:38 AM Re: Lentil Soup This sounds great today!! What type of lentils? Linda Http://triballife. net/ On Oct 1, 2009, at 8:37 AM, robin koloms <rkoloms > wrote: I made a lucious pot of soup yesterday; it is so chilly today, I want to climb in. This is the recipe I started with. I added some diced mushrooms, shredded zucchini and chopped cauliflower; I used all broth and no water. Lentil Soup 2 cups lentils, sorted and rinsed 4 cups water 4 cups vegetable broth or water 1 large onion, chopped 1/2 cup chopped carrot 1/2 cup chopped celery 1 clove garlic, minced 3 Tbsp fresh chopped parsley 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp oregano 1 (16 oz) can tomatoes and their juice, cup up 2 Tbsp red wine vinegar (I use apple cider vinegar) 1 cup uncooked very small whole wheat pasta such as ditalini or elbows (optional) parmesan cheese (to serve) Place lentils in large soup pot with water, onions, carrots, celery, garlic, parsley, pepper, oregano. Cover pan and simmer 1 hour. NOTE: make sure that the lentils are completely cooked before adding salt or acid. Add tomatoes and their juice, salt and vinegar. Simmer 30 minutes longer, adding 1 cup uncooked very small pasta (such as ditalini or elbows) if desired. I also add a couple of tablespoons of olive oil. Serve with more vinegar and parmesan cheese. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2009 Report Share Posted October 4, 2009 Very good recipe! I made this tonight. I added some kale. I scooped some out before adding the tomatoes and put it in one pot for my son who doesn't like tomatoes. He liked it. I also made roasted okra with okra I got at today's farmer's market. It was very good, too. http://allrecipes.com/Recipe/Roasted-Okra/Detail.aspx?strb=1 , robin koloms <rkoloms wrote: > > I made a lucious pot of soup yesterday; it is so chilly today, I want to climb in. This is the recipe I started with. I added some diced mushrooms, shredded zucchini and chopped cauliflower; I used all broth and no water. > > Lentil Soup > 2 cups lentils, sorted and rinsed > 4 cups water > 4 cups vegetable broth or water > 1 large onion, chopped > 1/2 cup chopped carrot > 1/2 cup chopped celery > 1 clove garlic, minced > 3 Tbsp fresh chopped parsley > 1/2 tsp salt > 1/4 tsp black pepper > 1/2 tsp oregano > 1 (16 oz) can tomatoes and their juice, cup up > 2 Tbsp red wine vinegar (I use apple cider vinegar) > 1 cup uncooked very small whole wheat pasta such as ditalini or elbows (optional) > parmesan cheese (to serve) > > Place lentils in large soup pot with water, onions, carrots, celery, garlic, parsley, pepper, oregano. Cover pan and simmer 1 hour. NOTE: make sure that the lentils are completely cooked before adding salt or acid. > Add tomatoes and their juice, salt and vinegar. Simmer 30 minutes longer, adding 1 cup uncooked very small pasta (such as ditalini or elbows) if desired. I also add a couple of tablespoons of olive oil. > > Serve with more vinegar and parmesan cheese. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2009 Report Share Posted October 5, 2009 I will definitely put in kale next time ________________________________ conniemmsc <conniemm Saturday, October 3, 2009 10:07:07 PM Re: Lentil Soup Very good recipe! I made this tonight. I added some kale. I scooped some out before adding the tomatoes and put it in one pot for my son who doesn't like tomatoes. He liked it. I also made roasted okra with okra I got at today's farmer's market. It was very good, too. http://allrecipes. com/Recipe/ Roasted-Okra/ Detail.aspx? strb=1 @gro ups.com, robin koloms <rkoloms > wrote: > > I made a lucious pot of soup yesterday; it is so chilly today, I want to climb in. This is the recipe I started with. I added some diced mushrooms, shredded zucchini and chopped cauliflower; I used all broth and no water. > > Lentil Soup > 2 cups lentils, sorted and rinsed > 4 cups water > 4 cups vegetable broth or water > 1 large onion, chopped > 1/2 cup chopped carrot > 1/2 cup chopped celery > 1 clove garlic, minced > 3 Tbsp fresh chopped parsley > 1/2 tsp salt > 1/4 tsp black pepper > 1/2 tsp oregano > 1 (16 oz) can tomatoes and their juice, cup up > 2 Tbsp red wine vinegar (I use apple cider vinegar) > 1 cup uncooked very small whole wheat pasta such as ditalini or elbows (optional) > parmesan cheese (to serve) > > Place lentils in large soup pot with water, onions, carrots, celery, garlic, parsley, pepper, oregano. Cover pan and simmer 1 hour. NOTE: make sure that the lentils are completely cooked before adding salt or acid. > Add tomatoes and their juice, salt and vinegar. Simmer 30 minutes longer, adding 1 cup uncooked very small pasta (such as ditalini or elbows) if desired. I also add a couple of tablespoons of olive oil. > > Serve with more vinegar and parmesan cheese. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2010 Report Share Posted February 27, 2010 I thought I would post my lentil soup recipe after the recent discussion of family members who don't eat completely vegan. I probably shouldn't call it my recipe since it is fairly standard, but it is how I make it. It's very popular worldwide and especially in the Middle East. I make it fairly often for my family and have been for many years. It's one of those soups that only needs bread and a salad or veggies to be a complete meal. By the way - this is made with the orange (or red) lentils, not the brown ones. 2 cups red lentils, sorted and rinsed 1 onion, chopped 6 cups water (or more as needed) 1-2 tsp. cumin salt, pepper juice of 1 lemon chopped parsley (optional) Bring lentils and water to a boil. Skim off foam, then add onion, cumin, salt and pepper. Reduce heat to med. low and simmer covered 30-45 min. or until to desired consistency, sitrring occasionally. Add more water if too thick. Add lemon juice just before serving. Serve with chopped parsley and lemon wedges. Good also with crusty French bread or toasted pita chips. Gail Quote Link to comment Share on other sites More sharing options...
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