'another' Lentil soup

[Guest guest]

Lentil Stew ala LeFay

 

1 onion, chopped

1T oil

2 1/2 cups lentils (brown or green)

1/4 c barley

4 carrots, peeled and cut into 1/4 inch discs

1/2 c tamari

1 T garlic powder

1 T rosemary (crush between fingers if its long pieces)

1 T cumin

1/2 T paprika

 

saute onions, add carrots, saute another minute or two, add lentils, and spices, stirring

slightly after each addition...then add

 

8 to 10 cups water (start with less, add more as lentils cook, and depending if you like a thicker

or thinner broth)

 

1 shake red wine or balsamic vinegar (or 1/4 c red wine if you have it)

 

bring to rapid simmer, lower heat, cover for 1 hour, stirring, adding water occasionally.

 

then add:

 

4-5 potatoes, peeled and diced about a half inch thick,

add to soup, likely adding 1/2 to 1 cup of water,

and 1/4 more cup tamari.

 

let cook about half an hour, and its done...add a little salt if desired, and a shake or two of cracked pepper.

 

its got a good hearty, 'beefy' flavour, great for winter.

serve with home baked french bread.

[Guest guest]

Here's one I like. Putting the onion in it really gives a lot of flavour. I do add spinach for the last 10 mins, but I've not tried with tofu (substitute butter with soy spread).

 

LENTIL SOUP This is a very basic recipe, but easy and tasty. Dress it up by adding a pinch or red chili powder, add silken tofu after simmering and add fresh spinach for a yummy twist.

 

Peel a large onion, stick it with a whole clove, and place it in a saucepan with 1 pound lentils, 1 bay leaf, 8 cups chicken or vegetable stock, and salt and pepper. Bring to a boil over high heat, then reduce the heat and simmer, skimming occasionally, until the lentils are tender, about 30 minutes. Discard the onion and bay leaf and stir in 2 minced garlic cloves, 1 teaspoon finely chopped fresh thyme (more if you like it - the soup can take it!), and 2 teaspoons butter. Reduce the heat to low and simmer slowly for 10 minutes.

 

Ladle into 6 soup bowls and garnish with 2 teaspoons chopped fresh mint.

 

 

 

 

 

shahara97 [shahara97]08 October 2004 23:14 Subject: 'another' Lentil soupLentil Stew ala LeFay1 onion, chopped1T oil2 1/2 cups lentils (brown or green)1/4 c barley4 carrots, peeled and cut into 1/4 inch discs1/2 c tamari1 T garlic powder1 T rosemary (crush between fingers if its long pieces)1 T cumin1/2 T paprikasaute onions, add carrots, saute another minute or two, add lentils, and spices, stirring slightly after each addition...then add8 to 10 cups water (start with less, add more as lentils cook, and depending if you like a thickeror thinner broth)1 shake red wine or balsamic vinegar (or 1/4 c red wine if you have it)bring to rapid simmer, lower heat, cover for 1 hour, stirring, adding water occasionally.then add:4-5 potatoes, peeled and diced about a half inch thick,add to soup, likely adding 1/2 to 1 cup of water,and 1/4 more cup tamari.let cook about half an hour, and its done...add a little salt if desired, and a shake or two of cracked pepper.its got a good hearty, 'beefy' flavour, great for winter.serve with home baked french bread.To send an email to -

[Guest guest]

butter?????????? Catherine Turner Oct 9, 2004 10:23 AM RE: 'another' Lentil soup

Here's one I like. Putting the onion in it really gives a lot of flavour. I do add spinach for the last 10 mins, but I've not tried with tofu (substitute butter with soy spread).

 

LENTIL SOUP This is a very basic recipe, but easy and tasty. Dress it up by adding a pinch or red chili powder, add silken tofu after simmering and add fresh spinach for a yummy twist.

 

Peel a large onion, stick it with a whole clove, and place it in a saucepan with 1 pound lentils, 1 bay leaf, 8 cups chicken or vegetable stock, and salt and pepper. Bring to a boil over high heat, then reduce the heat and simmer, skimming occasionally, until the lentils are tender, about 30 minutes. Discard the onion and bay leaf and stir in 2 minced garlic cloves, 1 teaspoon finely chopped fresh thyme (more if you like it - the soup can take it!), and 2 teaspoons butter. Reduce the heat to low and simmer slowly for 10 minutes.

 

Ladle into 6 soup bowls and garnish with 2 teaspoons chopped fresh mint.

 

 

 

 

 

shahara97 [shahara97]08 October 2004 23:14 Subject: 'another' Lentil soupLentil Stew ala LeFay1 onion, chopped1T oil2 1/2 cups lentils (brown or green)1/4 c barley4 carrots, peeled and cut into 1/4 inch discs1/2 c tamari1 T garlic powder1 T rosemary (crush between fingers if its long pieces)1 T cumin1/2 T paprikasaute onions, add carrots, saute another minute or two, add lentils, and spices, stirring slightly after each addition...then add8 to 10 cups water (start with less, add more as lentils cook, and depending if you like a thickeror thinner broth)1 shake red wine or balsamic vinegar (or 1/4 c red wine if you have it)bring to rapid simmer, lower heat, cover for 1 hour, stirring, adding water occasionally.then add:4-5 potatoes, peeled and diced about a half inch thick,add to soup, likely adding 1/2 to 1 cup of water,and 1/4 more cup tamari.let cook about half an hour, and its done...add a little salt if desired, and a shake or two of cracked pepper.its got a good hearty, 'beefy' flavour, great for winter.serve with home baked french bread.To send an email to - To send an email to -

 

 

 

 

[Guest guest]

Yeah this recipe calls for butter and I substitute with soy spread. You could just leave it out.

 

Catherine

 

fraggle [EBbrewpunx]11 October 2004 00:31 Subject: RE: 'another' Lentil soup

butter?????????? Catherine Turner Oct 9, 2004 10:23 AM RE: 'another' Lentil soup

Here's one I like. Putting the onion in it really gives a lot of flavour. I do add spinach for the last 10 mins, but I've not tried with tofu (substitute butter with soy spread).

 

LENTIL SOUP This is a very basic recipe, but easy and tasty. Dress it up by adding a pinch or red chili powder, add silken tofu after simmering and add fresh spinach for a yummy twist.

 

Peel a large onion, stick it with a whole clove, and place it in a saucepan with 1 pound lentils, 1 bay leaf, 8 cups chicken or vegetable stock, and salt and pepper. Bring to a boil over high heat, then reduce the heat and simmer, skimming occasionally, until the lentils are tender, about 30 minutes. Discard the onion and bay leaf and stir in 2 minced garlic cloves, 1 teaspoon finely chopped fresh thyme (more if you like it - the soup can take it!), and 2 teaspoons butter. Reduce the heat to low and simmer slowly for 10 minutes.

 

Ladle into 6 soup bowls and garnish with 2 teaspoons chopped fresh mint.

 

 

 

 

 

shahara97 [shahara97]08 October 2004 23:14 Subject: 'another' Lentil soupLentil Stew ala LeFay1 onion, chopped1T oil2 1/2 cups lentils (brown or green)1/4 c barley4 carrots, peeled and cut into 1/4 inch discs1/2 c tamari1 T garlic powder1 T rosemary (crush between fingers if its long pieces)1 T cumin1/2 T paprikasaute onions, add carrots, saute another minute or two, add lentils, and spices, stirring slightly after each addition...then add8 to 10 cups water (start with less, add more as lentils cook, and depending if you like a thickeror thinner broth)1 shake red wine or balsamic vinegar (or 1/4 c red wine if you have it)bring to rapid simmer, lower heat, cover for 1 hour, stirring, adding water occasionally.then add:4-5 potatoes, peeled and diced about a half inch thick,add to soup, likely adding 1/2 to 1 cup of water,and 1/4 more cup tamari.let cook about half an hour, and its done...add a little salt if desired, and a shake or two of cracked pepper.its got a good hearty, 'beefy' flavour, great for winter.serve with home baked french bread.To send an email to - To send an email to -