Lentil soup recipe? - Mothering Forums

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#1 of 6 Old 09-11-2013, 12:25 PM - Thread Starter
 
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Everyone here seems to like lentil soup. Anyone have a recipe they could share??

 

Thanks

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#2 of 6 Old 09-11-2013, 01:18 PM
 
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1cup lentils
Carrots
Onions
Garlic
Cumin
Salt to taste
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#3 of 6 Old 09-11-2013, 05:50 PM
 
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I do mine in the crockpot. 

 

1 cup lentils

1 onion, diced

2-3 stalks celery, diced

1 carrot, diced

2-3 cloves of garlic, minced

1 can of tomatoes 

4-6 cups of chicken stock

1 teaspoon sage

1 teaspoon thyme

diced ham or a ham bone (optional)

 

Cook on low for 6 hours, high for 3. 

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#4 of 6 Old 02-18-2014, 01:16 PM
 
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Our favorite is a little different:

 

Apricot Lentil Soup

To make a big pot of soup–I guess it’s about 10 main-dish servings–you will need:

  • 1 onion
  • 2 cloves garlic
  • 8 dried apricots
  • 3 Tbsp. olive oil
  • 1 1/2 cups dry red lentils
  • 5 cups vegetable broth
  • 1 cup crushed or finely diced tomato
  • 2 cups grated carrot
  • 1/2 tsp. cumin
  • 1/2 tsp. thyme
  • salt and pepper to taste–we like white pepper in this recipe

Dice the onion and apricots.  Crush the garlic.  Saute these things in the oil in a large soup pot until onion begins to brown.

 

Add the lentils and broth.  If carrots or tomatoes are frozen, also add them at this time.  (We sometimes buy large amounts of vegetables on sale and slice/grate and freeze them.  You can throw them into the pot frozen and break them up as they cook.)  Bring to a boil.

 

Reduce heat and simmer 30 minutes.

 

Add tomatoes and carrots (if you didn’t already) and seasonings.  Simmer another 10 minutes.

 

Serve as soon as you’re ready!  Don’t be afraid of leftovers; this soup is just as good reheated.  Reused glass jars are great for storing leftovers.


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#5 of 6 Old 02-18-2014, 01:47 PM
 
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I always start with traditional bone broth. My favorite combo is garlic, carrots, and kale. Put the kale in at the end so it just wilts down but doesn't have the crap boiled out of it. I also stir in a huge hunk of grass fed butter, uncured bacon fat, or both. Redmond salt to taste.

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#6 of 6 Old 02-18-2014, 03:55 PM
 
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When I do lentil soup, I love to purée a few cups of it at the end and then mix it back in. I usually use the Cook's Illustrated recipe, which has bacon, onions, carrots and tomatoes. It's a little unusual in that the lentils are "sweat" with the tomatoes for much of their cooking, as opposed to boiling them.
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