Lentil Soup……......
- Thread starter Teddygirl
- Start date
allwildgirl
Cathlete
MOROCCAN RED LENTIL SOUP
2 tbsp extra-virgin olive oil
2 onions, chopped
4 cloves garlic, minced
2 stalks celery, chopped
1 ½ tsp salt
1 tsp each pepper, turmeric, ground cumin and cinnamon
¼ tsp ground ginger
Pinch saffron (optional)
6 cups water
1 cup red lentils
1 tbsp tomato paste
2 potatoes, peeled and cubed
1 can (19 oz) tomatoes
1 cup frozen peas
In large heavy saucepan or Dutch oven, heat oil over medium heat. Cook onions, garlic and celery, stirring occasionally, until softened, about 5 minutes.
Add salt, pepper, turmeric, cumin, cinnamon, ginger and saffron (if using). Cook, stirring often, for 2 minutes.
Add water, lentils, tomato paste, potatoes and tomatoes, breaking up tomatoes with spoon. Bring to a boil, reduce heat, cover and simmer for 35 minutes.
Add peas; simmer until lentils, vegetables and potatoes are tender, about 10 minutes.
2 tbsp extra-virgin olive oil
2 onions, chopped
4 cloves garlic, minced
2 stalks celery, chopped
1 ½ tsp salt
1 tsp each pepper, turmeric, ground cumin and cinnamon
¼ tsp ground ginger
Pinch saffron (optional)
6 cups water
1 cup red lentils
1 tbsp tomato paste
2 potatoes, peeled and cubed
1 can (19 oz) tomatoes
1 cup frozen peas
In large heavy saucepan or Dutch oven, heat oil over medium heat. Cook onions, garlic and celery, stirring occasionally, until softened, about 5 minutes.
Add salt, pepper, turmeric, cumin, cinnamon, ginger and saffron (if using). Cook, stirring often, for 2 minutes.
Add water, lentils, tomato paste, potatoes and tomatoes, breaking up tomatoes with spoon. Bring to a boil, reduce heat, cover and simmer for 35 minutes.
Add peas; simmer until lentils, vegetables and potatoes are tender, about 10 minutes.
allwildgirl
Cathlete
Make sure you get red lentils, not the green or brown ones. They're smaller and cook up more quickly
Mckmain
Cathlete
RE: Lentil Soup??......
This one is my favorite:
Lentil Soup with Chard and Orzo
2 T olive oil
1 small yellow onion chopped
1 med sized carrot chopped
1 celery stalk chopped
2 garlic cloves, minced
7 cups vegetable stock
1 cup dried brown lentils, picked over and rinsed
2 T tomato paste
1/2 cup dry red wine
1/3 cup minced fresh parsley leaves
1/2 tsp minced fresh thyme or 1/4 tsp dried thyme
1 bay leaf
salt and pepper
2 cups coarsely chopped chard, tough stems removed
1/2 cup orzo (it's a rice looking pasta that is sold where the spaghetti noodles would be)
I normally simmer my lentils for about an hour prior to making the recipe. If you do that then cut back the Vegetable stock down to 5 cups
1. Heat the olive oil in large pot over medium heat. Add the onions, carrot, celery, and garlic. Cover and cook until softened, about 5 min. Add the stock, lentils, tomato paste, wine, parsley, thyme, bay leaf, and salt & pepper to taste. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 30 min.
2. About 10 min before the end of the cooking time, remove the bay leaf and stir in the chard.
3. Meanwhile, cook the orzo in a pot of boiling salted water, stirring occasionally until al dente, about 5 min. When ready to serve, stir the cooked orzo into the hot soup, then ladle immediately into bowls.
......Carole
This one is my favorite:
Lentil Soup with Chard and Orzo
2 T olive oil
1 small yellow onion chopped
1 med sized carrot chopped
1 celery stalk chopped
2 garlic cloves, minced
7 cups vegetable stock
1 cup dried brown lentils, picked over and rinsed
2 T tomato paste
1/2 cup dry red wine
1/3 cup minced fresh parsley leaves
1/2 tsp minced fresh thyme or 1/4 tsp dried thyme
1 bay leaf
salt and pepper
2 cups coarsely chopped chard, tough stems removed
1/2 cup orzo (it's a rice looking pasta that is sold where the spaghetti noodles would be)
I normally simmer my lentils for about an hour prior to making the recipe. If you do that then cut back the Vegetable stock down to 5 cups
1. Heat the olive oil in large pot over medium heat. Add the onions, carrot, celery, and garlic. Cover and cook until softened, about 5 min. Add the stock, lentils, tomato paste, wine, parsley, thyme, bay leaf, and salt & pepper to taste. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 30 min.
2. About 10 min before the end of the cooking time, remove the bay leaf and stir in the chard.
3. Meanwhile, cook the orzo in a pot of boiling salted water, stirring occasionally until al dente, about 5 min. When ready to serve, stir the cooked orzo into the hot soup, then ladle immediately into bowls.
...
...Carole
One more for your consideration. This is from Dr. Dean Ornish's Book, "Everyday Cooking". Its one of my absolute favorites, and so healthy. I've also provided recipes for suggested sides/dessert.
Suggested meal:
Hearty Barley Lentil Soup
Toasted Whole Wheat Bagels
Spinach and Mushroom Salad with Buttermilk Dressing
Baked Bananas with Orange Sauce
Among the first foods cultivated, barley and lentils have been sustaining civilizations for thousands of years. Today, they are among those "peasant foods" gaining new respect because of their nutritional power. Both are high in fiber, minerals, and complex carbohydrates. Together they make a complete protein and an invigorating soup. Add a fresh spinach salad with a creamy dressing that will probably become a fixture in your refrigerator, and finish with warm baked bananas.
The timing: Prepare the soup first. While the soup is simmering, make the salad dressing, prepare the other salad ingredients, and assemble the bananas in their foil packets. Toast the bagels just before you are ready to serve the soup, and put the bananas in the oven part-way through dinner.
Hearty Barley-Lentil Soup
Serves 4
5 cups Vegetable Broth, or more if needed (I use 2 cans vegetable & 1 can chicken)
1 cup canned ground tomatoes (or diced)
1 cup diced onion
1 cup diced celery
1 cup diced potato
3/4 cup dried lentils (rinsed well and picked over)
1/2 cup diced carrot
1/2 cup diced green beans
1/2 cup pearl barley
1 cup diced zucchini
1/2 cup dried elbow macaroni
salt and pepper
In a large soup pot, combine 5 cups vegetable broth, tomatoes, onion, celery, potato, lentils, carrots, green beans and barley. Bring to a simmer over moderate heat. Cover, adjust heat to maintain a slow simmer and cook 30 minutes. Add zucchini and macaroni. Cook, uncovered, until macaroni is done, about 15 minutes. Add additional broth if soup is too thick. Season with salt and pepper.
Tip: use this recipe as a blueprint. In place of carrots and green beans, you could sub rutabagas and chart. use split peas instead of lentils, brown rice in place or barley, cabbage in place of zucchini. Just make sure the items you sub cook in about the same time as the items you are replacing.
Serving size: 2 3/4 cups
Calories: 290
Fat: 1.25g
Cholesterol: 0mg
Carbohydrates: 62.2g
protein: 10.0g
Sodium: 165.5mg (with no salt added)
Holly's Notes: Okay - you are probably thinking... what? you don't saute the vegetables first? And where are the herbs/seasonings??? The first time I made this soup, I was skeptical as well, but I nearly always make a recipe "as written" the first time and then tinker with it. No tinkering necessary with this one (IMO).
Spinach and Mushroom Salad with Buttermilk Dressing
This recipe makes more dressing than you need. Leftover dressing will keep in the refrigerator, tightly covered, for 3 - 4 days. use on other salads or on steamed artichokes, asparagus, broccoli or cauliflower.
Buttermilk Dressing
1/2 cup nonfat plain yogurt
1/4 cup nonfat mayo
1/4 cup nonfat sour cream
2 T lemon juice
1/2 t minced garlic
Salt and pepper
4 cups cleaned spinach leaves
1/4 pound mushrooms, sliced 1/4 inch thick
1/2 cup cherry tomatoes.
Combine yogurt, mayo, sour cream, lemon juice and garlic in a bowl and whisk. Season with salt and papper.
Put spinach leaves, mushrooms and tomatoes in large bowl. Add half the dressing and toss well to coat.
Serving size: 1 cup spinach, 1/2 cup dressing
Calories: 37
Fat: 0.2g
Cholesterol: 0.2mg
Carbohydrates: 5.7g
protein: 3.2g
Sodium: 68.0mg
Baked Bananas with Orange Sauce
Serves 4
An aluminum foil packet traps all the flavor inside when you bake ripe bananas. They turn soft and creamy, and they absorb a lot of the aromatic orange and rum mixture in the packet. Let each diner unfold his or her package to experience the appetizing aroma that's relased.
1 T orange juice concentrate
1 t sugar
1/2 t vanilla extract
1 t rum
4 ripe bananas, peeled
2 cinnamon sticks, halved (optional)
preheat oven to 450. In a small bowl, whisk together orange juice concentrate, sugar, vanilla, rum and 2 T water. Make aluminum foil packages for the bananas: Assemble 4 12x15 inch sheets of foil. Fold each sheet in half along hte 12-inch side. Working from each short side, fold about 1/2 inch in toward the center 2 or 3 times to seal the edge. Stand the package on its spine and prop it open like a boat. Put a banana and a half cinnamon stick in each package. Spoon one quarter of the orange juice mixture into each. Fold foil over along the top to seal. Set the packets on a baking sheet and bake 15 minutes.
Serving size: 1 Banana
Calories: 18
Fat: 0.55g
Cholesterol: 0mg
Carbohydrates: 29.5g
protein: 1.2g
Sodium: 93.0mg
Suggested meal:
Hearty Barley Lentil Soup
Toasted Whole Wheat Bagels
Spinach and Mushroom Salad with Buttermilk Dressing
Baked Bananas with Orange Sauce
Among the first foods cultivated, barley and lentils have been sustaining civilizations for thousands of years. Today, they are among those "peasant foods" gaining new respect because of their nutritional power. Both are high in fiber, minerals, and complex carbohydrates. Together they make a complete protein and an invigorating soup. Add a fresh spinach salad with a creamy dressing that will probably become a fixture in your refrigerator, and finish with warm baked bananas.
The timing: Prepare the soup first. While the soup is simmering, make the salad dressing, prepare the other salad ingredients, and assemble the bananas in their foil packets. Toast the bagels just before you are ready to serve the soup, and put the bananas in the oven part-way through dinner.
Hearty Barley-Lentil Soup
Serves 4
5 cups Vegetable Broth, or more if needed (I use 2 cans vegetable & 1 can chicken)
1 cup canned ground tomatoes (or diced)
1 cup diced onion
1 cup diced celery
1 cup diced potato
3/4 cup dried lentils (rinsed well and picked over)
1/2 cup diced carrot
1/2 cup diced green beans
1/2 cup pearl barley
1 cup diced zucchini
1/2 cup dried elbow macaroni
salt and pepper
In a large soup pot, combine 5 cups vegetable broth, tomatoes, onion, celery, potato, lentils, carrots, green beans and barley. Bring to a simmer over moderate heat. Cover, adjust heat to maintain a slow simmer and cook 30 minutes. Add zucchini and macaroni. Cook, uncovered, until macaroni is done, about 15 minutes. Add additional broth if soup is too thick. Season with salt and pepper.
Tip: use this recipe as a blueprint. In place of carrots and green beans, you could sub rutabagas and chart. use split peas instead of lentils, brown rice in place or barley, cabbage in place of zucchini. Just make sure the items you sub cook in about the same time as the items you are replacing.
Serving size: 2 3/4 cups
Calories: 290
Fat: 1.25g
Cholesterol: 0mg
Carbohydrates: 62.2g
protein: 10.0g
Sodium: 165.5mg (with no salt added)
Holly's Notes: Okay - you are probably thinking... what? you don't saute the vegetables first? And where are the herbs/seasonings??? The first time I made this soup, I was skeptical as well, but I nearly always make a recipe "as written" the first time and then tinker with it. No tinkering necessary with this one (IMO).
Spinach and Mushroom Salad with Buttermilk Dressing
This recipe makes more dressing than you need. Leftover dressing will keep in the refrigerator, tightly covered, for 3 - 4 days. use on other salads or on steamed artichokes, asparagus, broccoli or cauliflower.
Buttermilk Dressing
1/2 cup nonfat plain yogurt
1/4 cup nonfat mayo
1/4 cup nonfat sour cream
2 T lemon juice
1/2 t minced garlic
Salt and pepper
4 cups cleaned spinach leaves
1/4 pound mushrooms, sliced 1/4 inch thick
1/2 cup cherry tomatoes.
Combine yogurt, mayo, sour cream, lemon juice and garlic in a bowl and whisk. Season with salt and papper.
Put spinach leaves, mushrooms and tomatoes in large bowl. Add half the dressing and toss well to coat.
Serving size: 1 cup spinach, 1/2 cup dressing
Calories: 37
Fat: 0.2g
Cholesterol: 0.2mg
Carbohydrates: 5.7g
protein: 3.2g
Sodium: 68.0mg
Baked Bananas with Orange Sauce
Serves 4
An aluminum foil packet traps all the flavor inside when you bake ripe bananas. They turn soft and creamy, and they absorb a lot of the aromatic orange and rum mixture in the packet. Let each diner unfold his or her package to experience the appetizing aroma that's relased.
1 T orange juice concentrate
1 t sugar
1/2 t vanilla extract
1 t rum
4 ripe bananas, peeled
2 cinnamon sticks, halved (optional)
preheat oven to 450. In a small bowl, whisk together orange juice concentrate, sugar, vanilla, rum and 2 T water. Make aluminum foil packages for the bananas: Assemble 4 12x15 inch sheets of foil. Fold each sheet in half along hte 12-inch side. Working from each short side, fold about 1/2 inch in toward the center 2 or 3 times to seal the edge. Stand the package on its spine and prop it open like a boat. Put a banana and a half cinnamon stick in each package. Spoon one quarter of the orange juice mixture into each. Fold foil over along the top to seal. Set the packets on a baking sheet and bake 15 minutes.
Serving size: 1 Banana
Calories: 18
Fat: 0.55g
Cholesterol: 0mg
Carbohydrates: 29.5g
protein: 1.2g
Sodium: 93.0mg