topic Re: Lentil Soup in Recipes

Lentil Soup

godi — Sat, 04 Jan 2014 17:25:28 GMT

This was on the bag of lentils, i doctored a little, it was good on a cold Pa. night.

1 onion chopped

1/4 cup olive oil ( i used very little in a non stick soup pot)

2 carrots diced

2 stalks celery chopped

2 cloves garlic minced ( I used jarred)

1 tsp. dried oregano ( I used Penzeys Turkish oregano)

1 bay leaf

1 tsp. dried basil

1 14.5 oz can crushed tomatoes ( I used fire roasted)

16 oz bag of lentils

8 cups water ( I used Veggie broth)

1/2 cup spinach rinsed and thin sliced ( I used frozen small box green giant, I precooked it, I also put in frozen kale, I did not precook that)

2 Tbsp. Vinegar

Salt Pepper to taste ( I do not use)

I added diced red bell pepper not a lot maybe 1/2 cup

I also squeezed 1/2 fresh lemon in before serving

In a large soup pot heat oil over medium heat. Add onions, celery, carrots, red pepper (if using) cook and stir till veggies are tender. Stir in garlic, bay leaf, oregano and basil and cook for two minutes. Stir in lentils, then add water (or broth) and tomatoes, bring to boil. Reduce heat and simmer for at least one hour then add spinach, (kale if using) Simmer until cooked thru and wilted. Stir in vinegar (this is where squeezed half lemon in) Salt and pepper to taste and add more vinegar if desired. I added a little water as needed.

Enjoy.

Re: Lentil Soup

kittyloo — Sat, 04 Jan 2014 18:12:48 GMT

whats the vinegar for? I've never heard of adding that to lentil soup.

Re: Lentil Soup

godi — Sat, 04 Jan 2014 18:16:45 GMT

Have you ever made a soup that was well-salted and full of flavorful components, but tasted a little...flat? There's an easy fix you might be overlooking.Just add acid! A small amount of an acidic ingredient like lemon juice added at the end of cooking brightens flavors, especially in long-simmered bean soups or rich meat-based soups. Start with a little bit of acid, taste and adjust, until your soup tastes balanced and bright. It's amazing how a dull soup can come to life with a bit of vinegar or lime juice. Here are a few acidic ingredients you can use: • Lemon or lime juice: Start with a teaspoon or two and add more as desired. • Vinegar: Add half a teaspoon (or more) of your favorite vinegar. • Tomatoes: Fresh or canned tomatoes can be finely chopped and added as a garnish at the end of cooking, or left in chunks and cooked in the soup. • Pickles: It might sound strange, but one of my favorite ways to eat lentil soup is garnished with a big spoonful of sauerkraut. Or how about pickled red onions on a black bean soup? • Crème fraîche, yogurt or sour cream: A small dollop on a serving of soup looks pretty and adds a refreshing tang.

Re: Lentil Soup

LoLa — Sat, 04 Jan 2014 18:53:39 GMT

This sounds wonderful. Thanks you!

Re: Lentil Soup

ms traditional — Sat, 04 Jan 2014 19:06:27 GMT

if you have a ham bone, throw it in -

Re: Lentil Soup

nomar — Sat, 04 Jan 2014 19:12:12 GMT

I have a bag of lentils on hand, so like many of you, I am waiting for that arctic air to get here. This will be so good. Not planning on getting out of the house for a couple of days and soup is great to have on hand. I have heard of vinegar in soup before and had forgotten about that hint. Thanks for the recipe and hints.

Re: Lentil Soup

godi — Sun, 05 Jan 2014 22:41:49 GMT

Your welcome all. Hope you enjoy. Stay warm!

Re: Lentil Soup

ahoymate — Sun, 05 Jan 2014 22:56:36 GMT

On 1/4/2014 kittyloo said:
whats the vinegar for? I've never heard of adding that to lentil soup.

Helps 'brighten' the soup. Legumes can be very dull tasting and lemon or vinegar helps with the flavor.

Re: Lentil Soup

chips — Mon, 06 Jan 2014 00:40:56 GMT

thanks for posting this recipe. I will make this next weekend. I made pasta fagioli today with a soup bone from our 1/4 cow. Yum.

Re: Lentil Soup

LoLa — Mon, 06 Jan 2014 16:30:56 GMT

I made this yesterday and it was wonderful! Thanks so much for sharing. I can't wait until lunch for another bowl!!

Re: Lentil Soup

godi — Mon, 06 Jan 2014 18:24:57 GMT

I am so glad you liked it! I am having the last bowl today.

Re: Lentil Soup

Vamp — Mon, 06 Jan 2014 18:32:18 GMT

On 1/4/2014 digo said: Have you ever made a soup that was well-salted and full of flavorful components, but tasted a little...flat? There's an easy fix you might be overlooking.Just add acid! A small amount of an acidic ingredient like lemon juice added at the end of cooking brightens flavors, especially in long-simmered bean soups or rich meat-based soups. Start with a little bit of acid, taste and adjust, until your soup tastes balanced and bright. It's amazing how a dull soup can come to life with a bit of vinegar or lime juice. Here are a few acidic ingredients you can use: • Lemon or lime juice: Start with a teaspoon or two and add more as desired. • Vinegar: Add half a teaspoon (or more) of your favorite vinegar. • Tomatoes: Fresh or canned tomatoes can be finely chopped and added as a garnish at the end of cooking, or left in chunks and cooked in the soup. • Pickles: It might sound strange, but one of my favorite ways to eat lentil soup is garnished with a big spoonful of sauerkraut. Or how about pickled red onions on a black bean soup? • Crème fraîche, yogurt or sour cream: A small dollop on a serving of soup looks pretty and adds a refreshing tang.

Did not know that--thanks for the info!

Your lentil soup recipe looks great--can you freeze it? It looks like it make a lot.

I like to puree my lentil soup with an immersion blender, so that would be my change this recipe.
Oh, and I love to add cumin to lentil soup, but I am a bit of a cumin freak

We love lentil soup, but I have never added the bell pepper or the vinegar, so I will definitely be trying this recipe. Thank you so much for sharing!

Re: Lentil Soup

godi — Mon, 06 Jan 2014 19:14:47 GMT

Hi Vamp. Not sure about freezing, maybe someone else will know that answer. I hope if you try it you like it. Thanks.

Re: Lentil Soup

ahoymate — Mon, 06 Jan 2014 19:16:09 GMT

On 1/6/2014 digo said: Hi Vamp. Not sure about freezing, maybe someone else will know that answer. I hope if you try it you like it. Thanks.

I freeze lentil & other soups all the time. Great easy defrost meal

Re: Lentil Soup

godi — Tue, 07 Jan 2014 13:44:59 GMT

Skylands do you freeze in individual servings?

Re: Lentil Soup

Lucky Charm — Fri, 10 Jan 2014 04:22:16 GMT

I live off lentil soup!

I add portabella mushrooms for *meat* (usually use baby bellas).

I am a cumin freak too!

Re: Lentil Soup

ahoymate — Fri, 10 Jan 2014 04:23:49 GMT

On 1/7/2014 digo said: Skylands do you freeze in individual servings?

No I freeze in large tupperware bowl. You could freeze individual sizes.

Re: Lentil Soup

Bridgegal — Fri, 30 Nov 2018 00:15:29 GMT

@godi

I just made your lentil soup posted here in 2014. If you are still on the boards, I just want to say thanks. It is soooooo good. I added browned Italian sweet sauage chunks and used Greek spices. I'm on my second cup. Yum!!!! DH had two cups too.

Re: Lentil Soup

godi — Fri, 30 Nov 2018 11:40:19 GMT

@BridgegalBridgegal so glad you liked the soup. Thanks for letting me know.

Re: Lentil Soup

TTerri — Sun, 02 Dec 2018 03:57:12 GMT

I just made what's pratically this same recipe earlier in the week. Got the recipe from AllRecipes and made half, substituting chicken broth for water: https://www.allrecipes.com/recipe/13978/lentil-soup/