Good Eats Lentil Soup Recipes

LENTIL SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
• Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
• Add all remaining ingredients except the lemon and salt. Stir.
• Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
• Remove bay leaves.
• Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
• Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

LENTIL SOUP

Steps:

• Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

GOOD EATS LENTIL SOUP

Steps:

• Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
• When hot, add the onion, carrot, celery(if using soy chorizo sausage, add now) and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
• Add the lentils, tomatoes, broth, coriander, cumin, pepper and cardamom if using, and stir to combine.
• Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until lentils are tender, about 35 to 40 minutes.
• Using an immersion blender, puree to your preferred consistency(or put in batches into the blender and puree). Serve immediately. Enjoy!
• Note: One reviewer said when serving, to add 1 tbls. of vinegar to the soup. I haven't tried this yet, but you might want to.

ALTON BROWN'S LENTIL SOUP

Steps:

• with salt, sweat the onion, carrot, and celery in hot olive oil.
• add the broth, tomatoes, lentils and seasonings.
• bring to a boil.
• reduce heat and cover, cooking about 35-45 minutes.
• blend if desired (I do not blend).

LENTIL SOUP

Steps:

• Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
• Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.