My Moms Lentil Soup Recipes

MUM'S EVERYDAY RED LENTILS

Steps:

• Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
• In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
• Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.
• Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!
• In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more.
• Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.

MY MOM'S LENTIL SOUP

Steps:

• Combine all but brown sugar after adding cold water to cover. Simemr about 2 hours. After simmering, add your brown sugar. If it does not taste sweet enouph to you add a little more brown sugar. Remove hocks, cool, take off meat and add to soup.

FAKES LENTIL SOUP

Steps:

• First discard any unidentified objects from your lentils and then rinse.
• In a large pot on medium high heat, you will add the olive oil, your onions and carrots. Season with salt and pepper and sauté until onions turn translucent.
• Add the potato and tomatoes and sauté until the tomato releases some juices.
• Next add the bay leaves and lentils. Stir and coat lentils with the juices. Add some more salt.
• Next add the tomato sauce (if you want the soup to have some body), garlic slices, and water. Make sure to completely submerge your lentils in the water.
• Bring to a boil, and then reduce heat to medium. Let it simmer covered for an hour and a half to 2 hours. Stir and season occasionally.
• Also make sure to add more water if necessary as you are cooking, especially if the lentils thicken too soon.
• Eat to the thickness of your liking.
• A perfect condiment is a splash of vinegar and a drizzle of extra virgin olive oil.

SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)

Steps:

• Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
• Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
• Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.