Sues 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!

BEST LENTIL SOUP

Steps:

• Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
• Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
• Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
• Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
• Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
• Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
• Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

THE BEST LENTIL SOUP

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

LENTIL SOUP

Steps:

• In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
• Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
• Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
• Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.

LENTIL SOUP WITH PLANTAINS

Steps:

• Cut 1 onion into chunks and the other into dice. Puree 6 of the garlic cloves and keep the remaining 5 whole. Place the cinnamon sticks, whole cloves, onion chunks and whole garlic cloves in the center of a medium square of cheesecloth. Tie the ends together to form a package. Place the fresh thyme in another square of cheesecloth and tie the ends together to enclose. In a large saucepan or stockpot, combine vegetable stock or water and the spice and herb packages, or dried thyme. Bring to a boil, reduce to a simmer and cook, uncovered, for thirty minutes. Stir in lentils and continue cooking until they are cooked through but still firm, about 15 minutes. Strain the lentils, reserving the liquid and thyme bundle. In separate saucepan heat olive oil or butter over medium heat. Add onions and saute until lightly browned, about 15 minutes. Add plantains, carrots and salt. Reduce heat to medium-low and continue cooking until the plantains are soft and golden, about 15 minutes. Stir in the pureed garlic and allspice and cook for 5 minutes longer, being careful not to scorch the garlic. Add the lentils, their reserved liquid and the thyme bundle. Bring to a simmer and cook another 15 minutes. Remove from the heat, and remove the thyme bundle. Stir in half of the chopped cilantro. Ladle into bowls and garnish with the remaining chopped cilantro.

LENTIL SOUP - LINSEN SUPPE

Steps:

• Pick over lentils and wash.
• Dice bacon, and render in large pot to accommodate all ingredients.
• Sautee onions, carrots, and celeriac or celery leaves about 5 minutes.
• Add stock on lentils.
• Bring to a full boil.
• Reduce heat and cook for 1-1/2 to 2 hours.
• Can also be cooked in a Crockpot about 4-5 hours on medium, 6-8 hours on low.
• Add sausage or smoked ham cut into bite size pieces.
• Optional: Melt lard or margarine or butter and caramelize the coarsely chopped onion, individually add to lentils at the table.
• Vinegar can be added to personal taste at the table also.
• Sourdough bread with caraway seeds is a great accompaniment.

SUE'S LENTIL SOUP

Steps:

• Saute carrots, onion, celery, and garlic in olive oil until onions are beginning to appear transluscent. Add crushed tomatoes and cook 1 minute more. Season with salt and pepper.
• Move to soup pot (or slow cooker). Add water, potatoes, lentils, tomato paste, and dried herbs.
• For stove top, bring heat to medium-high and bring mixture to a boil. Once mixture has boiled, reduce heat to low and simmer for at least 40 minutes, or until potatoes and lentils are cooked thru. Season with Salt and pepper if needed.
• For slow cooker, set crock pot on low for 7-9 hours.
• Just before serving, add fresh parsley and sprinkle with parmesean cheese.