Place lentils in a large saucepan, cover with 1 inch of water. Place over medium-high heat, bring to a boil and cook for 10 minutes. Drain lentils into a colander. Pour olive oil in to the large saucepan and place over medium heat. Add garlic and onion and cook while stirring until the onion has softened, about 5 minutes.
Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil and then reduce heat to medium low.
Cover and simmer for 10 minutes. Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, about 30 to 40 minutes, stirring occasionally. Add an additional amount of water during cooking if desired.
By Deeli from Richland, WA
Heat a large soup pot. Add the olive oil, onion, and celery, and saute for about 5 minutes. Add the coriander, cumin, and garlic and saute 3 minutes. (sauteing will bring the flavor of the coriander and cumin out) Add the carrots, parsnips and turkey (ground lamb is good too) and saute a few minutes, then the rest of the ingredients, except for the cilantro. I take the kale off the rib, but I don't throw the ribs away - I slice them up, throw them in the pot, and they get nice and tender. Add salt and pepper to taste. Bring to a boil, then reduce to a brisk simmer. Skim any foam.
Cook with the lid on to keep it from getting too dry for about 40, 45 minutes, until the lentils and vegetables are tender. Just before serving, stir in the cilantro. Garnishing with fresh mint is very good. Serve with rice, cous cous or quinoa.
|Time:||20 Minutes Preparation Time|
45 Minutes Cooking Time
Source: Originally from Grit Magazine.
By Copasetic 1 from North Royalton, OH
By Lisa from Halifax
By Raymonde from North Bay, Ontario
By Robin from Washington, IA
By Connie from Cotter, AR
Clean and sort the lentils (remove any foreign matter). Add them to the salted water. Add the whole onion and cubed potatoes. Bring it up to boiling, stirring while coming to a boil. Let them simmer for up to an hour.
Finally, add the sliced hot dogs and bring it up to boil again. Allow to simmer for another 45 minutes. It will thicken up, adding some sliced carrots for some color is also optional.
Serve with some hot rolls, and enjoy a warm, wonderful, inexpensive, winter meal.
This will keep, refrigerated up to a week. You may have to add extra water when it gets too thick.
By Sandra from Montvale, NJ
Heat oil in a skillet and cook chicken and onion over medium heat until meat is no longer pink and drain.
Transfer to a slow cooker. Stir in the jicama, celery, lentils, barley, broth, salt and pepper. Cover and cook on low for 6 hours. Add the diced tomatoes and cook 2 hours longer.
Brown hamburger; drain. Add all vegetables, tomato juice, and salt. Simmer until vegetables are partially tender. Add lentils, water, marjoram, and brown sugar. Simmer several hours. Watch closely to make sure it doesn't stick.
By Robin from Washington, IA
As I was walking down the aisle of the grocery store, perusing the canned lentil soup's sodium percentages, I began grumbling mentally. Why is it that the high sodium soup in the can tastes better than mine?
I went home and while making the soup, realized that my soup has a green scent. By this I mean too raw. Kind of like the fresh green scent you get from being around dried sacks of vegetarian green pet food. Newly mown grass. Don't know how to explain it better than that.
Any suggestions? Should something be pre-sauteed and then added to the soup pot to improve the flavor? In the past I sauteed onions and added them to the soup, but it didn't make much of a difference.
I wash the lentils, put them in water and boil until done. I add some Vegemite in the beginning and toward the end of cooking, add carrots and a bit of celery. Serve with chopped up jalapeno, carrot and anything else I can think of, but the canned stuff still tastes better to me.
Thanks for your help!
Do you use tomato paste or the vegetarian stock cubes to add flavour. Freshly ground black pepper is good if you like it. I have silverbeet growing and I cut up about 5 leaves and add towards the end.
We are trying to increase our fiber intake and would love easy recipes using lentils in soup.
Thank you all in advance.
By Barbara from Boerne, TX
My friend used tomato lentil soup and would add a few turkey legs. This was a wonderful tasting soup which I make.
Does anyone know the best kind of sausage to put in lentil soup? if so what brand etc.
Bridget from AZ
I used a great pre-cooked spicy chicken sausage made by Usinger. Just sliced thin and added it.
Yesterday I had sausage and lentil soup at Carrabba's Italian restaurant. It was filling, not too greasy and absolutely wonderful. Anyone have the recipe or a similar recipe?
By Holly from Dallas, TX
Thank you for taking the time to post the recipe!