Just eat lentils!
September 23, 2011 8:37 AM Subscribe
I want the best lentil soup recipes
I work and am in school full time. I don't make a lot of money, and love to cook lentil soups to eat for lunch and dinner throughout the week.
This Cooking Light recipe and a three pepper Indian dal from this highly recommended book have been my go-to recipes for years, but I'm getting sick of them. I did a search of previous questions, but am interested in strictly lentils.
I am looking for your best lentil soup recipes. I prefer lentils to other legumes because they don't require presoaking or cooking. I'm not a vegetarian, but I usually cook vegetarian because it's so much cheaper. I also have a fairly high tolerance for spice.
I work and am in school full time. I don't make a lot of money, and love to cook lentil soups to eat for lunch and dinner throughout the week.
This Cooking Light recipe and a three pepper Indian dal from this highly recommended book have been my go-to recipes for years, but I'm getting sick of them. I did a search of previous questions, but am interested in strictly lentils.
I am looking for your best lentil soup recipes. I prefer lentils to other legumes because they don't require presoaking or cooking. I'm not a vegetarian, but I usually cook vegetarian because it's so much cheaper. I also have a fairly high tolerance for spice.
Best answer: From the book How to Roast a Lamb:
Lentil soup. What's special about it is that you deglaze the pot with wine and sherry vinegar, simmer the soup with hamhocks in it for flavor, and then puree about 1/3rd of the ingredients at the end to make a thicker, heartier soup.
posted by deanc at 8:50 AM on September 23, 2011 [1 favorite]
Lentil soup. What's special about it is that you deglaze the pot with wine and sherry vinegar, simmer the soup with hamhocks in it for flavor, and then puree about 1/3rd of the ingredients at the end to make a thicker, heartier soup.
posted by deanc at 8:50 AM on September 23, 2011 [1 favorite]
Best answer: My favorite of the lentil soups is harira, I don't have a recipe to recommend but the google is full of suggestions.
posted by foodgeek at 9:04 AM on September 23, 2011 [1 favorite]
posted by foodgeek at 9:04 AM on September 23, 2011 [1 favorite]
Best answer: This red lentil soup with lemon from NYT is fantastic and easy to prepare. I always make it with vegetable broth, and I usually just use 2 cups broth and 2 cups water. It still comes out very flavorful.
posted by kitty teeth at 9:08 AM on September 23, 2011 [2 favorites]
posted by kitty teeth at 9:08 AM on September 23, 2011 [2 favorites]
Best answer: Very basic but very good lentil soup:
In:
1 tbsp olive oil
Sweat:
1/2 c chopped onions
4 minced garlic cloves
When onions are translucent, add
1 tsp ground cumin
2 sliced carrots
2 sliced ribs of celery (optional)
and saute a few minutes more.
Add
1 box (4c) Pacific Foods mushroom broth
1 c dry lentils
2 bay leaves
Simmer about 40 minutes, or 20 min in the pressure cooker. Remove bay leaves.
You can stir in some baby spinach in the end if you like that.
The mushroom broth gives you a nice hearty flavor, and the carrots give it a great sweetness and body. I get raves whenever I serve it or share the recipe.
posted by BrashTech at 9:13 AM on September 23, 2011
In:
1 tbsp olive oil
Sweat:
1/2 c chopped onions
4 minced garlic cloves
When onions are translucent, add
1 tsp ground cumin
2 sliced carrots
2 sliced ribs of celery (optional)
and saute a few minutes more.
Add
1 box (4c) Pacific Foods mushroom broth
1 c dry lentils
2 bay leaves
Simmer about 40 minutes, or 20 min in the pressure cooker. Remove bay leaves.
You can stir in some baby spinach in the end if you like that.
The mushroom broth gives you a nice hearty flavor, and the carrots give it a great sweetness and body. I get raves whenever I serve it or share the recipe.
posted by BrashTech at 9:13 AM on September 23, 2011
Best answer: Angry Red Lentil Tortilla Soup
posted by M.C. Lo-Carb! at 9:20 AM on September 23, 2011 [1 favorite]
posted by M.C. Lo-Carb! at 9:20 AM on September 23, 2011 [1 favorite]
Best answer: I cook a pound of diced onions, a pound of diced carrots and some garlic in olive oil until it's soft then dump it in a pot with chicken stock, two pounds of dry lentils and one pound of dry split peas, one big can of diced tomatoes and one big can of pureed tomatoes. I add salt and pepper and more garlic powder and some Cajun seasoning. Cook until everything's soft. (Then I add 3 pounds of sausage but you can leave that out. My kids will eat anything I put sausage in. Even the kid who normally won't eat vegatables.) Adjust your amounts downward if you don't want to be eating this for the rest of your life. More chicken broth to make it soupy, less to make it beany.
posted by artychoke at 9:25 AM on September 23, 2011
posted by artychoke at 9:25 AM on September 23, 2011
Best answer: I've made this black lentil & spinach soup a couple times lately & it's quick,simple & good.
posted by canoehead at 9:39 AM on September 23, 2011
posted by canoehead at 9:39 AM on September 23, 2011
Best answer: My winter staple soup is:
-Sweat finely diced onion, carrot and celery in a glug of olive oil in a heavy-bottomed soup pot
- Add chopped potatoes, larger pieces of carrot and onion, and whatever root vegetables I have on hand (parsnip, swede) and cook in the oil for a few minutes
- Add stock (or water and a stock cube) to about two inches below the top of the pot
- Add lentils and a bay leaf, bring to the boil then turn it down to a simmer and cover for around half an hour
Delicious and hearty. Sometimes I then add spinach before blending it for a non-spicy saag dahl type thing.
posted by goo at 9:47 AM on September 23, 2011 [1 favorite]
-Sweat finely diced onion, carrot and celery in a glug of olive oil in a heavy-bottomed soup pot
- Add chopped potatoes, larger pieces of carrot and onion, and whatever root vegetables I have on hand (parsnip, swede) and cook in the oil for a few minutes
- Add stock (or water and a stock cube) to about two inches below the top of the pot
- Add lentils and a bay leaf, bring to the boil then turn it down to a simmer and cover for around half an hour
Delicious and hearty. Sometimes I then add spinach before blending it for a non-spicy saag dahl type thing.
posted by goo at 9:47 AM on September 23, 2011 [1 favorite]
Best answer: Similar to those above
Sweat some onion and garlic in a pan with olive oil until translucent. Add diced carrot and celery and sautee until they are soft. Add the broth of your choosing (chicken, vegetable) a couple of bay leaves, a diced jalapeno and lentils plus a table spoon or two of grated fresh ginger and salt and pepper to taste. Simmer until lentils are cooked through and add a bit more fresh ginger just before serving.
posted by goggie at 9:49 AM on September 23, 2011
Sweat some onion and garlic in a pan with olive oil until translucent. Add diced carrot and celery and sautee until they are soft. Add the broth of your choosing (chicken, vegetable) a couple of bay leaves, a diced jalapeno and lentils plus a table spoon or two of grated fresh ginger and salt and pepper to taste. Simmer until lentils are cooked through and add a bit more fresh ginger just before serving.
posted by goggie at 9:49 AM on September 23, 2011
Best answer: My favorite:
Ingredients
Olive oil
1/2 of a white onion, chopped (could also use yellow, but I definitely wouldn't use red)
2-3 garlic cloves, minces
1 c. red lentils, rinsed well
3 c. water or broth (I use 2 c. low-sodium organic vegetable broth plus 1 c. water)
~1 1/2 c. diced potatoes (I typically use 2 Yukon gold potatoes cut into 1/2 inch dice) - you could substitute white beans if you're trying to eat low-carb or don't have potatoes on hand
1 tsp. cumin
1 tsp. turmeric
dash paprika
cayenne pepper or chili powder, whatever you have available, to taste
~6-7 c. (not a typo) torn or chopped whole-leaf spinach - I use about 2/3 of a 10-oz. bag
Juice of about 1/4 a lemon (so, a couple of wedges)
Saute the chopped onion over medium heat until somewhat softened (but not browned/caramelized). Add garlic and saute another 30 seconds or so, just until the garlic is becoming fragrant. Add lentils and broth/water and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover, add diced potatoes (or white beans, if substituting those) and let simmer for another 15 minutes. When you have about 3 minutes left, add the spices. When the 15 minutes are up, add the chopped spinach, stir to combine, cover, and let cook for about another 2 minutes or until spinach is wilted. Remove cover, squeeze lemon juice into stew, adjust spices, and serve!
I usually serve it with a cucumber & tomato salad (chopped cukes & tomatoes, crumbled feta, salt/pepper, drizzle of olive oil) & whole wheat bread. Soo good! Makes enough for 2, plus leftovers for one, so you may need to double if you're cooking for a bigger group.
posted by pecanpies at 10:05 AM on September 23, 2011 [1 favorite]
Ingredients
Olive oil
1/2 of a white onion, chopped (could also use yellow, but I definitely wouldn't use red)
2-3 garlic cloves, minces
1 c. red lentils, rinsed well
3 c. water or broth (I use 2 c. low-sodium organic vegetable broth plus 1 c. water)
~1 1/2 c. diced potatoes (I typically use 2 Yukon gold potatoes cut into 1/2 inch dice) - you could substitute white beans if you're trying to eat low-carb or don't have potatoes on hand
1 tsp. cumin
1 tsp. turmeric
dash paprika
cayenne pepper or chili powder, whatever you have available, to taste
~6-7 c. (not a typo) torn or chopped whole-leaf spinach - I use about 2/3 of a 10-oz. bag
Juice of about 1/4 a lemon (so, a couple of wedges)
Saute the chopped onion over medium heat until somewhat softened (but not browned/caramelized). Add garlic and saute another 30 seconds or so, just until the garlic is becoming fragrant. Add lentils and broth/water and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover, add diced potatoes (or white beans, if substituting those) and let simmer for another 15 minutes. When you have about 3 minutes left, add the spices. When the 15 minutes are up, add the chopped spinach, stir to combine, cover, and let cook for about another 2 minutes or until spinach is wilted. Remove cover, squeeze lemon juice into stew, adjust spices, and serve!
I usually serve it with a cucumber & tomato salad (chopped cukes & tomatoes, crumbled feta, salt/pepper, drizzle of olive oil) & whole wheat bread. Soo good! Makes enough for 2, plus leftovers for one, so you may need to double if you're cooking for a bigger group.
posted by pecanpies at 10:05 AM on September 23, 2011 [1 favorite]
Best answer: Not quite a soup, but:
Mjadra
(Pronounced mm-jed-drah)
1 cup uncooked lentils
4 cups water
1 large onion, chopped
1/4 cup olive or vegetable oil
1/5 cup uncooked rice
salt to taste (you'll probably need a lot).
Rinse lentils and place in a pan with water. Boil for 25 minutes on medium fire. Saute chopped onions in oil. Add onions and rice to the lentils. Cover and cook for 20 minutes, or until the lentils are very soft. Stir often, and watch carefully. If it dries out, add more water.
You can add a splash of vinegar at the end if you like.
Serve on a platter - this thickens as it cools. It may be eaten hot or cold. Serves 4-6.
This sounds so simple but it is delicious.
posted by exceptinsects at 10:13 AM on September 23, 2011 [2 favorites]
Mjadra
(Pronounced mm-jed-drah)
1 cup uncooked lentils
4 cups water
1 large onion, chopped
1/4 cup olive or vegetable oil
1/5 cup uncooked rice
salt to taste (you'll probably need a lot).
Rinse lentils and place in a pan with water. Boil for 25 minutes on medium fire. Saute chopped onions in oil. Add onions and rice to the lentils. Cover and cook for 20 minutes, or until the lentils are very soft. Stir often, and watch carefully. If it dries out, add more water.
You can add a splash of vinegar at the end if you like.
Serve on a platter - this thickens as it cools. It may be eaten hot or cold. Serves 4-6.
This sounds so simple but it is delicious.
posted by exceptinsects at 10:13 AM on September 23, 2011 [2 favorites]
Best answer: I'm making Heidi Swanson's Lively Yourself Up Lentil Soup this weekend with some chard. It's a really versatile base in terms of spice and additional ingredients.
posted by holgate at 10:25 AM on September 23, 2011 [1 favorite]
posted by holgate at 10:25 AM on September 23, 2011 [1 favorite]
Best answer: The first recipe I posted here is really good.
posted by lollusc at 10:59 AM on September 23, 2011
posted by lollusc at 10:59 AM on September 23, 2011
Best answer: This Algerian Lentil Soup is just about the best thing ever. I've made it with chicken stock, specifically.
posted by mandymanwasregistered at 11:02 AM on September 23, 2011
posted by mandymanwasregistered at 11:02 AM on September 23, 2011
Best answer: This Red Lentil Curry is delicious. You can also add sweet potatoes/carrots/potatoes/cauliflower/other vegetables to make it a bit heartier, or more liquid to thin it out.
posted by rebekah at 11:55 AM on September 23, 2011
posted by rebekah at 11:55 AM on September 23, 2011
Best answer: This lentil soup recipe is excellent (from the same site that holgate posted the link - there are a ton of lentil soup recipes on her site).
posted by valeries at 12:29 PM on September 23, 2011
posted by valeries at 12:29 PM on September 23, 2011
Best answer: The Lentil Stew with Sausage from Simply Recipes has become a regular.
Requires about six bucks of bacon and sausage(at Whole Foods prices), but it's a giant batch and freezes well.
posted by Su at 12:30 PM on September 23, 2011
Requires about six bucks of bacon and sausage(at Whole Foods prices), but it's a giant batch and freezes well.
posted by Su at 12:30 PM on September 23, 2011
Best answer: This Indian tomato-lentil soup is one of our quick and easy staples.
posted by JiBB at 1:15 PM on September 23, 2011
posted by JiBB at 1:15 PM on September 23, 2011
Best answer: This Green Lentil Soup with Coconut Milk recipe is very good - it's even more delicious a day or two after you make it and let the flavors mingle. I have skipped the butter and made it vegan using just a bit of vegetable oil, and it's equally delicious that way.
posted by katie at 1:54 PM on September 23, 2011
posted by katie at 1:54 PM on September 23, 2011
Best answer: I really liked Alton Brown's Good Eats Lentil Soup recipe. Don't bother if you can't put in grains of paradise, though. They really give it complexity.
posted by photovox at 2:27 PM on September 23, 2011
posted by photovox at 2:27 PM on September 23, 2011
Best answer: Here is mine:
red lentil soup
2 chicken breasts (optional) cut into bite sized pieces
2 cloves garlic
1 shallot
1 white onion
3 celery sticks
1 ½ large cans of tomatoes
1 teaspoon cayenne
1 teaspoon salt
1 tablespoon curry powder
1 teaspoon black pepper
1 tablespoon mustard seeds
¾ cup red lentils
6 cups chicken broth
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons cream
1 big squirt of rooster sauce
heat butter / oil over medium heat
once it has all melted turn up to high heat
over high heat add mustard and cover
cook for 30 seconds or so
remove from heat and add diced onion, celery, shallots, and garlic
return to medium low heat and cook down
add lentils, tomatoes, curry powder, salt, pepper, cayenne, and stir
add chicken stock and bring to a boil over high heat
once boiling, return to low and cover
let cook for several hours
cut chicken breasts (optional) into ½ inch to 1 inch pieces and salt / pepper them
add lemon juice and stir
add the cream and stir
add the rooster sauce and stir
bring to a boil and then add the chicken (optional)
cook for five minutes and then serve.
posted by pwb503 at 3:42 PM on September 23, 2011
red lentil soup
2 chicken breasts (optional) cut into bite sized pieces
2 cloves garlic
1 shallot
1 white onion
3 celery sticks
1 ½ large cans of tomatoes
1 teaspoon cayenne
1 teaspoon salt
1 tablespoon curry powder
1 teaspoon black pepper
1 tablespoon mustard seeds
¾ cup red lentils
6 cups chicken broth
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons cream
1 big squirt of rooster sauce
heat butter / oil over medium heat
once it has all melted turn up to high heat
over high heat add mustard and cover
cook for 30 seconds or so
remove from heat and add diced onion, celery, shallots, and garlic
return to medium low heat and cook down
add lentils, tomatoes, curry powder, salt, pepper, cayenne, and stir
add chicken stock and bring to a boil over high heat
once boiling, return to low and cover
let cook for several hours
cut chicken breasts (optional) into ½ inch to 1 inch pieces and salt / pepper them
add lemon juice and stir
add the cream and stir
add the rooster sauce and stir
bring to a boil and then add the chicken (optional)
cook for five minutes and then serve.
posted by pwb503 at 3:42 PM on September 23, 2011
A lot of recipes here cover it pretty well. I'd encourage you to mix and match, for example, don't worry about *exactly 2 tbs* of cumin. just dump a lot in. in general, i say use a lot of spices, lentils otherwise don't have much flavor.
if you don't want them to disolve into lentil paste, try to use less water and cook them for a shorter time.
posted by cupcake1337 at 3:57 PM on September 23, 2011
if you don't want them to disolve into lentil paste, try to use less water and cook them for a shorter time.
posted by cupcake1337 at 3:57 PM on September 23, 2011
Seconding heidi's recipe. I have made variations on that theme dozens of times by now.
posted by rockindata at 7:50 PM on September 23, 2011
posted by rockindata at 7:50 PM on September 23, 2011
Best answer: Red lentil soup with smoked paprika. The paprika and the sriZle of really food olive oil at the end are essential and amazing.
http://localfoods.about.com/od/winter/r/RedLentilSoup.htm
posted by purenitrous at 9:45 AM on September 24, 2011
http://localfoods.about.com/od/winter/r/RedLentilSoup.htm
posted by purenitrous at 9:45 AM on September 24, 2011
Best answer: I like this one from Bon Appetit last year. I also like to add some orange extract to it at the end.
posted by wocka wocka wocka at 5:49 PM on September 24, 2011
posted by wocka wocka wocka at 5:49 PM on September 24, 2011
Piggyback question: Most of these recipes seem to be eastern inspired. But some of them recommend using French green lentils. Does anyone have any recipes for how the French/Europeans cook lentis?
posted by bluefly at 6:29 AM on September 27, 2011
posted by bluefly at 6:29 AM on September 27, 2011
Best answer: Here is mine:
500g lentils
1bay Leaf
2 pickles
1 onion
1 Tsp capers
some parsley
100g smoked bacon
100g grated Parmigiano-Reggiano
200g sour cream
30 g flour
salt and pepper to taste
Cook lentils until soft. Drain lentils, but preserve the water they have cooked in. Cut bacon into strips and add finely cut pickles, onions, parsley cook for a little while. Add the lentils and continue to cook. Add the preserved water. Mix flour with sour cream separately and slowly add them to the hot lentil pot. Also add capers and continue to cook for a few more minutes. Serve warm and add Parmigiano to taste.
NOTES: Please use this (original) recipe as guideline. I find the quantities of bacon and sour cream excessive so I use just a little bit of both. I skip flour all together. It is a lovey stew with fresh sour notes.
posted by A! at 4:00 PM on September 27, 2011
500g lentils
1bay Leaf
2 pickles
1 onion
1 Tsp capers
some parsley
100g smoked bacon
100g grated Parmigiano-Reggiano
200g sour cream
30 g flour
salt and pepper to taste
Cook lentils until soft. Drain lentils, but preserve the water they have cooked in. Cut bacon into strips and add finely cut pickles, onions, parsley cook for a little while. Add the lentils and continue to cook. Add the preserved water. Mix flour with sour cream separately and slowly add them to the hot lentil pot. Also add capers and continue to cook for a few more minutes. Serve warm and add Parmigiano to taste.
NOTES: Please use this (original) recipe as guideline. I find the quantities of bacon and sour cream excessive so I use just a little bit of both. I skip flour all together. It is a lovey stew with fresh sour notes.
posted by A! at 4:00 PM on September 27, 2011
Response by poster: Thanks for all the replies! Super-best answers to the tortilla soup, and the coconut milk one; those will be the first I try.
posted by Ideal Impulse at 8:23 AM on September 28, 2011
posted by Ideal Impulse at 8:23 AM on September 28, 2011
Best answer: This one is so yummy and you can use those vacuum packed lentils from Trader Joe's. It is a lentil salad, not a soup but so worth it. Use you inner Julia Child voice as you read through the recipe.
Great with wedges of ** hard-boiled eggs ** (a must!) and cherry tomato halves.
JULIA CHILD'S LENTIL SALAD
Hands-on time: 20 minutes over an hour
Time to table: 1 hour (or more if lentils are soaked before cooking and/or served at room temperature or cold, see NOTES)
Makes 3 cups
6 cups water
1-1/2 cups lentils, rinsed (see NOTES)
THYME, SAGE & GARLIC VINAIGRETTE
2 large cloves garlic, smashed and skins removed
1/4 teaspoon kosher salt
1/2 tablespoon good mustard (a prepared mustard such as Dijon)
2 tablespoons or so of fresh herbs, I used thyme and sage from my garden
1/2 cup good olive oil
Bring water to a boil in a large kettle. Add lentils and cook until done, testing after 20 minutes or so. Drain (see NOTES).
While lentils cook, mix the vinaigrette ingredients in the food processor cup of an immersion blender.
ASSEMBLY
Salt & pepper to taste
Stir the vinaigrette into the (drained) hot lentils, stirring well to coat. Season to taste. Serve warm, at room temperature or chilled.
posted by dottiechang at 10:15 PM on September 28, 2011 [3 favorites]
Great with wedges of ** hard-boiled eggs ** (a must!) and cherry tomato halves.
JULIA CHILD'S LENTIL SALAD
Hands-on time: 20 minutes over an hour
Time to table: 1 hour (or more if lentils are soaked before cooking and/or served at room temperature or cold, see NOTES)
Makes 3 cups
6 cups water
1-1/2 cups lentils, rinsed (see NOTES)
THYME, SAGE & GARLIC VINAIGRETTE
2 large cloves garlic, smashed and skins removed
1/4 teaspoon kosher salt
1/2 tablespoon good mustard (a prepared mustard such as Dijon)
2 tablespoons or so of fresh herbs, I used thyme and sage from my garden
1/2 cup good olive oil
Bring water to a boil in a large kettle. Add lentils and cook until done, testing after 20 minutes or so. Drain (see NOTES).
While lentils cook, mix the vinaigrette ingredients in the food processor cup of an immersion blender.
ASSEMBLY
Salt & pepper to taste
Stir the vinaigrette into the (drained) hot lentils, stirring well to coat. Season to taste. Serve warm, at room temperature or chilled.
posted by dottiechang at 10:15 PM on September 28, 2011 [3 favorites]
The Simpsons Lentil Soup: Paul: Linda and I both feel strongly about animal rights. In fact, if you play "Maybe I'm Amazed" backwards, you'll hear a recipe for a really ripping lentil soup.
Several readers managed to piece together the lentil soup recipe Paul
speaks backwards over "Baby I'm Amazed" during the closing credits.
Tom Collins lists it as:
- one medium onion, chopped
- two tablespoons of vegetable oil
- one clove of garlic, crushed
- one cup of carrots, chopped
- two sticks of celery, chopped
- half a cup of lentils
- one bay leaf
- one tablespoon of freshly-chopped parsely
- salt and freshly-ground pepper to taste
- two and a quarter cups of vegetable stock or water
posted by furiousxgeorge at 2:11 PM on October 5, 2011
Several readers managed to piece together the lentil soup recipe Paul
speaks backwards over "Baby I'm Amazed" during the closing credits.
Tom Collins lists it as:
- one medium onion, chopped
- two tablespoons of vegetable oil
- one clove of garlic, crushed
- one cup of carrots, chopped
- two sticks of celery, chopped
- half a cup of lentils
- one bay leaf
- one tablespoon of freshly-chopped parsely
- salt and freshly-ground pepper to taste
- two and a quarter cups of vegetable stock or water
posted by furiousxgeorge at 2:11 PM on October 5, 2011
This thread is closed to new comments.
Red Pepper Lentil Soup
6 cups chicken stock [or whatever, soup base, not too salty]
1 onion
1 red pepper
4 carrots
chop veggies & sautee in olive oil & add to hot stock
1 1/2 c red lentils
1/2 c wild rice
[or whatever, 2 cups grains]
add 2 tsp cumin [or to taste] and red pepper flakes. Salt & pepper to taste.
Simmer on low heat til lentils are soft, about 90 min. Stir every once in a while.
posted by jessamyn at 8:40 AM on September 23, 2011 [8 favorites]