Lentil soups and....

Lentil Soup Recipes and other recipes using lentils

My mom used to make lentil soup almost once a week.  It made me happy when my own kids said they missed lentil soup while in college.  The cafeteria doesn't make it.  Usually you use brown lentils but I have tried red lentils and it turned out great.  

My mom would make extras and give some to me in a tupperware container.  She would always say:  add a little liquid so it isn't so thick.  I read that in a recipe too.   Also, it tastes even better then next day.   

This is a Lentil Soup made with tomatoes, curry and the optional bulgur.  Instead of curry I have used thyme, or oregano or summer savory.

2 Tbsp. olive oil

2 medium onions chopped

3 stalks of celery chopped

3 to 4 garlic cloves

2 tsp. curry powder

1 cup canned crushed tomatoes

1 cup lentils or more, rinsed and drained

3 cups chicken or vegetable broth.  I usually use a bullion cube.

1 bay leaf

Optional:  1/2 cup bulgur wheat

salt and pepper to taste

1 1/2 to 2 Tbsp. freshly squeezed lemon juice

1/2 cup sour cream

1/3 cup sliced green onions or some chopped parsley 

1.  Saute the onions and celery in the olive oil in a large soup pot.  Add the garlic. Stir in the curry powder and cook stirring for about 30 seconds.  Add the tomatoes, raise the heat to high, and cook for 1 to 2 minutes more.  Stir the lentils into the pot.

2.  Add the broth and 3 cups of water, and bring to a simmer.  Add the bay leaf, partially cover the pot, and simmer until the lentils are almost tender, about 30 minutes.  

3.  Stir in the bulgur wheat and continue to simmer, partially covered, until the lentils are tender and the bulgur is tender-firm, about 10 minutes.  Season generously with salt and pepper.

4.  Stir up to 2 Tbsp. lemon juice into the stew and serve it in bowls or in a warm terrine.  Stir the sour cream to liquefy it slightly and drizzle about 1 Tbsp. over the top of each serving.  Give each a good grind of pepper, sprinkle with scallions, and serve very hot.  

Options:

You can add carrots and parsley to the onions and celery.  

You can also use other spices instead of curry.

You can also start the soup by sauteing bacon in place of sauteing the vegetables in olive oil.  

Some people say this soup tastes even better when cooked a day ahead. 

My mom used to make lentil soup every other week.  She would put cut up sausage in the soup.   We lived in the county on 5 acres and one year we had so many mice outside and a few made it inside the house.  One mouse jumped in the lentil soup.  My mom found out when she ladled the soup.  She thought to herself:  I don't remember having put such a big piece of meat in here.  She figured out it was a mouse and I am sure she threw out the soup.    

Warm Lentil Dip

We brought this dish to my annual birthday picnic and hike and ate it kind of like a
dip with with crackers and bread.  

I would use red or yellow lentils.  The brown ones will make the dip look like a mud dip.

Cook dry lentils according to the package directions. Some stores sell pre-cooked lentils but I have never used them.
1 jar of curry simmer sauce
1/2-1 can of coconut milk (to taste - I have used light coconut milk, but regular coconut is better.)
Minced cilantro to taste. I think the more you add the better it tastes.

Mix all the ingredients together. This dish tastes even better if you let it sit at least an hour before serving so the flavors blend, but it is not necessary to wait to eat it. This dish keeps well in the refrigerator for about 7-10 days. You can serve it hot or warm. I prefer room temperature. It is great as a side dish or mixed with veggies. It is also delicious all by itself.