Lentil Soup

Karen99

Karen99

Senior Member
Location
California
Lentil Soup

6 cups chicken or veg stock
1 cup dried lentils
2 Tablespoons ex virgin olive oil
2 cloves minced garlic
3 celery stalks chopped
3 carrots peeled and chopped
1 15 ounce can diced tomatoes
salt and pepper

In a large non-stick Dutch oven over med-low heat sautée the onion, garlic, celery til soft..stirring occasionally til onion is transparent...5-8 min.

Add in lentils, broth, diced tomatoes and bring to a boil. Lower heat to simmer and cook til lentils are soft..about 45 minutes or so.

this soup thickens as it cooks, so add more broth as needed. If I run out of broth I add more water and toss in a bouillon cube or two.

Be creative..this is SOUP..you can sautée a couple of slices of minced bacon with the veggies...or even add in minced ham..but use less olive oil. You can add a bit of spinach..or adjust seasonings to your taste. I like a bit of Tabasco in my bowl of soup sometimes.. I like my veggies chopped fairly fine..but suit yourself. Enjoy :)
 

What a coincidence - I just made a big pot of lentil soup on the stove top, threw in some leftover rice, onions, celery, frozen peas, carrots, beans, corn, some crushed tomatoes, green peppers, leftover tortellinis. Very very tasty and satisfying comfort food. Great minds think alike!
 

Cookie said:
What a coincidence - I just made a big pot of lentil soup on the stove top, threw in some leftover rice, onions, celery, frozen peas, carrots, beans, corn, some crushed tomatoes, green peppers, leftover tortellinis. Very very tasty and satisfying comfort food. Great minds think alike!
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cookie..you understand soup! Sound yummy to me. I like to add red pepper flakes too..to turn up the heat a little.
 
I have an old 1942 Chambers stove that has a deep well in the back. I, like Cookie, tend to throw whatever I think might do into the pot. I bring it to a boil, set the lid on it, turn off the fire leaving only the pilot flame. I always start it at around 10:pm, and from 10:30pm until I get up in the morning, the pilot flame cooks all. I think deep wells were the first crock pots. And they can be deep friers as well. There were times that a pot of soup was always cooking in my old stove. Nobody went hungery, soup helps us all feel comforted.
 
Ina said:
I have an old 1942 Chambers stove that has a deep well in the back. I, like Cookie, tend to throw whatever I think might do into the pot. I bring it to a boil, set the lid on it, turn off the fire leaving only the pilot flame. I always start it at around 10:pm, and from 10:30pm until I get up in the morning, the pilot flame cooks all. I think deep wells were the first crock pots. And they can be deep friers as well. There were times that a pot of soup was always cooking in my old stove. Nobody went hungery, soup helps us all feel comforted.
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Ina..loved your post. It brought back memories of my Auntie who always had a pot of something on her stove. I love old stoves and years ago we had one in an older house we rented. It had a griddle in the middle and a broiler under the oven. It was like the Cadillac of stoves! I'll look up your stove.
 
Hi Imp, you go for it! Making soup is fun. I just like to use what I have on hand..I've used tomato sauce. Or even fresh tomatoes chopped in this recipe. I also love barley or bean soup. Easy and yummy. Your stove sounds really nice too. :$
 
I have fed my family with this stove for a very long time. As you can see, on the rear right is the deep well. It also has a griddle on the far left, and under the griddle is a broiler. It has two ovens, and the top folds down to cover it all.

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This is the recipe for a lentil soup that a restaurant in the San Francisco Bay Area was "famous" for back in the 50s and 60s. Used to go there with my parents and loved this soup. Was so excited when I came across this recipe several years ago-I love making it!

[h=3]THE SHADOWS LENTIL SOUP[/h][h=3]INGREDIENTS:[/h]-- 1 1/2 cups lentils

-- 5 slices bacon, finely chopped
-- 1 cup chopped onion
-- 2 cups chopped celery
-- 1 cup diced carrots
-- 1/2 garlic clove, chopped
-- 2 cups raw diced potatoes
-- 1/2 cup tomato puree
-- 2 whole cloves
-- 2 bay leaves
-- 6 cups cold water
-- 4 cups beef stock
-- 1 tablespoon salt
-- Dash white pepper
-- 2 tablespoons red wine vinegar
-- 2 cups sliced garlic sausage
-- 1 cup thinly sliced leeks
INSTRUCTIONS: Cover lentils with water and soak overnight; drain. (The idea that lentils have to be soaked has fallen by the wayside. We suggest you skip this step. Ed.) Lightly saute bacon in a 6-quart heavy pot. Add onion, celery, carrots and garlic and saute a few minutes.
Add lentils, potatoes, tomato puree, cloves, bay leaves, water, stock, salt and pepper. Bring to a boil, cover, reduce heat and simmer until lentils are tender. Most cooks will find that lentils will test done in no more than 30 minutes, unless you like them to disintegrate into the soup. Add vinegar, sausage and leeks; heat just to near boiling. Taste for salt and pepper. Ladle into a tureen or individual bowls.
Serves 10 to 12.
PER SERVING: 215 calories, 14 g protein, 24 g carbohydrate, 7 g fat (2 g saturated), 19 mg cholesterol, 789 mg sodium, 4 g fiber.
 
Ina, yours is a far better stove than ours was, though both 1942. The deep well on ours was rear left, and the top lacked the grill feature. Yours is a gas stove, I take it, while ours was electric. And, I grimaced when my wife gave $35 for it! Her reaction? "Old as you are, born '42, you're worth thirty-five bucks I hope!" imp
 
Imp, If you still have that stove, I'm pretty sure it is worth more than $35 now. I have been offered $1200 for mine just a couple of months ago. The fact that it is a functioning stove is much of it's worth.

Cookie, when we bought this old cabin, someone had tried to modernize the kitchen with cabinets, but it didn't function or look right. I had it all striped out, even the sheetrock walls, floors, and ceiling, and rebuilt to fit the rest of this old log cabin. I remember many old kitchens that if you had an indoor water pump you were living up town. Everything in my kitchen hangs from the ceiling, or is on the homemade shelves my husband built years ago. The table and small moveable cabinets were built by my son. The deep red one is my pantry. I found it on the side of the road all burnt, and I took it and rebuilt it, now it is a great pantry.

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Your recipe sounds yummy! For extra kick, I add a red pepper then when its done cooking, I puree the cooked pepper with some lentils in my blender then add it back to the soup...makes it creamy and flavorful.
 
This is the easiest and fastest soup I've ever made. I've never grown tired os it.

LEMON LENTIL SOUP
1 lb OR 450 gm red lentils
1 diced onion
1 TBL minced garlic
5 cups chicken broth
1 tsp coriander
1/2 tsp cumin
salt and pepper
lemon juice
cilantro for garnish
Saute onion and garlic. Add lentils and stir until they are coated.
Add the chicken broth and bring to a boil and then simmer for 20 minutes.
Toast the cumin and coriander slightly until the spices release some of their fragrance. (They will burn easily so be careful.)
Add spices to the soup and then stir in the lemon juice. If I’m using fresh lemons I add a few slices at this point.
Bring back to a boil. Garnish with cilantro and serve with naan bread. NOTE...Do not use an aluminum pot.
 
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