Subject: Collection (3) Lentil Soup
From: "Amanda" <[email-masked]>
Date: 3 May 2000 14:59:52 -0600
Newsgroups: rec.food.recipes

German Pork Lentil Soup  (My favorite)
Greek Lentil Soup
Turkish Lentil Soup

German Pork Lentil Soup  (My favorite)

Make the Stock:
2 lg. smoked pork hocks
2 sm. pork bones
1 carrot, cut up (not too big, and don't peel, just scrub it)
1 onion, quartered (don't peel that, either, just wash and remove root)
1 leek -- the green part.  (Use the white part in the soup.)
1 bay leaf
6-10 peppercorns
6 cups COLD water

Put it all in a stock pot and bring just below the boil and turn heat down
-- don't let it boil.  Gently simmer ~2 hours, if you want to take the meat
off of the pork hocks to add to the soup, longer if you're just going to
throw all the meat out, anyway.  This makes a rather salty stock -- tasty
for soup, but not something you're going to be able to reduce for a
sauce.

Make the Soup:
4 oz. diced bacon
1/2 cup each carrot, celery, and onion, diced (1/4 to 3/8")
1/2 cup diced leek (white part)
1 cup diced potatoes (1/4 to 3/8")
1 cup rinsed lentils
6 cup Pork stock (above)
1/2 tsp pepper
Salt to taste (zero to 1 Tbsp, depending on your stock and your tolerance)
2 Tbsp red wine vinegar
Smoked beer sausage, sliced on the bias (optional)

Fry bacon in a heavy soup pot over high heat to brown and render.
Skim off as much fat as desired (if any).  Again at high heat, add leek,
celery, carrot, and onion and brown.  Add stock, potatoes, and rinsed
lentils and bring just to the boil, then lower heat.  Simmer until lentils
are done and veggies tender, about 40 minutes.  If adding meat, add and
heat through, correct seasonings.  (Take the saltiness into account
when you decide how much of the pork hock meat to add back to the
soup.)  Add vinegar just before serving.
Recipe by Barbara L. Bryan

 Greek Lentil Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Red lentils
   1      cup           Brown lentils
   6      cups          Water
   3                    Knorr Veg. Cubes
     1/2  small         Onion -- diced
   1                    Carrot -- diced
   1                    Rib celery -- diced
     1/8  teaspoon      Celery seed
   3      tablespoons   Dried potato buds*
   1      large         Potato -- diced
   2      tablespoons   Olive oil
   2                    Bay leaves
   2      teaspoons     Red wine vinegar (Optional)

Mix all ingredients except the vinegar in a soup pot and
cook until the lentils are very soft, about one hour. Stir
in vinegar at the end, and serve.  NOTE:  Brought soup to
boil, turned down and simmered uncovered 45 min. If using
homemade veg. stock, add salt to taste.  *If thinner soup is
desired, omit potato buds, or use lesser amount.  Used 3
quart sauce pan.
Adapted from: Laurel's Kitchen

Turkish Lentil Soup
(Mercimek Corbasi)

1 cup lentils
1 can beef or chicken broth
2 cups water
salt to taste
1/2 cup diced onions
2 Tbs. vegetable oil
a few sprigs of fresh mint (preferably ``chocolate''), chopped
6-7 strands of fresh linguine or fettucine pasta, cut in 3 inch strips
additional water

Cook the lentils with broth and water until tender,
20-25 minutes. Add linguine strips, enough water to nearly
fill pan, and salt. Boil until pasta is al dente, about 20
minutes. Meanwhile, in a shallow pan, fry the onions in oil until
transparent. Add the mint and fry until onions begin to brown.
Stir this mixture into the soup and allow to simmer 10 minutes more.
Recipe by Yusuf Pisan

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