Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Amanda" Newsgroups: rec.food.recipes Subject: Collection (3) Lentil Soup Followup-To: rec.food.cooking Date: 3 May 2000 14:59:52 -0600 Organization: gate.net Lines: 103 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: Reply-To: amanda@gate.net> NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41665 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 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.