Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsswitch.lcs.mit.edu!netnews.com!newsfeed.wirehub.nl!sienna.impulse.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "tranch" Newsgroups: rec.food.recipes Subject: Lentil Soup (9) Collection Followup-To: rec.food.cooking Date: 4 May 2000 06:33:46 -0600 Organization: ibm.net Lines: 322 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <002e01bfb2fe$e135cce0$a5786520@andrewtr> Reply-To: "tranch" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41696 Soup-Lentil Soup-Lentil Lentil Soup Soup-Lentil and Barley Soup-Lentil and Brown Rice Soup-Lentil and Pasta Soup-Lentil, Aragon Style Soup-Lentil, Creamy Soup-Lentil, Spinach and Squash * Exported from MasterCook * Soup-Lentil Recipe By :Halpern and Strand Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup olive oil 2 onions -- chopped 2 stalks celery with leaves -- chopped 2 carrots -- peeled and chopped 2 teaspoons ground cumin 2 cloves garlic -- minced 1 pound lentils 2 smoked ham hock 9 cups chicken stock 1 bay leaf 14 ounces tomatoes -- with liquid, chopped 10 ounces frozen chopped spinach -- thawed and squeezed dry juice of 1 lemon 3 teaspoons salt fresh ground black pepper Heat the olive oil in a large stock pot and saute the onion, celery and carrots until soft. Add the cumin and garlic and saute 1 minute, stirring. Add the lentils, ham hocks, stock and tomatoes and bring to a boil. Reduce heat to a simmer and cook, partially covered, until lentils are tender, about 1 hour. Remove ham hocks to cool. After cooled remove meat and set aside. Puree half the lentils and return to the pot. Add the reserved meat, spinach, lemon juice, salt and pepper to taste and simmer for 15 minutes. * Exported from MasterCook * Soup-Lentil Recipe By :Marcia Adams Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bacon -- chopped 2 cups dried lentils 4 quarts beef stock 1 ham bone -- or 1 cup lean ham, cut up 2 celery stalks -- chopped 1 large onion -- chopped 4 medium potatoes -- peeled and grated 1 pound tomato 2 teaspoons salt 1 teaspoon fresh ground black pepper 1/2 teaspoon dried thyme 2 bay leaves In a small skillet, saute the bacon until crisp; drain on paper towel. Rinse the lentils and place in a large soup pot. Add the stock, bacon and remaining ingredients, cover and bring to a boil. Skim off the foam, reduce heat and simmer, partially covered, for 1 hour, or until the lentils are tender. Discard bay leaf. If using a ham bone, remove, cut off the meat and return meat to the soup. * Exported from MasterCook * Lentil Soup Recipe By :Don Baratta Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 3 cloves garlic -- sliced 4 ounces ham -- or bacon diced 1 cup green onion -- chopped 1 cup celery -- diced 1 cup carrot -- diced 3 teaspoons basil 3 teaspoons oregano 1 pound dried lentils -- washed and picked over 1/4 cup dry white wine 4 cups chicken stock -- or beef stock salt and pepper to taste grated Romano cheese Using a large saucepan, simmer the garlic in the olive oil and then add the diced ham or bacon. Stir occasionally for 5 minutes and add onions, celery and carrots. Stir in the basil and oregano and allow to simmer 10 minutes, stirring to keep from sticking. Add lentils to pot and stir in the wine. Bring to a boil and allow wine to evaporate out. Add the broth. Cook over a moderate heat about an hour or until lentils are tender. Season with salt and pepper, serve. * Exported from MasterCook * Soup-Lentil and Barley Recipe By :Sally Nirenberg Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lentils 4 scallions including tops -- chopped 1 carrot -- peeled and chopped 2 stalks celery with leaves -- chopped 1 teaspoon oregano 1/4 cup barley 12 cups chicken stock 1 pound tomato -- coarsely chopped 1/4 cup dry red wine salt and pepper to taste Put all ingredients except tomatoes, wine, salt and pepper into a 6 quart pot and bring to a boil. Reduce heat and simmer slowly, uncovered, for 2 hours, reducing stock by 25%. Add tomatoes and wine, stir and continue cooking an additional 1 to 2 hours. Add salt and pepper to taste. VARIATION: Substitute brown rice for the barley for a slightly nutty flavor. * Exported from MasterCook * Soup-Lentil and Brown Rice Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups chicken stock 1 1/2 cups lentils 1 3/4 pounds crushed tomatoes 2 carrots -- chopped 1 onion -- chopped 1/3 cup celery -- chopped 2 cloves garlic -- minced 1/2 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon thyme 1 bay leaf 1/3 cup fresh parsley -- chopped 2 tablespoons red wine vinegar 1 cup brown rice In a large soup pot, over high heat, combine chicken stock, tomatoes, lentils, brown rice, carrots, celery, onion, basil, oregano, thyme and bay leaf. Stir to mix well. Bring to a boil, reduce heat, cover and simmer 50 55 minutes. Discard bay leaf. Stir in parsley, vinegar and fresh ground black pepper to taste. * Exported from MasterCook * Soup-Lentil and Pasta Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups water 1 1/2 cups onions -- chopped 1 cup carrot -- chopped 1 cup dried lentils 1/2 cup red bell pepper -- chopped 3 teaspoons brown sugar 1/2 teaspoon dried basil 1/2 teaspoon marjoram 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon pepper 1 7/8 pounds chicken stock 1 3/4 pounds tomatoes -- undrained, chopped 9 ounces frozen green beans 6 ounces tomato paste 3 fresh garlic cloves -- minced 1 bay leaf 1 cup orzo 1/4 cup white wine vinegar 1 cup seasoned croutons -- Optional In a large soup pot combine 4 cups water, onion, carrot, lentils, bell pepper, brown sugar, basil, marjoram, oregano, thyme, pepper, chicken broth, tomatoes, with their juice, green beans, tomato paste, garlic and bay leaf. Bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally. Add remaining 2 cups water, orzo and vinegar. Simmer 30 minutes longer, or until lentils are tender. Discard bay leaf. Ladle into bowls and top with croutons. * Exported from MasterCook * Soup-Lentil, Aragon Style Recipe By :Penelope Casas Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lentils -- washed 9 cups water salt 1 ham bone 2 tablespoons olive oil 1 morcilla sausage -- or a large breakfast sausage cut into 1/4 " slices 2 leek -- white part only, finely chopped 1 onion -- finely chopped 8 shiitake mushrooms -- chopped 8 ounces tomatoes -- peeled, seeded, chopped Put the lentils, water, salt and ham bone in a large soup pot, bring to a boil, cover, reduce heat and simmer 1 1/4 hours. Meanwhile, in a skillet, heat 1 tablespoon oil and brown the sausage. Drain on paper towel and add to lentils. Wipe out skillet and add remaining oil and saute leeks, onion and mushrooms until onion is softened. Stir in the tomatoes and cook 10 minutes. Add to the soup pot and continue to cook 30 minutes longer. * Exported from MasterCook * Soup-Lentil, Creamy Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lentils 4 cups chicken stock 1 russet potato -- peeled, diced 2 tablespoons butter 1 onion -- chopped 1/2 cup light cream salt and pepper to taste garlic seasoned croutons In 3 quart Dutch oven bring lentils, potato and chicken stock to a boil. reduce heat, cover and simmer 45 minutes, or until lentils are tender. In a small skillet, melt butter, over medium low heat, and saute onion, stirring occasionally, until golden brown, about 15 minutes. Add to lentils. Place lentil mixture into food processor, in batches, and process until smooth. Return to pan, add cream, season with salt and pepper and heat through. If soup seems to thick, thin with a bit of water. * Exported from MasterCook * Soup-Lentil, Spinach and Squash Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 onion -- chopped 1 slice ginger -- (1 1/2' thick) peeled and minced 3 cloves garlic -- minced 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon ground cumin 1/2 teaspoon ground red pepper 1 cup lentils 12 ounces yellow squash -- or zucchini cut into 1/2" rounds 10 ounces frozen chopped spinach -- thawed, squeezed dry 4 cups chicken stock 1 pound diced tomatoes -- drained (reserve juice) salt and pepper sour cream -- or plain yogurt Heat olive oil in a large soup pot. Ad onion, ginger, garlic, cumin, turmeric, coriander and red pepper and cook until onions are soft. Mix in lentils, squash and spinach. Add the stock, tomatoes, tomato juice, salt and pepper to taste. Bring to a boil, reduce heat and simmer 50 minutes, stirring occasionally. Serve with a dollop of sour cream or yogurt. Source: "Hometown Cooking in New England" -- ~~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.