Subject: Lentil Soup (9) Collection
From: "tranch" <[email-masked]>
Date: 4 May 2000 06:33:46 -0600
Newsgroups: rec.food.recipes

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"

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