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Soup Lentil Soup
 
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kahve
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 21 Apr 2006
Posts: 172
Location: Konya

PostPosted: Tue Mar 13, 2007 7:48 pm    Post subject: Lentil Soup Reply with quote

Lentil Soup

2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils − soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese

In a large stockpot, saute the onions in oil until they are glossy.
Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender. Sprinkle the soup with parsley and Parmesan before serving.

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nedimex
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Joined: 16 Jul 2005
Posts: 542
Location: Kadiköy/Istanbul

PostPosted: Sun Mar 18, 2007 5:07 pm    Post subject: LENTIL SOUP Reply with quote

From: Stephanie da Silva

LENTIL SOUP

Ingredients:
------------
0.5 cup broken pink lentils
0.25 cup medium bulgur
6 cups water
0.25 cup each of chickpeas and dry beans (optional)
8 cups of broth or bouillon
1 carrot
2 stalks of celery
2 onions
1 tblsp chopped green pepper
2 tblsp dry mint (or chopped fresh)
2 tblsp butter
3 tblsp chopped parsley
salt & pepper to taste
Instructions:

-------------
Soak chickpeas and beans overnight. Cook lentils, bulgur, beans and chickpeas in the 6 cups of salted water until thoroughly cooked. Cut up other vegetables and cook in the 8 cups of broth or bouillon.
Fry onions in butter until light brown. Mix mint and parsley with butter and onions and pour over soup. Serve hot.

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nedimex
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Joined: 16 Jul 2005
Posts: 542
Location: Kadiköy/Istanbul

PostPosted: Sun Mar 18, 2007 5:09 pm    Post subject: LENTIL SOUP Reply with quote

From: Stephanie da Silva

LENTIL SOUP

Ingredients:
------------
500g (1 lb) red lentils
1.8 l (3 pints) meat or chicken stock
1 tsp ground cumin
Salt and Pepper to taste
Pinch of Cayenne (optional but good)

Instructions:
-------------
Put lentils in a large pot with stock and Bring to a boil. Remove any scum and simmer for 30 minutes or until lentils disintegrate. Add salt, pepper, cumin and cayenne when the lentils begin to soften. Add water if it gets too thick. Garnish with fried onions and garlic flavored with coriander, parsley or dill, pita and a lemon wedge.

Note:
-----
This recipe requires a good tasting stock. DON'T use cubes!!

To make chicken stock:
----------------------
Get some chicken bones from your local butcher or save and freeze them when you de-bone chicken breasts.
Prepare a mirepoix (chopped carrots, onions or shallots, celery or celery root (preferable, also known as celeriac) and garlic) exact quantities depend on the volume of stock you are making and your own personal taste.
Sweat the mirepoix on medium head with a little oil (let the veggies cook alone for a while) If using fresh bones , add them to the mirepoix and heat them up. Do not do this for frozen bones and meat as too much blood will be released later and cloud the stock.
When the bones are hot, add very cold water (as much as you want, depends on how much bones you have).
Add a few peppercorns and whatever other herb and spice you like (oregano is nice)
Simmer for 3-4 hours removing scum frequently.
Strain stock through a couple layers of cheesecloth

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nedimex
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Joined: 16 Jul 2005
Posts: 542
Location: Kadiköy/Istanbul

PostPosted: Sun Mar 18, 2007 5:10 pm    Post subject: LENTIL SOUP Reply with quote

From: Stephanie da Silva

LENTIL SOUP

Ingredients:
------------
1 bag lentils
1 1/2 - 2 cups carrots, chopped fine (I like to use a little more carrots)
1 1/2 cups white or yellow onion, chopped fine
1 cup celery, chopped fine
salt
pepper
cayenne pepper (optional)

Instructions:
-------------
Wash your lentils well, and check them for rocks and bugs, etc. Combine the lentils and the vegetables in a big pot with about 4 cups of water (that's an estimate, use a little more if that doesn't seem like enough, but try not to use *too much*). Bring this to a boil, and then let it simmer until it has cooked down some and your lentils are soft.
Then take the soup a cupful at a time and blend it in your blender until it is smooth (you will need a second pot to transfer it into after blending it). Your soup should be fairly thick by now, and bring it to a boil once again, and then let it simmer another fifteen or twenty minutes.
Last but not least, add 1 whole teaspoon of pepper, a teaspoon of salt, and a couple of pinches of cayenne pepper.
The original recipe for this soup said to serve it with a dab of sour cream in the center of the bowl, which seems odd to me, but it's kind of tasty in a strange way. It's also very good with pita bread or any kind of Indian bread because it's very thick and easy to pick up with a hunk of bread.

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nedimex
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Joined: 16 Jul 2005
Posts: 542
Location: Kadiköy/Istanbul

PostPosted: Sun Mar 18, 2007 5:11 pm    Post subject: LENTIL SOUP Reply with quote

LENTIL SOUP

Ingredients:
------------
1 onion, chopped
2 carrots, chopped
oil, not virgin olive
1 cup lentils
1 can tomatoes, (lb? 14 oz? I forget)
3 cups water
1 tsp salt
grated Swiss cheese (optional)
Herbs: bay leaf, basil, marjoram, rosemary
Spices: cumin,tumeric,coriander,ginger,garlic powder,chili powder

Instructions:
-------------
In soup pot, saute onion and carrots til onions soft. Add herbs, approximately 1/4 tsp. each of basil, marjoram, and rosemary. (ok without marjoram and basil) Stir about 2 minutes to soften herbs. Add lentils and stir about 2 minutes more. Add water, tomatoes, salt and spices. Add the spices in the order given, adjusting quantities by smell. Use LOTS of cumin. After all added, you can go back and adjust seasonings. Cover and simmer til done, maybe 45 minutes. You can sprinkle the cheese on top of each bowl, unless you want strictly vegan food.

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ezgim
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 19 May 2007
Posts: 848
Location: Manisa

PostPosted: Tue May 29, 2007 5:39 am    Post subject: Lentil Soup Reply with quote

Lentil Soup

1 c. lentils
1/4 c. chopped onions
3–4 c. water
1/4 c. chopped celery
1/4 tsp. salt
1/4 c. chopped carrots
3 tbsp. soy sauce or Bragg Aminos

COMBINE all ingredients in saucepan. BRING to boil. COVER, and REDUCE heat.
SIMMER about 30 minutes. ADD water for desired consistency. YIELDS: About 4 c.

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ezgim
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 19 May 2007
Posts: 848
Location: Manisa

PostPosted: Wed Jun 18, 2008 5:35 am    Post subject: Lentil Soup Reply with quote

Lentil Soup

1 1/2 T olive oil
1 large onion, chopped
1 carrot, peeled and diced
1 red pepper, diced
1 t cumin
1 c lentils
4 c Homemade Vegetable Broth
1 1/2 c diced tomatoes
1 c fresh corn (cut off the cob)
1 T Bragg Liquid Aminos

Sauté the onion, carrot, and red pepper in the olive oil until the onion is tender. Stir in the cumin, blending for one minute. Add remaining ingredients, cover and bring to a boil. Lower heat to simmer and cook for about 30 minutes.

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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