I like lentil soup and stew in many forms, but this one might just be my new favorite. With tomatoes, garlic, and Italian herbs, it is quite zesty, and pureeing makes it a little different from a standard lentil soup - in a good way.
1 Tbsp olive oil
10-12 cloves garlic, minced
1 large onion, finely chopped
3 cups brown lentils
2 cups tomatoes and their liquid (canned, or thawed if frozen)
1 large potato, peeled and diced
1 bay leaf
Water and/or chicken or vegetable stock
2 tsp dried basil
2 tsp dried oregano
Salt and pepper to taste
Heat the olive oil in a large soup pot. Add the garlic and onion and saute over medium heat until soft, 4-5 minutes. Add the lentils, tomatoes, potato, and bay leaf to the pot, plus enough stock and/or water to cover by about an inch. Stir in the herbs. Bring to a boil, then simmer until the lentils are tender, about 30 minutes.
When the lentils are tender, remove the bay leaf, then puree the soup with an immersion blender (or in batches in a blender or food processor). You can leave it a little chunky if you like, or puree until fairly smooth. Add salt and pepper to taste. Serve hot.
Serves about 6.
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Showing posts sorted by relevance for query lentil soup. Sort by date Show all posts
Sunday, February 13, 2011
Friday, January 15, 2016
Lentil Soup with Sweet Potato, Cabbage, and Roasted Red Peppers
Adding to my ever-growing collection of different lentil soup recipes. Always a good bet for a winter night. You can substitute standard brown lentils for the lentilles du puy if you like; they will just need a bit longer to cook. I make roasted red peppers in the early fall and stash some in my freezer - they make a great flavor boost to dishes like this throughout the winter. And of course sweet potatoes and cabbage are winter storage staples, readily available at farmers markets or in winter CSAs. This makes a large batch and freezes well.
3 cups lentilles du puy (the little green ones)
Several cups of water and/or vegetable stock
1 Tbsp salt, or to taste
1 bay leaf
2 medium sweet potatoes, peeled and diced
Olive oil
2 large shallots or a small onion, finely chopped
4-6 cloves garlic, minced
4 cups chopped green cabbage
6 ounces roasted red peppers, chopped
Freshly ground black pepper to taste
2 Tbsp white wine vinegar
Place the lentils in a soup pot. Add water or stock to cover them by at least two inches. Add salt and bay leaf. Bring to a boil, then simmer until tender, about 15-20 minutes. After about 10 minutes, add the sweet potatoes and continue to simmer.
While the lentils and sweet potatoes cook, heat a little olive oil in a skillet. Add the shallots (or onion) and garlic and saute over medium high heat for 2-3 minutes. Add the cabbage and continue to saute until it is tender but retains a little crunch.
Add the cabbage mixture to the lentils in the pot along with the roasted red peppers. Add additional water or stock if needed to reach desired consistency. Stir in black pepper and vinegar. Taste and adjust seasonings if needed.
Serves 6-8.
3 cups lentilles du puy (the little green ones)
Several cups of water and/or vegetable stock
1 Tbsp salt, or to taste
1 bay leaf
2 medium sweet potatoes, peeled and diced
Olive oil
2 large shallots or a small onion, finely chopped
4-6 cloves garlic, minced
4 cups chopped green cabbage
6 ounces roasted red peppers, chopped
Freshly ground black pepper to taste
2 Tbsp white wine vinegar
Place the lentils in a soup pot. Add water or stock to cover them by at least two inches. Add salt and bay leaf. Bring to a boil, then simmer until tender, about 15-20 minutes. After about 10 minutes, add the sweet potatoes and continue to simmer.
While the lentils and sweet potatoes cook, heat a little olive oil in a skillet. Add the shallots (or onion) and garlic and saute over medium high heat for 2-3 minutes. Add the cabbage and continue to saute until it is tender but retains a little crunch.
Add the cabbage mixture to the lentils in the pot along with the roasted red peppers. Add additional water or stock if needed to reach desired consistency. Stir in black pepper and vinegar. Taste and adjust seasonings if needed.
Serves 6-8.
Wednesday, January 8, 2014
Lentil Soup with Shiitakes and Spinach
Lentils form the base of many a nutritious winter soup, some adventurous, some traditional, all comforting. Here I took the shiitake mushrooms I was happily surprised to find at the winter farmers market alongside the fresh spinach and added brown rice and tomatoes, then gave it all a partial puree for a slightly chunky, porridge-y consistency. Perfect on a recent frigid night.
3 cups brown lentils
3 cups short grain brown rice
Chicken stock
Olive oil
2 medium onions, diced
6-8 cloves garlic, minced
1/4 lb shiitake mushrooms, stemmed and diced
3 cups tomatoes (canned or frozen; thawed if frozen)
1/4 - 1/2 tsp dried thyme
1/4 lb spinach, stemmed
Salt and pepper to taste
Place the lentils and rice in a soup pot and add enough chicken stock to cover generously. Bring to a boil, then reduce heat and simmer until lentils and rice are both tender, 30-45 minutes.
While the lentils and rice cook, heat a little olive oil in a medium skillet, then add the garlic and onions and saute for 1-2 minutes over medium-high heat. Add the shiitakes and saute until tender.
When the lentils and rice are cooked, add the shiitake mixture to the pot along with the tomatoes and thyme and bring the heat back up until the soup simmers. Use an immersion blender to partially puree the soup (or do this in batches in a regular blender), then add the spinach and cook until wilted. Add salt and pepper to taste.
Serves about 6.
3 cups brown lentils
3 cups short grain brown rice
Chicken stock
Olive oil
2 medium onions, diced
6-8 cloves garlic, minced
1/4 lb shiitake mushrooms, stemmed and diced
3 cups tomatoes (canned or frozen; thawed if frozen)
1/4 - 1/2 tsp dried thyme
1/4 lb spinach, stemmed
Salt and pepper to taste
Place the lentils and rice in a soup pot and add enough chicken stock to cover generously. Bring to a boil, then reduce heat and simmer until lentils and rice are both tender, 30-45 minutes.
While the lentils and rice cook, heat a little olive oil in a medium skillet, then add the garlic and onions and saute for 1-2 minutes over medium-high heat. Add the shiitakes and saute until tender.
When the lentils and rice are cooked, add the shiitake mixture to the pot along with the tomatoes and thyme and bring the heat back up until the soup simmers. Use an immersion blender to partially puree the soup (or do this in batches in a regular blender), then add the spinach and cook until wilted. Add salt and pepper to taste.
Serves about 6.
Tuesday, April 7, 2015
Pureed Red Lentil Soup with Sage, Kale, and Sausage
Red lentils cook quickly and make for a festive looking soup. Feel free to skip the sausage if you like, as the lentils make for a filling soup on their own.
Olive oil
8-10 cloves garlic, minced
1 large onion, chopped
1 large red pepper (frozen ok), diced
3 cups red lentils
6 cups chicken or veggie stock
1 bay leaf
1-2 tsp dried sage
1 lb sweet Italian sausage, sliced into thin rounds (or with casings removed)
1-2 Tbsp white wine vinegar
Salt and pepper to taste
1/4 lb kale, stemmed and cut into ribbons
Heat some olive oil in a soup pot. Add the garlic and onion and saute over medium high heat for 2-3 minutes. Add the peppers and saute for another 2-3 minutes. Add the red lentils, stock, bay leaf, and sage. Stir, bring to a boil, then reduce heat to a simmer until lentils are tender, about 10 minutes.
While the lentils cook, cook the sausage in a skillet over high heat until cooked through and nicely browned. Set aside.
When the lentils are tender, remove the bay leaf and puree the contents of the soup pot. Stir in the vinegar. Add salt and pepper. Taste and adjust seasonings if needed. Stir in the cooked sausage and the kale and continue to simmer until the kale is tender. Serve hot.
Serves about 6.
Olive oil
8-10 cloves garlic, minced
1 large onion, chopped
1 large red pepper (frozen ok), diced
3 cups red lentils
6 cups chicken or veggie stock
1 bay leaf
1-2 tsp dried sage
1 lb sweet Italian sausage, sliced into thin rounds (or with casings removed)
1-2 Tbsp white wine vinegar
Salt and pepper to taste
1/4 lb kale, stemmed and cut into ribbons
Heat some olive oil in a soup pot. Add the garlic and onion and saute over medium high heat for 2-3 minutes. Add the peppers and saute for another 2-3 minutes. Add the red lentils, stock, bay leaf, and sage. Stir, bring to a boil, then reduce heat to a simmer until lentils are tender, about 10 minutes.
While the lentils cook, cook the sausage in a skillet over high heat until cooked through and nicely browned. Set aside.
When the lentils are tender, remove the bay leaf and puree the contents of the soup pot. Stir in the vinegar. Add salt and pepper. Taste and adjust seasonings if needed. Stir in the cooked sausage and the kale and continue to simmer until the kale is tender. Serve hot.
Serves about 6.
Wednesday, September 26, 2012
Lentil Soup with Sausage and Red Pepper
I could really feel fall in the air today. Perfect for soup! This made enough for two meals for my family, so I put the leftovers in the freezer for another day.
1 cup dry lentils
Water or chicken stock
2-3 medium potatoes, diced (no need to peel)
1 lb Italian sausage (hot or sweet), casings removed
6-8 cloves garlic, minced
2 large shallots or 1 medium onion, finely chopped
2 red bell peppers, finely chopped
2-3 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
Place the lentils in a soup pot with 4 or 5 cups of water or chicken stock. Bring to a boil, then reduce heat to a simmer. After about 15 minutes, add the potatoes.
While the lentils and potatoes cook, brown the sausage in a large skillet. Add the garlic and shallots or onion and continue to saute over medium high heat for 2-3 minutes. Add the red pepper, oregano, and thyme and cook for another 3-5 minutes.
When the lentils are tender, add the sausage mixture to the soup pot. Add additional water or stock as desired, plus salt and pepper to taste.
Serves 6-8.
1 cup dry lentils
Water or chicken stock
2-3 medium potatoes, diced (no need to peel)
1 lb Italian sausage (hot or sweet), casings removed
6-8 cloves garlic, minced
2 large shallots or 1 medium onion, finely chopped
2 red bell peppers, finely chopped
2-3 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
Place the lentils in a soup pot with 4 or 5 cups of water or chicken stock. Bring to a boil, then reduce heat to a simmer. After about 15 minutes, add the potatoes.
While the lentils and potatoes cook, brown the sausage in a large skillet. Add the garlic and shallots or onion and continue to saute over medium high heat for 2-3 minutes. Add the red pepper, oregano, and thyme and cook for another 3-5 minutes.
When the lentils are tender, add the sausage mixture to the soup pot. Add additional water or stock as desired, plus salt and pepper to taste.
Serves 6-8.
Tuesday, January 6, 2009
Middle Eastern Chickpea and Red Lentil Soup
This is one of those pantry-based dishes...plus some local red onions and garlic, and cilantro from the freezer.
Lately I have been cooking up large batches of chickpeas, black beans, etc. and freezing some for uses like this. It's easy enough to cook up, say, several cups of chickpeas and use some for a batch of hummus, some for this soup, and put some in the freezer for next time.
6-8 cloves garlic, minced
1 large red onion, chopped
1-2 Tbsp ground cumin
1 tsp ground coriander
2 cups cooked chickpeas
3/4 cup red lentils
1/2 cup bulgur wheat (substitute quinoa if you like)
1 veggie bouillon cube (optional)
1/4 cup lemon juice
2-3 frozen cilantro cubes
Salt and pepper to taste
Heat a little olive oil in a soup pot and saute the garlic and onion for 3-4 minutes. Add the cumin and coriander and saute a minute or so longer. Add the chickpeas, lentils, bulgur, and bouillon cube. Bring to a boil, then reduce the heat and simmer until the lentils and bulgur are tender, about 15 minutes. Add the lemon juice, cilantro, and salt and pepper.
Serves 4-5.
Lately I have been cooking up large batches of chickpeas, black beans, etc. and freezing some for uses like this. It's easy enough to cook up, say, several cups of chickpeas and use some for a batch of hummus, some for this soup, and put some in the freezer for next time.
6-8 cloves garlic, minced
1 large red onion, chopped
1-2 Tbsp ground cumin
1 tsp ground coriander
2 cups cooked chickpeas
3/4 cup red lentils
1/2 cup bulgur wheat (substitute quinoa if you like)
1 veggie bouillon cube (optional)
1/4 cup lemon juice
2-3 frozen cilantro cubes
Salt and pepper to taste
Heat a little olive oil in a soup pot and saute the garlic and onion for 3-4 minutes. Add the cumin and coriander and saute a minute or so longer. Add the chickpeas, lentils, bulgur, and bouillon cube. Bring to a boil, then reduce the heat and simmer until the lentils and bulgur are tender, about 15 minutes. Add the lemon juice, cilantro, and salt and pepper.
Serves 4-5.
Tuesday, February 4, 2014
Pureed Lentil Soup with Spinach and Bacon
Get the lentils started, then throw the rest of it together while they cook and it all comes together in about 30 minutes. I like this with the spinach, but it's also good without.
1 1/2 cups brown lentils
Chicken stock
Olive oil
2 medium-large onions, finely chopped
5-6 cloves garlic, minced
3-4 cups chopped tomatoes (canned, or thawed if frozen)
1 cup chopped cooked bacon
1/2 lb spinach, stemmed and chopped
1 Tbsp red wine vinegar
Salt and pepper to taste
Place the lentils and enough water to cover them by about one inch in a soup pot or Dutch oven. Bring to a boil, then reduce heat and simmer until tender.
While the lentils cook, heat a little olive oil in a skillet and saute the onions and garlic over medium-high heat for several minutes, until pleasantly browned. Add the onion mixture and the tomatoes to the lentils and continue to cook until the lentils are tender.
When the lentils are tender, puree the soup with an immersion blender (or do it in batches in a regular blender). Once pureed, stir in the bacon and spinach and cook until the spinach is wilted. Stir in the red wine vinegar and add salt and pepper to taste Serve hot.
Serves 4-6.
1 1/2 cups brown lentils
Chicken stock
Olive oil
2 medium-large onions, finely chopped
5-6 cloves garlic, minced
3-4 cups chopped tomatoes (canned, or thawed if frozen)
1 cup chopped cooked bacon
1/2 lb spinach, stemmed and chopped
1 Tbsp red wine vinegar
Salt and pepper to taste
Place the lentils and enough water to cover them by about one inch in a soup pot or Dutch oven. Bring to a boil, then reduce heat and simmer until tender.
While the lentils cook, heat a little olive oil in a skillet and saute the onions and garlic over medium-high heat for several minutes, until pleasantly browned. Add the onion mixture and the tomatoes to the lentils and continue to cook until the lentils are tender.
When the lentils are tender, puree the soup with an immersion blender (or do it in batches in a regular blender). Once pureed, stir in the bacon and spinach and cook until the spinach is wilted. Stir in the red wine vinegar and add salt and pepper to taste Serve hot.
Serves 4-6.
Monday, October 20, 2008
Middle Eastern Style Lentil Soup with Greens
This is what I did yesterday with part of the cilantro bunch I saved out to use fresh, along with chard from the garden, which has survived the last new nights' frost just fine. This is a quick and easy recipe.
1 cup dried brown lentils
½ cup dried quinoa
7-8 cups water
8-10 cloves garlic, minced
1 medium onion, chopped
1-2 Tbsp ground cumin
2 veggie bouillon cubes
4-5 cups coarsely chopped chard (leaves only)
1 – 1 ½ cups chopped fresh cilantro, loosely packed
¼ cup lemon juice
1-2 tsp salt
Freshly ground black pepper to taste
Place the lentils and quinoa in a soup pot with about 7 cups of water. Bring to a boil, then simmer over low heat for about 15 minutes.
Add the garlic and onions to the pot. Add the cumin and bouillon cubes. Bring the soup to a boil, then lower the heat and simmer until the onions and garlic are very tender, about 10 minutes.
Stir in the chard, cilantro, lemon juice, salt, and pepper. If needed, add more water to reach the desired consistency. Simmer until the greens are tender, about 5-8 minutes. Remove from heat and serve.
Serves about 4.
1 cup dried brown lentils
½ cup dried quinoa
7-8 cups water
8-10 cloves garlic, minced
1 medium onion, chopped
1-2 Tbsp ground cumin
2 veggie bouillon cubes
4-5 cups coarsely chopped chard (leaves only)
1 – 1 ½ cups chopped fresh cilantro, loosely packed
¼ cup lemon juice
1-2 tsp salt
Freshly ground black pepper to taste
Place the lentils and quinoa in a soup pot with about 7 cups of water. Bring to a boil, then simmer over low heat for about 15 minutes.
Add the garlic and onions to the pot. Add the cumin and bouillon cubes. Bring the soup to a boil, then lower the heat and simmer until the onions and garlic are very tender, about 10 minutes.
Stir in the chard, cilantro, lemon juice, salt, and pepper. If needed, add more water to reach the desired consistency. Simmer until the greens are tender, about 5-8 minutes. Remove from heat and serve.
Serves about 4.
Friday, October 25, 2013
Pureed Lentil Soup with Roasted Red Peppers and Fennel
This is a warming, hearty soup, and the flavor of the roasted red peppers really comes through in every bite. If you want a version that's less brown, try red lentils (they also cook faster, but don't have quite the same comforting heartiness of their brown cousins).
2 cups brown lentils
7-8 cups beef stock and/or water
Olive oil
4-6 cloves garlic, minced
1 medium onion, chopped
1 medium fennel bulb, cored and chopped
5-6 ounces roasted red peppers, chopped (~3 medium peppers)
2 Tbsp red wine vinegar
Salt and pepper
Place the lentils in a soup pot with 6 cups of water. Bring to a boil, then simmer until tender, about 30 minutes.
While the lentils cook, heat a little olive oil in a large skillet. Add the garlic, onion, and fennel, and saute over medium heat, stirring frequently, until soft, about 10 minutes. Add the roasted roasted red pepper and set aside.
When the lentils are tender, stir in the vegetable mixture and the red wine vinegar. Puree using an immersion blender or carefully do it in batches in a regular blender. Add salt and pepper to taste.
Serves 4-6.
Variation: Substitute red lentils, chicken or vegetable stock, and white wine vinegar or sherry vinegar for a lighter texture and flavor.
2 cups brown lentils
7-8 cups beef stock and/or water
Olive oil
4-6 cloves garlic, minced
1 medium onion, chopped
1 medium fennel bulb, cored and chopped
5-6 ounces roasted red peppers, chopped (~3 medium peppers)
2 Tbsp red wine vinegar
Salt and pepper
Place the lentils in a soup pot with 6 cups of water. Bring to a boil, then simmer until tender, about 30 minutes.
While the lentils cook, heat a little olive oil in a large skillet. Add the garlic, onion, and fennel, and saute over medium heat, stirring frequently, until soft, about 10 minutes. Add the roasted roasted red pepper and set aside.
When the lentils are tender, stir in the vegetable mixture and the red wine vinegar. Puree using an immersion blender or carefully do it in batches in a regular blender. Add salt and pepper to taste.
Serves 4-6.
Variation: Substitute red lentils, chicken or vegetable stock, and white wine vinegar or sherry vinegar for a lighter texture and flavor.
Thursday, September 24, 2009
Red Lentil, Tomato, and Couscous Soup
This North African-inspired soup is a colorful and appealing use of some of the season's last tomatoes, plus cilantro.
1 cup dried red lentils
6-7 cups water
2 medium tomatoes, seeded and chopped
1 Tbsp butter
6 cloves garlic, minced
1 large onion, finely chopped
1 veggie bouillon cube
1/8 tsp cayenne
1 Tbsp cumin
2 tsp dried coriander
1-2 tsp salt
Freshly ground black pepper to taste
1/2 cup dried couscous
3 Tbsp lemon juice
3/4 cup chopped fresh cilantro
Place the lentils and water in a soup pot. Bring to a boil, then simmer over low heat while you prepare the rest of the soup, about 12-15 minutes. Add the tomatoes to the pot.
Heat the butter in a large skillet, then sauté the garlic and onion until tender, about 5-6 minutes. Add to the lentils and tomatoes.
Add the bouillon cube, cayenne, cumin, coriander, salt, and pepper to the soup and stir well. If the lentils are not yet tender, continue to simmer the soup until they are.
Add the couscous. It should cook in 3-5 minutes.
When the couscous is tender, add the lemon juice and cilantro. Taste and adjust the seasonings if needed. Serve hot.
Serves 3-4.
1 cup dried red lentils
6-7 cups water
2 medium tomatoes, seeded and chopped
1 Tbsp butter
6 cloves garlic, minced
1 large onion, finely chopped
1 veggie bouillon cube
1/8 tsp cayenne
1 Tbsp cumin
2 tsp dried coriander
1-2 tsp salt
Freshly ground black pepper to taste
1/2 cup dried couscous
3 Tbsp lemon juice
3/4 cup chopped fresh cilantro
Place the lentils and water in a soup pot. Bring to a boil, then simmer over low heat while you prepare the rest of the soup, about 12-15 minutes. Add the tomatoes to the pot.
Heat the butter in a large skillet, then sauté the garlic and onion until tender, about 5-6 minutes. Add to the lentils and tomatoes.
Add the bouillon cube, cayenne, cumin, coriander, salt, and pepper to the soup and stir well. If the lentils are not yet tender, continue to simmer the soup until they are.
Add the couscous. It should cook in 3-5 minutes.
When the couscous is tender, add the lemon juice and cilantro. Taste and adjust the seasonings if needed. Serve hot.
Serves 3-4.
Friday, January 15, 2016
Red Lentil Soup with Chorizo and Kale
Red lentils cook quickly, a blessing when you are in a bit of a hurry.
Olive oil
4-6 cloves garlic, minced
1 medium onion, finely chopped
2 tsp paprika
1 tsp salt, plus more to taste
1 1/2 cups dry red lentils
3 cups water or chicken stock
1 lb chorizo, casings removed
3 cups chopped kale
2 Tbsp dry sherry
Freshly ground black pepper to taste
Heat a little olive oil in a soup pot. Add the garlic and onion and saute for 2-3 minutes. Add paprika, salt, and lentils. Cover with water or stock. Bring to a boil, then reduce heat and simmer until lentils are tender, 5-10 minutes.
While the lentils simmer, cook the sausage in a frying pan until nicely browned and cooked through. Break it up into crumbles as you go.
When the lentils are tender, add the chorizo and kale to the pot along with the sherry. Simmer until the kale is tender, about 5 minutes. Add pepper and salt to taste.
Serves about 4.
Olive oil
4-6 cloves garlic, minced
1 medium onion, finely chopped
2 tsp paprika
1 tsp salt, plus more to taste
1 1/2 cups dry red lentils
3 cups water or chicken stock
1 lb chorizo, casings removed
3 cups chopped kale
2 Tbsp dry sherry
Freshly ground black pepper to taste
Heat a little olive oil in a soup pot. Add the garlic and onion and saute for 2-3 minutes. Add paprika, salt, and lentils. Cover with water or stock. Bring to a boil, then reduce heat and simmer until lentils are tender, 5-10 minutes.
While the lentils simmer, cook the sausage in a frying pan until nicely browned and cooked through. Break it up into crumbles as you go.
When the lentils are tender, add the chorizo and kale to the pot along with the sherry. Simmer until the kale is tender, about 5 minutes. Add pepper and salt to taste.
Serves about 4.
Friday, October 14, 2011
Spanish Style Lentil Soup with Chorizo, Red Pepper, and Kale
This one is definitely a keeper. Savory, hearty, smoky - and pretty to look at, too. Serve this with biscuits, popovers, or crusty bread. If you want to speed up the cooking process a bit, you can start the lentils cooking in water while you cook the garlic, shallots, and chorizo in a separate pan, then combine them.
Peppers, by the way, will be in season until we have a killing frost. Kale will go right into the winter.
Olive oil
4 cloves garlic, minced
2 medium shallots, finely chopped (or substitute a medium onion)
1 lb chorizo, casings removed
2 tsp paprika (substitute pimenton if you have it)
1 cup brown lentils
Water and/or stock (chicken or veg)
1 large sweet red pepper, diced
3 cups kale cut into ribbons (stems removed)
Salt and pepper to taste
Heat a little olive oil in a soup pot. Add the garlic and shallots and saute over medium-high heat for about 2 minutes. Add the chorizo, breaking it up as it cooks, and the paprika. When the chorizo is cooked through, pour of excess fat (I actually use a baster for this and suck it out of the pot). Add the lentils and enough water and/or stock to generously cover. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until lentils are tender. Add the peppers and kale and simmer for 5 minutes or so, until tender. Add salt and pepper to taste.
Serves 4-6.
Peppers, by the way, will be in season until we have a killing frost. Kale will go right into the winter.
Olive oil
4 cloves garlic, minced
2 medium shallots, finely chopped (or substitute a medium onion)
1 lb chorizo, casings removed
2 tsp paprika (substitute pimenton if you have it)
1 cup brown lentils
Water and/or stock (chicken or veg)
1 large sweet red pepper, diced
3 cups kale cut into ribbons (stems removed)
Salt and pepper to taste
Heat a little olive oil in a soup pot. Add the garlic and shallots and saute over medium-high heat for about 2 minutes. Add the chorizo, breaking it up as it cooks, and the paprika. When the chorizo is cooked through, pour of excess fat (I actually use a baster for this and suck it out of the pot). Add the lentils and enough water and/or stock to generously cover. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until lentils are tender. Add the peppers and kale and simmer for 5 minutes or so, until tender. Add salt and pepper to taste.
Serves 4-6.
Thursday, March 5, 2009
Italian Lentil Soup
This is an easy recipe and a great vehicle for root vegetables--plus some of the greens starting to become available again. I often make it in the slow cooker, but it does just fine on the stove top, too. The quantities are very flexible and forgiving, so work with whatever you've got on hand. You can always add or substitute potatoes, turnips, or whatever else you like.
3 cups brown lentils
3 cups or so canned or frozen tomatoes, chopped
1-2 cups diced celeriac
2 large carrots, in 1/4-inch rounds
1 large onion, chopped
10-12 cloves garlic, minced
1 Tbsp salt, plus more to taste
Pepper to taste
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp dried thyme
3-4 cups coarsely chopped greens (spinach, kale, chard--whatever)
2 Tbsp red wine vinegar
Combine all ingredients except for the greens and vinegar in the slow cooker or a large soup pot. Add water to generously cover. In the slow cooker, cover and cook on low for 7-9 hours. On the stove, bring to a boil, then simmer over low heat for 45-60 minutes.
At the end of the cooking period, add the greens and cook until wilted. Stir in the vinegar, then taste and adjust seasonings if needed.
Serves at least 6.
3 cups brown lentils
3 cups or so canned or frozen tomatoes, chopped
1-2 cups diced celeriac
2 large carrots, in 1/4-inch rounds
1 large onion, chopped
10-12 cloves garlic, minced
1 Tbsp salt, plus more to taste
Pepper to taste
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp dried thyme
3-4 cups coarsely chopped greens (spinach, kale, chard--whatever)
2 Tbsp red wine vinegar
Combine all ingredients except for the greens and vinegar in the slow cooker or a large soup pot. Add water to generously cover. In the slow cooker, cover and cook on low for 7-9 hours. On the stove, bring to a boil, then simmer over low heat for 45-60 minutes.
At the end of the cooking period, add the greens and cook until wilted. Stir in the vinegar, then taste and adjust seasonings if needed.
Serves at least 6.
Monday, November 5, 2012
Slow Cooker Lentil Tomato Soup with Bacon
Simple and hearty, really almost more of a stew than a soup. You can, of course, make this on the stovetop instead of the slow cooker. Saute the onions first instead of last, then add the other ingredients and simmer until the lentils are tender. But if you start it in the slow cooker, this can be ready in 20 minutes once you get home from work.
1 1/2 cups brown lentils
4 cups cubed potatoes
3 cups crushed, ground, or chopped tomatoes (canned or frozen)
4 cups beef stock
Salt and pepper to taste
8 slices bacon
2 medium onions, chopped
Place lentils, potatoes, tomatoes, stock, and salt and pepper in the slow cooker. Cook on high for 4-5 hours or low 7-9 hours.
Just before you are ready to serve the soup, cook the bacon until chewy (I do this under the broiler, using a rack over a pan, for about 6 minutes) and saute the onions until slightly browned. Stir bacon and onions into the rest of the soup. Add additional stock if desired. Serve hot.
Serves about 6.
1 1/2 cups brown lentils
4 cups cubed potatoes
3 cups crushed, ground, or chopped tomatoes (canned or frozen)
4 cups beef stock
Salt and pepper to taste
8 slices bacon
2 medium onions, chopped
Place lentils, potatoes, tomatoes, stock, and salt and pepper in the slow cooker. Cook on high for 4-5 hours or low 7-9 hours.
Just before you are ready to serve the soup, cook the bacon until chewy (I do this under the broiler, using a rack over a pan, for about 6 minutes) and saute the onions until slightly browned. Stir bacon and onions into the rest of the soup. Add additional stock if desired. Serve hot.
Serves about 6.
Monday, January 26, 2009
Things to do with celeriac
One of the local vegetables still readily available is celeriac (also known as celery root). It's a bit homely-looking, but delicious and versatile. It has a pleasant celery flavor with a texture more like turnip. To use it, slice off all the knobbly bits, then peel. Here are some ideas for what to do next:
1. Easiest: eat it raw! Slice it up or grate it and add to salad. Or use for dipping with hummus, etc.
2. Cube or slice and combine with other root vegetables of your choice (turnip, rutabaga, sweet potato, regular potato, carrot...) and some tart apple, then roast with olive oil, salt, and pepper. Add some sage if you like.
3. Cube and toss into soups, stews, or casseroles. I particularly like it in lentil soup and pot pie.
4. Slice thinly and combine with potatoes and sweet potatoes in a creamy gratin.
5. Steam or boil and add to mashed potatoes.
1. Easiest: eat it raw! Slice it up or grate it and add to salad. Or use for dipping with hummus, etc.
2. Cube or slice and combine with other root vegetables of your choice (turnip, rutabaga, sweet potato, regular potato, carrot...) and some tart apple, then roast with olive oil, salt, and pepper. Add some sage if you like.
3. Cube and toss into soups, stews, or casseroles. I particularly like it in lentil soup and pot pie.
4. Slice thinly and combine with potatoes and sweet potatoes in a creamy gratin.
5. Steam or boil and add to mashed potatoes.
Friday, January 27, 2012
Pureed Red Lentil and Potato Soup
A little bit Spanish style, with paprika and a bay leaf, and some good quality olive oil on top.
This is suitable for making in the slow cooker as well; just skip the sauteing step and toss everything into the pot.
olive oil
2 medium onions, diced
6 cloves garlic, minced
2 cups chopped tomatoes plus their liquid (canned, or thawed if frozen)
1 1/2 cups red lentils
2 large potatoes, peeled and cubed (about 12 oz. total)
4 cups chicken stock and/or water
1 tsp paprika
1 large bay leaf
Salt and pepper to taste
Good quality extra virgin olive oil for topping
Heat a little olive oil in a soup pot. Add the onion and garlic and saute for 3-4 minutes. Add all remaining ingredients except for the extra virgin olive oil. Bring to a boil, then simmer until the potatoes and lentils are tender, about 25-30 minutes.
When the potatoes and lentils are tender, puree the soup with an immersion blender, or do it in batches in a blender or food processor and return it to the pot. Taste and adjust seasonings if needed.
Serve hot, adding a drizzle of extra virgin olive oil to each bowl at the table.
Serves 4-5.
This is suitable for making in the slow cooker as well; just skip the sauteing step and toss everything into the pot.
olive oil
2 medium onions, diced
6 cloves garlic, minced
2 cups chopped tomatoes plus their liquid (canned, or thawed if frozen)
1 1/2 cups red lentils
2 large potatoes, peeled and cubed (about 12 oz. total)
4 cups chicken stock and/or water
1 tsp paprika
1 large bay leaf
Salt and pepper to taste
Good quality extra virgin olive oil for topping
Heat a little olive oil in a soup pot. Add the onion and garlic and saute for 3-4 minutes. Add all remaining ingredients except for the extra virgin olive oil. Bring to a boil, then simmer until the potatoes and lentils are tender, about 25-30 minutes.
When the potatoes and lentils are tender, puree the soup with an immersion blender, or do it in batches in a blender or food processor and return it to the pot. Taste and adjust seasonings if needed.
Serve hot, adding a drizzle of extra virgin olive oil to each bowl at the table.
Serves 4-5.
Monday, June 13, 2011
Lentil Barley Soup with Spinach and Shiitakes
Lentils and barley make a great, nutritious base for a soup to which you can add whatever types of vegetables are in season. In the winter I use root vegetables; in the spring, greens and mushrooms.
1 Tbsp olive oil
8-10 garlic scapes, sliced in rounds (or 5-6 cloves garlic, minced)
1/4 shiitake mushrooms, stemmed and sliced
3/4 cup pearl barley
1/2 cup brown lentils
Water and/or stock (vegetable or beef)
6-8 oz. spinach, stemmed and chopped
2 Tbsp soy sauce
2 Tbsp dry sherry
Salt and pepper to taste
Heat the olive oil in a large pot. Add the scapes and mushrooms and saute until tender, 3-5 minutes. Add the barley and lentils and enough water or stock to cover by about an inch. Bring to a boil, then reduce heat and simmer until lentils and barley are tender, about 25-30 minutes.
When the barley and lentils are tender, add the spinach and cook until wilted. Add the soy sauce and sherry, then salt and pepper to taste.
Serves about 6.
1 Tbsp olive oil
8-10 garlic scapes, sliced in rounds (or 5-6 cloves garlic, minced)
1/4 shiitake mushrooms, stemmed and sliced
3/4 cup pearl barley
1/2 cup brown lentils
Water and/or stock (vegetable or beef)
6-8 oz. spinach, stemmed and chopped
2 Tbsp soy sauce
2 Tbsp dry sherry
Salt and pepper to taste
Heat the olive oil in a large pot. Add the scapes and mushrooms and saute until tender, 3-5 minutes. Add the barley and lentils and enough water or stock to cover by about an inch. Bring to a boil, then reduce heat and simmer until lentils and barley are tender, about 25-30 minutes.
When the barley and lentils are tender, add the spinach and cook until wilted. Add the soy sauce and sherry, then salt and pepper to taste.
Serves about 6.
Tuesday, January 8, 2013
Spanish-Style Lentil Stew with Red Pepper and Ham
And thus were finished the last of the Christmas ham leftovers.
Like many Mediterranean cuisines, ham is popular in Spanish food, as are sweet red peppers. Here I rounded out the theme by seasoning with pimentón, which is Spanish sweet smoked paprika. Pimentón is not available in Greenfield so I got mine via mail order. If you don't have any, try substituting a combination of regular paprika and chili powder. It's not the same, but it's passable.
Olive oil
5-6 cloves garlic, minced
1 large onion, diced
2 cups dry lentils
6+ cups chicken stock
3 red bell peppers, diced
2-3 cups diced cooked ham
1 tsp pimentón
Salt and pepper to taste
Heat a little olive oil in a soup pot. Add the garlic and onion and saute over medium-high heat for 2-3 minutes. Add the lentils and stock. Bring to a boil, then reduce heat and simmer until lentils are tender, about 30 minutes. About 15 minutes into the lentil cooking time, add the red peppers, ham, and pimentón. The peppers will cook until they nearly melt into the stew, in a good way, but if you like them crisper, wait and add them at the very end. When the lentils are nice and tender, taste the stew and add salt and pepper to taste.
Serves about 6.
Like many Mediterranean cuisines, ham is popular in Spanish food, as are sweet red peppers. Here I rounded out the theme by seasoning with pimentón, which is Spanish sweet smoked paprika. Pimentón is not available in Greenfield so I got mine via mail order. If you don't have any, try substituting a combination of regular paprika and chili powder. It's not the same, but it's passable.
Olive oil
5-6 cloves garlic, minced
1 large onion, diced
2 cups dry lentils
6+ cups chicken stock
3 red bell peppers, diced
2-3 cups diced cooked ham
1 tsp pimentón
Salt and pepper to taste
Heat a little olive oil in a soup pot. Add the garlic and onion and saute over medium-high heat for 2-3 minutes. Add the lentils and stock. Bring to a boil, then reduce heat and simmer until lentils are tender, about 30 minutes. About 15 minutes into the lentil cooking time, add the red peppers, ham, and pimentón. The peppers will cook until they nearly melt into the stew, in a good way, but if you like them crisper, wait and add them at the very end. When the lentils are nice and tender, taste the stew and add salt and pepper to taste.
Serves about 6.
Thursday, November 10, 2011
Slow Cooker Chipotle Lentil and Squash Soup
The flavors of fall, with a smoky, spicy kick. I made this in my slow cooker, as described below, but you could also do it on the stovetop; in that case saute the onions and garlic first. Also note that you can either puree this or leave it chunky - if you choose to leave it chunky, be sure to minced the chipotle(s) well instead of leaving them whole. One chipotle will result in mild spiciness. Two will make it pleasantly hot. Three would probably be too much for my taste.
2 lbs butternut squash, peeled and cubed
1 cup brown lentils
2 medium onions, chopped
6-8 cloves garlic, minced
1 or more chipotle peppers in adobo
Chicken or vegetable stock
2-3 Tbsp cider vinegar
Salt and pepper to taste
Sour cream or plain yogurt for topping
Place the squash, lentils, onions, garlic, and chipotle(s) in the slow cooker. Add enough stock to comfortably cover. Cook on High for 8-10 hours. When lentils and veggies are tender, add cider vinegar and salt and pepper to taste. Puree using an immersion blender or in batches in a blender or food processor.
Serve topped with a dollop of sour cream or plain yogurt (which helps cut the heat of the chipotles).
Serves 4-6.
2 lbs butternut squash, peeled and cubed
1 cup brown lentils
2 medium onions, chopped
6-8 cloves garlic, minced
1 or more chipotle peppers in adobo
Chicken or vegetable stock
2-3 Tbsp cider vinegar
Salt and pepper to taste
Sour cream or plain yogurt for topping
Place the squash, lentils, onions, garlic, and chipotle(s) in the slow cooker. Add enough stock to comfortably cover. Cook on High for 8-10 hours. When lentils and veggies are tender, add cider vinegar and salt and pepper to taste. Puree using an immersion blender or in batches in a blender or food processor.
Serve topped with a dollop of sour cream or plain yogurt (which helps cut the heat of the chipotles).
Serves 4-6.
Tuesday, October 7, 2008
Tomato, Kale, and Lentil Stew
A good use for late season tomatoes and the kale that continues to flourish in my garden. This recipe makes a big batch, and it freezes beautifully. It's a good hearty dish for colder weather.
1/2 cup dried pearl barley
1/2 cup dried quinoa
3/4 cup dried brown lentils
6-8 cups water
2 veggie bouillon cubes
6-8 cloves garlic, minced
6 cups chopped seeded tomatoes
1 medium onion, coarsely chopped
6 cups coarsely chopped kale
2 Tbsp dry sherry
¼ cup soy sauce
1 Tbsp ground coriander
1 Tbsp dried oregano
Freshly ground black pepper to taste
Salt to taste
Combine the barley, quinoa, and lentils in a large soup pot with about 6 cups of water and the bouillon cube. Cover and bring to a boil. Lower the heat and simmer until the grains and lentils are tender, about 25 minutes. It may be necessary to add more water during the cooking process.
While the lentils and grains cook, you can chop the remaining ingredients. Add the garlic, onions, and tomatoes as soon as they are ready. When the grains and lentils are just tender, add the kale cook until it begins to wilt, about 2-3 minutes.
Add the sherry, soy sauce, coriander, oregano, and black pepper. Cook until the kale is tender, another 5 minutes or so. Taste and add salt if desired. Adjust seasonings if needed.
Serves at least 6.
Note: The grains will continue to absorb water when the stew is done cooking. Leftovers may require the addition of more liquid.
1/2 cup dried pearl barley
1/2 cup dried quinoa
3/4 cup dried brown lentils
6-8 cups water
2 veggie bouillon cubes
6-8 cloves garlic, minced
6 cups chopped seeded tomatoes
1 medium onion, coarsely chopped
6 cups coarsely chopped kale
2 Tbsp dry sherry
¼ cup soy sauce
1 Tbsp ground coriander
1 Tbsp dried oregano
Freshly ground black pepper to taste
Salt to taste
Combine the barley, quinoa, and lentils in a large soup pot with about 6 cups of water and the bouillon cube. Cover and bring to a boil. Lower the heat and simmer until the grains and lentils are tender, about 25 minutes. It may be necessary to add more water during the cooking process.
While the lentils and grains cook, you can chop the remaining ingredients. Add the garlic, onions, and tomatoes as soon as they are ready. When the grains and lentils are just tender, add the kale cook until it begins to wilt, about 2-3 minutes.
Add the sherry, soy sauce, coriander, oregano, and black pepper. Cook until the kale is tender, another 5 minutes or so. Taste and add salt if desired. Adjust seasonings if needed.
Serves at least 6.
Note: The grains will continue to absorb water when the stew is done cooking. Leftovers may require the addition of more liquid.
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