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REC: Lentil Soup
Gonna be simmering on the stove today:
2 c. brown lentils 8 c. water 3 slices bacon, diced 1 med. onion, chopped 1/2 c. chopped celery 1/4 c. chopped carrots 2 cloves garlic, minced 2-1/2 tsp. salt 1 tsp. pepper 1/2 tsp. oregano, crushed 3 Tbs. snipped fresh parsley Brown the bacon and place in a deep soup pot. Saute the onion, celery, carrots and garlic in the bacon drippings. Add to the pot. Rinse lentils; drain. Place in the soup pot with the water and seasonings. Cover and simmer about 2-1/2 hours. 6-8 servings (or in my case, 4, since to me soup is a meal!) Jill -- I used to have a handle on life...but it broke off. |
jmcquown wrote: > Gonna be simmering on the stove today: > > 2 c. brown lentils > 8 c. water > 3 slices bacon, diced > 1 med. onion, chopped > 1/2 c. chopped celery > 1/4 c. chopped carrots > 2 cloves garlic, minced > 2-1/2 tsp. salt > 1 tsp. pepper > 1/2 tsp. oregano, crushed > 3 Tbs. snipped fresh parsley > > Brown the bacon and place in a deep soup pot. Saute the onion, celery, > carrots and garlic in the bacon drippings. Add to the pot. Rinse lentils; > drain. Place in the soup pot with the water and seasonings. Cover and > simmer about 2-1/2 hours. 6-8 servings (or in my case, 4, since to me soup > is a meal!) 2-1/2 hours?!?!? Lentils fully cook in 30-40 minutes, any much longer and there will be none that are distinguishable from puree. |
Sheldon wrote:
> jmcquown wrote: >> Gonna be simmering on the stove today: >> >> 2 c. brown lentils >> 8 c. water >> 3 slices bacon, diced >> 1 med. onion, chopped >> 1/2 c. chopped celery >> 1/4 c. chopped carrots >> 2 cloves garlic, minced >> 2-1/2 tsp. salt >> 1 tsp. pepper >> 1/2 tsp. oregano, crushed >> 3 Tbs. snipped fresh parsley >> >> Brown the bacon and place in a deep soup pot. Saute the onion, >> celery, carrots and garlic in the bacon drippings. Add to the pot. >> Rinse lentils; drain. Place in the soup pot with the water and >> seasonings. Cover and simmer about 2-1/2 hours. 6-8 servings (or in >> my case, 4, since to me soup is a meal!) > > 2-1/2 hours?!?!? Lentils fully cook in 30-40 minutes, any much longer > and there will be none that are distinguishable from puree. I like mushy soup :) Jill |
"jmcquown" > wrote in message .. . > Sheldon wrote: >> jmcquown wrote: >>> Gonna be simmering on the stove today: >>> >>> 2 c. brown lentils >>> 8 c. water >>> 3 slices bacon, diced >>> 1 med. onion, chopped >>> 1/2 c. chopped celery >>> 1/4 c. chopped carrots >>> 2 cloves garlic, minced >>> 2-1/2 tsp. salt >>> 1 tsp. pepper >>> 1/2 tsp. oregano, crushed >>> 3 Tbs. snipped fresh parsley >>> >>> Brown the bacon and place in a deep soup pot. Saute the onion, >>> celery, carrots and garlic in the bacon drippings. Add to the pot. >>> Rinse lentils; drain. Place in the soup pot with the water and >>> seasonings. Cover and simmer about 2-1/2 hours. 6-8 servings (or in >>> my case, 4, since to me soup is a meal!) >> >> 2-1/2 hours?!?!? Lentils fully cook in 30-40 minutes, any much longer >> and there will be none that are distinguishable from puree. > > I like mushy soup :) > > Jill Now all you need is some home made croutons for the top. Dimitri |
On Wed 23 Feb 2005 09:57:21a, Dimitri wrote in rec.food.cooking:
> > "jmcquown" > wrote in message > .. . >> Sheldon wrote: >>> jmcquown wrote: >>>> Gonna be simmering on the stove today: >>>> >>>> 2 c. brown lentils >>>> 8 c. water >>>> 3 slices bacon, diced >>>> 1 med. onion, chopped >>>> 1/2 c. chopped celery >>>> 1/4 c. chopped carrots >>>> 2 cloves garlic, minced >>>> 2-1/2 tsp. salt >>>> 1 tsp. pepper >>>> 1/2 tsp. oregano, crushed >>>> 3 Tbs. snipped fresh parsley >>>> >>>> Brown the bacon and place in a deep soup pot. Saute the onion, >>>> celery, carrots and garlic in the bacon drippings. Add to the pot. >>>> Rinse lentils; drain. Place in the soup pot with the water and >>>> seasonings. Cover and simmer about 2-1/2 hours. 6-8 servings (or in >>>> my case, 4, since to me soup is a meal!) >>> >>> 2-1/2 hours?!?!? Lentils fully cook in 30-40 minutes, any much longer >>> and there will be none that are distinguishable from puree. >> >> I like mushy soup :) >> >> Jill > > > Now all you need is some home made croutons for the top. > > Dimitri And a squeeze or two of fresh lemon juice. Wayne |
"Wayne Boatwright" > wrote in message ... >> Now all you need is some home made croutons for the top. >> >> Dimitri > > And a squeeze or two of fresh lemon juice. I like Progresso Lentil Soup (not as good as Jill's, I'm sure) but one thing I like about it is that it has *some* spinach or escarole in it. Makes me happy. nancy (don't ask me why, but this reminds me of moosemeat, any news?) |
Nancy Young wrote: > nancy (don't ask me why, but this reminds me of moosemeat, > any news?) I myself was just going to ask "Where's Moosemeat?"... -- Best Greg |
Wayne Boatwright wrote:
> On Wed 23 Feb 2005 09:57:21a, Dimitri wrote in rec.food.cooking: > >> >> "jmcquown" > wrote in message >> .. . >>> Sheldon wrote: >>>> jmcquown wrote: >>>>> Gonna be simmering on the stove today: >>>>> >>>>> 2 c. brown lentils >>>>> 8 c. water >>>>> 3 slices bacon, diced >>>>> 1 med. onion, chopped >>>>> 1/2 c. chopped celery >>>>> 1/4 c. chopped carrots >>>>> 2 cloves garlic, minced >>>>> 2-1/2 tsp. salt >>>>> 1 tsp. pepper >>>>> 1/2 tsp. oregano, crushed >>>>> 3 Tbs. snipped fresh parsley >>>>> >>>> 2-1/2 hours?!?!? Lentils fully cook in 30-40 minutes, any much >>>> longer and there will be none that are distinguishable from puree. >>> >>> I like mushy soup :) >>> >>> Jill >> Now all you need is some home made croutons for the top. >> >> Dimitri > > And a squeeze or two of fresh lemon juice. > > Wayne Can do on both! :) Jill |
I'm in between you and Sheldon - since I don't pre-soak lentils,
they're never done in 35 minutes - usually closer to an hour. Also although I sautee onions and celery ahead of time, they still need all that time to soften up. I don't believe in crunchy soup vegetables. Leila |
Or a drop of dry sherry.
Richard. "Wayne Boatwright" > wrote in message ... > On Wed 23 Feb 2005 09:57:21a, Dimitri wrote in rec.food.cooking: > >> >> "jmcquown" > wrote in message >> .. . >>> Sheldon wrote: >>>> jmcquown wrote: >>>>> Gonna be simmering on the stove today: >>>>> >>>>> 2 c. brown lentils >>>>> 8 c. water >>>>> 3 slices bacon, diced >>>>> 1 med. onion, chopped >>>>> 1/2 c. chopped celery >>>>> 1/4 c. chopped carrots >>>>> 2 cloves garlic, minced >>>>> 2-1/2 tsp. salt >>>>> 1 tsp. pepper >>>>> 1/2 tsp. oregano, crushed >>>>> 3 Tbs. snipped fresh parsley >>>>> >>>>> Brown the bacon and place in a deep soup pot. Saute the onion, >>>>> celery, carrots and garlic in the bacon drippings. Add to the pot. >>>>> Rinse lentils; drain. Place in the soup pot with the water and >>>>> seasonings. Cover and simmer about 2-1/2 hours. 6-8 servings (or in >>>>> my case, 4, since to me soup is a meal!) >>>> >>>> 2-1/2 hours?!?!? Lentils fully cook in 30-40 minutes, any much longer >>>> and there will be none that are distinguishable from puree. >>> >>> I like mushy soup :) >>> >>> Jill >> >> >> Now all you need is some home made croutons for the top. >> >> Dimitri > > And a squeeze or two of fresh lemon juice. > > Wayne > |
Leila wrote:
> I'm in between you and Sheldon - since I don't pre-soak lentils, > they're never done in 35 minutes - usually closer to an hour. Also > although I sautee onions and celery ahead of time, they still need all > that time to soften up. I don't believe in crunchy soup vegetables. > > Leila Yep, I'm not pre-soaking the lentils and I too want the veggies soft. I probably won't cook it as long as the recipe indicates. Jill |
Nancy Young wrote:
> "Wayne Boatwright" > wrote in message > ... > >>> Now all you need is some home made croutons for the top. >>> >>> Dimitri >> >> And a squeeze or two of fresh lemon juice. > > I like Progresso Lentil Soup (not as good as Jill's, I'm sure) but one > thing I like about it is that it has *some* spinach or escarole in it. Hey, I can throw in some spinach! > Makes me happy. > > nancy (don't ask me why, but this reminds me of moosemeat, > any news?) |
Dimitri wrote:
> "jmcquown" > wrote in message > .. . > >>Sheldon wrote: >> >>>jmcquown wrote: >>> >>>>Gonna be simmering on the stove today: >>>> >>>>2 c. brown lentils >>>>8 c. water >>>>3 slices bacon, diced >>>>1 med. onion, chopped >>>>1/2 c. chopped celery >>>>1/4 c. chopped carrots >>>>2 cloves garlic, minced >>>>2-1/2 tsp. salt >>>>1 tsp. pepper >>>>1/2 tsp. oregano, crushed >>>>3 Tbs. snipped fresh parsley >>>> >>>>Brown the bacon and place in a deep soup pot. Saute the onion, >>>>celery, carrots and garlic in the bacon drippings. Add to the pot. >>>>Rinse lentils; drain. Place in the soup pot with the water and >>>>seasonings. Cover and simmer about 2-1/2 hours. 6-8 servings (or in >>>>my case, 4, since to me soup is a meal!) >>> >>>2-1/2 hours?!?!? Lentils fully cook in 30-40 minutes, any much longer >>>and there will be none that are distinguishable from puree. >> >>I like mushy soup :) >> >>Jill > > > > Now all you need is some home made croutons for the top. > > Dimitri > > Someone else has mentioned a bit of spinach and a squeeze of lemon. In Greece, they add some vinegar (balsamic?) at the table. jim |
On Wed 23 Feb 2005 04:05:00p, jmcquown wrote in rec.food.cooking:
> Nancy Young wrote: >> "Wayne Boatwright" > wrote in message >> ... >> >>>> Now all you need is some home made croutons for the top. >>>> >>>> Dimitri >>> >>> And a squeeze or two of fresh lemon juice. >> >> I like Progresso Lentil Soup (not as good as Jill's, I'm sure) but one >> thing I like about it is that it has *some* spinach or escarole in it. > > Hey, I can throw in some spinach! That or some chopped kale. The texture of the kale would probably hold up a little better. Wayne |
A little tomaoto paste will add to the flavor as well. I like the
double-thick kind that comes in a tube. |
On Wed, 23 Feb 2005 05:11:54 -0600, "jmcquown"
> wrote: > Gonna be simmering on the stove today: > > 2 c. brown lentils > 8 c. water > 3 slices bacon, diced > 1 med. onion, chopped > 1/2 c. chopped celery > 1/4 c. chopped carrots > 2 cloves garlic, minced > 2-1/2 tsp. salt > 1 tsp. pepper > 1/2 tsp. oregano, crushed > 3 Tbs. snipped fresh parsley > > Brown the bacon and place in a deep soup pot. Saute the onion, celery, > carrots and garlic in the bacon drippings. Add to the pot. Rinse lentils; > drain. Place in the soup pot with the water and seasonings. Cover and > simmer about 2-1/2 hours. 6-8 servings (or in my case, 4, since to me soup > is a meal!) > Here's my variation: no bacon or parsley when I make it, I use a can of Italian style stewed tomatoes and omit extra celery and carrots. sf |
On 23 Feb 2005 19:13:46 +0100, Wayne Boatwright
> wrote: > And a squeeze or two of fresh lemon juice. > Mmmm, good idea! sf |
Try draining this and serving it cold as a starter.. with some Olive oil and
balsamic.. and dress it with some finely chopped cucumber.. "sf" > wrote in message ... > On Wed, 23 Feb 2005 05:11:54 -0600, "jmcquown" > > wrote: > > > Gonna be simmering on the stove today: > > > > 2 c. brown lentils > > 8 c. water > > 3 slices bacon, diced > > 1 med. onion, chopped > > 1/2 c. chopped celery > > 1/4 c. chopped carrots > > 2 cloves garlic, minced > > 2-1/2 tsp. salt > > 1 tsp. pepper > > 1/2 tsp. oregano, crushed > > 3 Tbs. snipped fresh parsley > > > > Brown the bacon and place in a deep soup pot. Saute the onion, celery, > > carrots and garlic in the bacon drippings. Add to the pot. Rinse lentils; > > drain. Place in the soup pot with the water and seasonings. Cover and > > simmer about 2-1/2 hours. 6-8 servings (or in my case, 4, since to me soup > > is a meal!) > > > Here's my variation: no bacon or parsley when I make it, I > use a can of Italian style stewed tomatoes and omit extra > celery and carrots. > > sf |
On Wed, 23 Feb 2005 13:16:02 -0500, "Nancy Young"
> wrote: > I like Progresso Lentil Soup (not as good as Jill's, I'm sure) but one > thing I like about it is that it has *some* spinach or escarole in it. > Makes me happy. Spinach is ALWAYS a good addition! <slurp> That reminds me.... One of my favorite simple soups to make is - pinto beans, lots of water, some onion, garlic & salt (proportions are to taste). After it's cooked down to a "moosh", add some spinach (I'm not picky, chopped frozen is fine by me) and sprinkle some julienned cilantro on top to serve. sf |
Great idea. Or maybe as a side salad.
"Horse" > wrote in message ... > Try draining this and serving it cold as a starter.. with some Olive oil > and > balsamic.. > and dress it with some finely chopped cucumber.. > > "sf" > wrote in message > ... >> On Wed, 23 Feb 2005 05:11:54 -0600, "jmcquown" >> > wrote: >> >> > Gonna be simmering on the stove today: >> > >> > 2 c. brown lentils >> > 8 c. water >> > 3 slices bacon, diced >> > 1 med. onion, chopped >> > 1/2 c. chopped celery >> > 1/4 c. chopped carrots >> > 2 cloves garlic, minced >> > 2-1/2 tsp. salt >> > 1 tsp. pepper >> > 1/2 tsp. oregano, crushed >> > 3 Tbs. snipped fresh parsley >> > >> > Brown the bacon and place in a deep soup pot. Saute the onion, >> > celery, >> > carrots and garlic in the bacon drippings. Add to the pot. Rinse > lentils; >> > drain. Place in the soup pot with the water and seasonings. Cover and >> > simmer about 2-1/2 hours. 6-8 servings (or in my case, 4, since to me > soup >> > is a meal!) >> > >> Here's my variation: no bacon or parsley when I make it, I >> use a can of Italian style stewed tomatoes and omit extra >> celery and carrots. >> >> sf > > |
"jmcquown" >, if that's their real name, wrote:
>Gonna be simmering on the stove today: Your recipe sounds good, Jill. I'd like to try it sometime. For a little variety, you might want to try mine sometime, too. I improvised a little on a Gourmet recipe. The cinnamon was a completely new twist for me, and it's fantastic! I'm planning ahead for Easter ham leftovers. If anyone wants more, I'll be happy to post them. (Anyone know when Easter is this year? I can probably figure it out when eggs go on sale, but more advance notice would be appreciated.) :) * Exported from MasterCook * Damsel's Lentil and Ham Soup Recipe By :Damsel in dis Dress Serving Size : 0 Preparation Time :0:00 Categories : legumes soups/chowders Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon bacon grease -- or butter 1 medium onion -- finely chopped 2 smoked ham hocks 1 pound lentils -- (2 1/2 cups) 1 large carrot -- finely diced 1/4 teaspoon cinnamon 1 bay leaf 7 cups water Saute onion in bacon grease or butter until translucent. Combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and remove meat from hocks. Chop meat and stir into soup. Source: "Based on a recipe by Gourmet magazine" - - - - - - - - - - - - - - - - - - - Per serving: 2925 Calories (kcal); 103g Total Fat; (31% calories from fat); 230g Protein; 276g Carbohydrate; 494mg Cholesterol; 477mg Sodium Food Exchanges: 17 1/2 Grain(Starch); 25 Lean Meat; 3 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates |
Carol wrote:
> I'm planning ahead for Easter ham leftovers. If anyone wants more, I'll > be happy to post them. (Anyone know when Easter is this year? I can > probably figure it out when eggs go on sale, but more advance notice would > be appreciated.) :) Easter is March 27 this year. (I didn't know either, but I *did* know when Mardi Gras was, so I calculated from that.) Bob |
"Bob" >, if that's their real name, wrote:
>Carol wrote: > >> (Anyone know when Easter is this year? I can >> probably figure it out when eggs go on sale, but more advance notice would >> be appreciated.) :) > >Easter is March 27 this year. (I didn't know either, but I *did* know when >Mardi Gras was, so I calculated from that.) Mardi Gras, huh? LOL! Thanks for letting me know which Saturday night I should set out the carrots for the Bunny. Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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Melba's Jammin' >, if that's their real name,
wrote: >> * Exported from MasterCook * >> >> Damsel's Lentil and Ham Soup > >> Amount Measure Ingredient -- Preparation Method >> -------- ------------ -------------------------------- >> 1/4 teaspoon cinnamon > >Dams, I was with you until the cinnamon. I'm not sure I could do that. >OTOH, I have put about 1/8 tsp of cloves in my spaghetti sauce. Try making the rest of the soup, then sprinkle just a touch of cinnamon into one bowl. I'll bet you'll love it. Sounds odd, I know. But, DAYAM! It would never occur to me to put cloves in spaghetti sauce. Next time I make a batch of homemade, I try it. In one bowl at first. ;) Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
Have you ever tried using stock in place of the water?
Marge "JimLane" > wrote in message ... > Dimitri wrote: >> "jmcquown" > wrote in message >> .. . >> >>>Sheldon wrote: >>> >>>>jmcquown wrote: >>>> >>>>>Gonna be simmering on the stove today: >>>>> >>>>>2 c. brown lentils >>>>>8 c. water >>>>>3 slices bacon, diced >>>>>1 med. onion, chopped >>>>>1/2 c. chopped celery >>>>>1/4 c. chopped carrots >>>>>2 cloves garlic, minced >>>>>2-1/2 tsp. salt >>>>>1 tsp. pepper >>>>>1/2 tsp. oregano, crushed >>>>>3 Tbs. snipped fresh parsley >>>>> >>>>>Brown the bacon and place in a deep soup pot. Saute the onion, >>>>>celery, carrots and garlic in the bacon drippings. Add to the pot. >>>>>Rinse lentils; drain. Place in the soup pot with the water and >>>>>seasonings. Cover and simmer about 2-1/2 hours. 6-8 servings (or in >>>>>my case, 4, since to me soup is a meal!) >>>> >>>>2-1/2 hours?!?!? Lentils fully cook in 30-40 minutes, any much longer >>>>and there will be none that are distinguishable from puree. >>> >>>I like mushy soup :) >>> >>>Jill >> >> >> >> Now all you need is some home made croutons for the top. >> >> Dimitri > > Someone else has mentioned a bit of spinach and a squeeze of lemon. In > Greece, they add some vinegar (balsamic?) at the table. > > > jim |
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