INGREDIENTS
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste
DIRECTIONS
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.Im looking for a recipe for a good thick lentil soup Can anyone help?
Greek Lentil Soup (best I've ever tasted!)
Ingredients:
1/2 cup (125 ml) olive oil
2 1/2 cups medium size lentils
6-7 cups of water
1 medium onion, finely chopped
2 garlic cloves, finely sliced
1 large carrot cut in rounds
2 bay leaves
3 tbsp balsamico vinegar, or any red wine strong flavored vinegar
salt %26amp; pepper
Instructions:
Pick and wash the lentils. Heat oil on low temperature and saut茅 onions, garlic and lentils. Add carrots, bay leaves, water, vinegar and spices. Season to taste and simmer for about 1 hour, until lentils are soft and the soup has thickened. Serve hotIm looking for a recipe for a good thick lentil soup Can anyone help?
my aunt makes a fantastic lentil soup, which can be made as thick as you like depending on how many lentils you add .
approx 250g Red Lentils (more or less can be added or taken depending on how thick you want it)
1 Large Carrot - chopped
1 Large Onion - chopped
1 Clove of Garlic - crushed
1 Tin Tomoatoes (normal size)
1 - 1 1/2 tbsp Cumin Seeds - Crushed/Powdered Cumin
Chicken/Vegetable stock
Salt and Pepper
2 tbsp Olive Oil
Heat the oil in a large pan and fry off the onion, carrot and garlic with the crushed cumin seeds until all are soft. This should take about 7 minutes.
When that is done add the tin of tomatoes and use a hand held blender etc to liquidise the mixture. It can still have some chunks to it and doesnt need to be too thoroughly done.
Add the lentils and enough stock to cover the mixture roughly twice over - ie 2 parts stock to 1 part vegetable mixture.
Season and bring to the boil - then simmer for about 30 mins or however long it takes until the lentils are soft. You may have to add more water during the cooking time.
This can be served as is for a chunky soup or can be liquidized again for a smoother consistency.
This is also great if you add 3 large handfuls of fresh spinach in the last 5 mins of cooking, especially if you dont use the tomatoes - and sometimes my aunt puts in chunks of Halumi before serving.
Hope this helps !
Laura
Lentil Soup Recipe
courtesy Alton Brown, 2006
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
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