Community Pick
Lentil Soup (truly good and easy - eat your lentils!)
photo by windy_moon
- Ready In:
- 2hrs 30mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 2 large onions, chopped
- 1⁄4 cup olive oil
- 4 cloves garlic, minced
- 6 celery ribs, chopped
- 3 carrots, chopped coarse
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1⁄2 teaspoon dried thyme, crumbled
- 5 cups water
- 5 cups chicken broth
- 2 bay leaves
- 2 teaspoons dark brown sugar
- 2 tablespoons ketchup
- 3 cups coarsely chopped canned plum tomatoes
- 2 cups lentils, picked over and rinsed
- 1⁄2 cup dry sherry
directions
- Cook onions in oil over moderate heat, stirring occasionally, until softened; add garlic, celery and carrots.
- Cook vegetables 10-15 minutes, until softened.
- Add all remaining ingredients and simmer 1 1/2 - 2 hours or until lentils are tender.
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Reviews
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This is fantastic soup (I'm eating it while I type this). I am sick right now and wanted something a little more substantial to eat after being on a liquid diet all day. I just happened to have a bag of lentils but I had never made anything with lentils before so I wanted a basic recipe to start from. I went with what I had so I cut the celery, used frozen carrots added at the same time as the lentils, two 14 oz cans of vegetable broth, a container of (probably 1.5 cups) tomato soup i had in my fridge instead of the ketchup and canned plum tomatoes. The seasonings were basically the same, I did not have cumin but added paprika and cayenne pepper, and used some old white wine and lemon juice instead of sherry. I know it's annoying when someone writes a review but they changed half of the ingredients but I have faith that the original recipe was better than what I made so it DEFINITELY gets five stars.
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This makes a huge amount of soup so off into the freezer with a couple of batches. I've found over the years lentils are relatively quick cooking and I started serving up after 40 minutes of simmering. I added a can of chick peas and 1 package of frozen chopped spinach, thawed, to the ingredients. Added a bit more curry than called for, and chose red wine over sherry (didn't have any). First class. Thanks for posting.
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Tweaks
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This soup is absolute comfort food! Tonight I made my potato and zucchini curry with flatbreads, and I served this soup right before the meal. It was very appetizing and very tasty! It was great for tonight, because it is getting REALLY cold outside! At first the sherry seemed like it was going to be overwhelming, but after the long cook, it went away and just made for a wonderful flavor addition! I used vegetable broth instead of chicken broth so as to keep it a vegetarian meal. I didnt have any canned tomatoes on hand, so I just used some fresh organic tomatoes... and the soup was wonderful!!! I cant wait to have leftovers! Thanks evelyn!!!!!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.