REC: Lentil Soup

jmcquown said:

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,

Quoted message said:

carrots and garlic in the bacon drippings. Add to the pot. Rinse

lentils;

Quoted message said:

drain. Place in the soup pot with the water and seasonings. Cover

and

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simmer about 2-1/2 hours. 6-8 servings (or in my case, 4, since to me

soup

Quoted message said:

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 said:

jmcquown said:

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" <[email hidden]> wrote in message
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Sheldon said:

jmcquown said:

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:

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

Sheldon said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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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 said:

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 said:

On Wed 23 Feb 2005 09:57:21a, Dimitri wrote in rec.food.cooking:

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"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

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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" <[email hidden]> wrote in message
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On Wed 23 Feb 2005 09:57:21a, Dimitri wrote in rec.food.cooking:

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"jmcquown" <[email hidden]> wrote in message
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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 said:

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

Dimitri said:

"jmcquown" <[email hidden]> wrote in message
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Sheldon said:

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:

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Nancy Young said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

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> 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.

jmcquown said:

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

Wayne Boatwright said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

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;

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

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

Nancy Young said:

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" <[email hidden]> wrote in message
news:[email hidden]...

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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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

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;

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

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' said:

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 😄amsel 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