mr steev
magic thought wizard
Cheaper buying it though I would've thought. Most supermarkets sell it now don't they if there's not an Asian shop nearby. It lasts for ages too (in theory
)
Lentil Soup - Your Variations
- Thread starter sojourner
- Start date
Cheaper buying it though I would've thought. Most supermarkets sell it now don't they if there's not an Asian shop nearby. It lasts for ages too (in theory
)
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Cheaper buying it though I would've thought. Most supermarkets sell it now don't they if there's not an Asian shop nearby. It lasts for ages too (in theory
Is it cheaper buying it? Not sure, tbh I quite enjoy making it myself. Also I always have butter in, I'm not necessarily going to think to myself "oh I am missing ghee for this recipe, better go shopping" (which would take a while) when I already have some butter in the fridge.
mr steev
magic thought wizard
I reckon it's cheaper as when you buy it, it's all ghee iyswim. Whereas making it you lose the solids and water. I tend to use a couple of tablespoons when I make curries (not necessarily all in one dish), that's like a block of butter which costs at least a quid whereas a big jar of ghee only costs a couple of quid more than that. I guess it's all down to how cheap you can get ghee for really. I may be wrong, I've just always presumed it would be cheaper buying it. I'll look into it as I'd rather make things myself from scratch if it's cheaper and better.
I take your point of not having it in though or if you don't use it very much.
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
Yeah it's more a case of I don't use it that often, so I'll just make what I need - 1/4 pack of butter will do usually for a curry night, and I always have butter in anyway - ghee would be like an extra couple of quid on something that I don't use for anything else, I'd have to buy it as well as the butter, not instead of. If that makes any sense
Already made them ages ago budIf and when you get bored of eating soups, stews and dals, falafels are simple to make and very cheap
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
And I don't have any money for ghee (plus I'd have to get the train into Liverpool to actually buy some), so everything gets cooked in olive oil!
Similar here. You would think I ought to be able to buy ghee anywhere, but yeah it would be a travelcard job and a trek.
all of these pulse things taste better with a decent stock....which is the only use for celery in my household. A stick of celery, shallots (or any allium), carrots, bay, parsley simmered for 45mins and strained makes a useful stock for everything, pretty much.
I enjoy lentils with a handful of dhukka on the top or even a few toasted pine nuts.
I enjoy lentils with a handful of dhukka on the top or even a few toasted pine nuts.
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wobbly
If and when you get bored of eating soups, stews and dals, falafels are simple to make and very cheap
as are lentil burgers. I generally do a huge batch and freeze them , stick them in flat on trays for a day until they are solid, then bag. cause that stops them breaking up.
i do a bake from brown lentils, oats and black olives that was rather nice as well
mr steev
magic thought wizard
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wobbly
Have you got a recipe?
not really. I don't do exact recipies unless i'm baking. but this is close enough. i think. bare in mind i'm working from memory and I do a lot of the adding spices by taste testing as I go
but i'd cook down some lentils in a pan until they are almost mush. to give you an idea of quantity, a kilo of lentils did me 25 or so burgers.
then in a frying pan, cook a small onion, a couple of cloves of chopped garlic. i added a little chopped red pepper and fresh toms to my last batch, cause they were looking worse for wear in the fridge. cooked on a low heat for as long as the lentils take to cook, 5 mins before they were done, added paprika, ground cumin, some mustard powder, black pepper. maybee 1/4 to half a teaspoon each. if you want spicier, add chilli. i've got people who don't like really spicy in the house. so i didn't.
then add all that lot to the lentils and stir, then turn off the heat and leave to cool.
when lentils are cool, they solidify. squish into burger shapes, roll in some flour, then fry. medium heat, enough to brown them. on the outside and warm them through. I fry before freezing. cause them I can warm them in the oven and still have the nice crisp coating of a fried burger.
to freeze, do them on open trays.
Red Lentil Soup with Allspice
2 onions
3 garlic cloves, chopped
1.5 litre vegetable stock
350g red lentils (the non-soak variety)
1.5 to 2 tsp allspice
Half tsp chilli powder
2 tsp dried coriander leaf
Salt and black pepper
Juice of one lime
Rinse lentils in warm water until water is mostly clear. Drain.
Fry finely chopped onion until soft, add chopped garlic, fry for another couple of minutes.
Add allspice and chilli powder, stir well for one minute.
Add stock, and stir.
Add lentils and stir.
Add pinch of salt and good grind of pepper, and coriander leaf.
Bring to boil, stir, simmer for approx 40 mins, stirring occasionally to stop lentils sticking to pan, and to make them melty and break up.
Add lime juice a couple of minutes before serving.
You can whizz it if you like, but I like it with bits in
Having just made this for lunch, I strongly recommend it. Really tasty.
May Kasahara
take me to the feeling
There's a great recipe on the Good Food website - red lentil, chilli and chickpea soup. Dead easy, filling, tastes delicious.
I'll be trying out several of these recipes
I'll be trying out several of these recipes
It's really fucking wow int it Roadkill ?! A serious winter soup - god, it tastes so unusual, so warming! It's now on our list of regular soups!!Having just made this for lunch, I strongly recommend it. Really tasty.
Made the Methi Dal last night and it was a ROARING success. It is now our favourite lentil soup - topping even the Egyptian lentil! What an unusual flavour - and it gave us a distinct 'other' feeling, extra on top of the 'nourished' thing. Almost like being medicated, or soothed by big fluffy clouds. Hard to describe. Never felt anything like it! Absolutely spot fucking on when poured over the top of a steaming bowl of basmati rice, this. Here's the recipe:
Methi Dal – (Red Lentil Soup with Fenugreek)
1 tablespoon oil
½ teaspoon cumin seeds
1 thai chili or jalapeno, slit
1 small onion, diced
1 tablespoon minced ginger
1 tablespoon minced garlic
350g red lentils (rinsed til water runs clear)
1.5 litres veg stock
1 teaspoon ground turmeric
1 cup fresh fenugreek leaves (substitute with 2 tablespoons dried fenugreek or 1 cup of fresh spinach or both)
1 tablespoon, or to taste, lemon juice (I used juice of a whole lemon)
Methi Dal – (Red Lentil Soup with Fenugreek)
1 tablespoon oil
½ teaspoon cumin seeds
1 thai chili or jalapeno, slit
1 small onion, diced
1 tablespoon minced ginger
1 tablespoon minced garlic
350g red lentils (rinsed til water runs clear)
1.5 litres veg stock
1 teaspoon ground turmeric
1 cup fresh fenugreek leaves (substitute with 2 tablespoons dried fenugreek or 1 cup of fresh spinach or both)
1 tablespoon, or to taste, lemon juice (I used juice of a whole lemon)
- Heat the oil in a medium saucepan. Add cumin and chili into the oil. When cumin sizzles, add onion and sauté on medium heat till the onion is soft. Add the ginger and garlic and cook 2 more minutes.
- Add lentils and turmeric to the saucepan and stir. Add stock, and bring to the boil. Reduce heat to low, cover the saucepan, and simmer for 15 minutes.
- While the dal is cooking, wash the fenugreek, pluck the leaves and tender stems, and discard the rest. Measure out 1 cup of plucked fenugreek.
- Add fenugreek (leaves if using, or dried if not), and continue to simmer for 20 to 30 minutes.
- Stir in lemon juice, and salt (if using).
madamv
Oi! With the poodle already
I've just made something. I don't know if it's soup or dhal....
Two cups Red lentils, two carrots one onion grated, cumin, coriander, chilli and garlic. Eight cups stock, in pressure cooker. 10 mins cooking, 5 mins resting.
Really tasty, loads leftover so may serve it tomorrow to sparklefish and other guests. Doing pulled pork mains so it won't go with, but, makes a tasty starter...
Two cups Red lentils, two carrots one onion grated, cumin, coriander, chilli and garlic. Eight cups stock, in pressure cooker. 10 mins cooking, 5 mins resting.
Really tasty, loads leftover so may serve it tomorrow to sparklefish and other guests. Doing pulled pork mains so it won't go with, but, makes a tasty starter...
Looby
Well-Known Member
Me and N tried to make dhal once. It was a disaster, we just ended up with lentils bloody EVERYWHERE.
Holy fuck - new experiment last night and it is GORGEOUS! Again, nice poured over basmati rice, and I also had this with smoked mackerel on the side (and dipped in) but that's not essential. Nom times a fucking hundred! Thanks to Numbers for the check of ingredients (and he also suggested putting a little honey and rum in there too - which I think I'll try next time!).
Jamaican Jerk Lentil Soup
2 onions
3 chopped garlic cloves or 1 big heaped tbsp minced garlic
1 tbsp minced ginger
2 chopped Thai chillies or other hot chillis
1.5 tsp allspice
Half tsp cinnamon
Half tsp nutmeg
1.5 litre vegetable stock
350g red lentils (the non-soak variety)
1 tbsp thyme
1 tbsp soy sauce
Small bunch of chopped fresh coriander
1 tsp muscavado sugar (light or dark)
Salt and black pepper
Kidney beans – one tin of (if you fancy)
Juice of one lime
(and he also suggested putting a little honey and rum in there too - which I think I'll try next time!).Jamaican Jerk Lentil Soup
2 onions
3 chopped garlic cloves or 1 big heaped tbsp minced garlic
1 tbsp minced ginger
2 chopped Thai chillies or other hot chillis
1.5 tsp allspice
Half tsp cinnamon
Half tsp nutmeg
1.5 litre vegetable stock
350g red lentils (the non-soak variety)
1 tbsp thyme
1 tbsp soy sauce
Small bunch of chopped fresh coriander
1 tsp muscavado sugar (light or dark)
Salt and black pepper
Kidney beans – one tin of (if you fancy)
Juice of one lime
- Rinse lentils in warm water until water is mostly clear. Drain.
- Fry finely chopped onions until soft, add chillis and fry for another minute.
- Add garlic and ginger, fry for another couple of minutes.
- Add allspice/nutmeg/cinnamon, stir well for one minute.
- Add stock and lentils and stir.
- Add pinch of salt and good grind of pepper, and the rest of the ingredients apart from the lime juice.
- Bring to boil, stir, simmer for approx 40 mins, stirring occasionally to stop lentils sticking to pan, and to make them melty and break up.
- Add lime juice ten minutes before serving, and kidney beans if using.
Artaxerxes
Look out, he's got a gnu!
I made this without the bacon the other day, its quite nice.
http://www.jamieoliver.com/recipes/pork-recipes/store-cupboard-lentil-soup/
Problem is the black lentils I had said to cook for 35 minutes, which seems to be well over the time for the red lentils so the red ones turned to mush... also I put about a third of it in the blender to make it thicker, as a result it doesn't look the best when it goes cold.
http://www.jamieoliver.com/recipes/pork-recipes/store-cupboard-lentil-soup/
Problem is the black lentils I had said to cook for 35 minutes, which seems to be well over the time for the red lentils so the red ones turned to mush... also I put about a third of it in the blender to make it thicker, as a result it doesn't look the best when it goes cold.
Black? You mean green lentils? It's just that they stay firmer is all, and you need to soak them for a while beforehand. Did you soak them?
I never blend lentil soup - the red ones break down on their own (they're meant to go mushy) and I like having the whole firm texture of the green ones in there as they are.
Artaxerxes
Look out, he's got a gnu!
Yeah probably green rather than black, dark anyway (I dug em out from back of cupboard)
I didn't mind how it looked, missus is very fussy though about being able to recognise food bless her. She acknowledges I'm the better cook, just wants me to work on presentation.
I only mentioned it cos the recipe said green and you said black and you didn't mention any substitution in your post.
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