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Lentil Soup

On the subject of delicious lentil dishes…

One of my all time favourite dishes in the whole world is Mujaddara. And I’m not alone in this. It’s the mess of pottage for which Esau swapped his birthright.

Like any of these simple dishes, a significant proportion of the deliciousness comes from the skill and experience of the cook. How else to explain how rice-and-lentils is so soul-singingly good?
 
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I have nothing against homemade. In fact, I prefer it. However, the supermarkets in my area are having sales on canned soup. A good brand (eg Progresso) is 5 cans for $10 (current sale price). In my mind, it is more convenient and easier to transport, & heat ...
 
I have nothing against homemade. In fact, I prefer it. However, the supermarkets in my area are having sales on canned soup. A good brand (eg Progresso) is 5 cans for $10 (current sale price). In my mind, it is more convenient and easier to transport, & heat ...
yes, but you're on a thread in Suburban75 asking for recipes. We like cooking in this subforum. Cooking is a delight not an inconvenience
 
What recipe do you favour?

I started out with the recipe in Diet for a Small Planet, a book I used a lot before the internet.


Recipe is here



I‘ve strayed from this and made my own adjustments over the years, and read and tried versions I’ve seen online and had it cooked by other people. I’ve had bad versions, and fantastic versions I’ve tried and failed to recreate. Like any of these traditional ancient dishes I wouldn’t say there’s a definitve version. But that one I’ve linked to is the first one I had cooked for me, and it inspired me to buy the book and make it myself.



This looks like a good step by step guide too. More detail than the one above


ETA
It may be nostalgia and association because this is the way I had it the very first time: my favourite accompaniment for this dish is just crispy cos lettuce with olive oil and lemon dressing.
 
As an aside, I sometimes feel like I've absorbed my parents post-war (they were both born during it) make do and mend, rationing mindset when it comes to cooking. :oops: Anyone else? (I mean my Mum would be horrified that I can't tell you the exact price of stuff or that I don't go to about three different shops because there's a 2p price difference on something or whatever but still...)
I grew up in a poor household. Have always had that in mind - can't bear to throw food away, always looking for cheaper ways to do stuff, I repair what I can, never buy new if the old item still works.

Anyhoo, here's my recipe for Egyptian lentil soup. I use red lentils for all lentilly soups and dhals cos they cook really quickly.

2 onions
4 tbsp olive oil
3 garlic cloves, crushed
2 tsp cumin
1 tsp ground coriander
350g split red lentils
1.5 litres vegetable stock
Fresh lemon juice (to taste)


1. Rinse lentils until water mostly clear and drain.
2. Chop onions and fry gently in olive oil until soft and just beginning to colour.
3. Stir in the garlic, cumin and coriander.
4. Add lentils and the stock. Bring to the boil and simmer for 30–40 minutes, or until the lentils have disintegrated.
5. No need to blend the soup – keep stirring so the lentils break down.
6. Taste and season the soup. Add the lemon juice before serving (a bit at a time until it’s to your tastes).
 
I started out with the recipe in Diet for a Small Planet, a book I used a lot before the internet.


Recipe is here



I‘ve strayed from this and made my own adjustments over the years, and read and tried versions I’ve seen online and had it cooked by other people. I’ve had bad versions, and fantastic versions I’ve tried and failed to recreate. Like any of these traditional ancient dishes I wouldn’t say there’s a definitve version. But that one I’ve linked to is the first one I had cooked for me, and it inspired me to buy the book and make it myself.



This looks like a good step by step guide too. More detail than the one above


ETA
It may be nostalgia and association because this is the way I had it the very first time: my favourite accompaniment for this dish is just crispy cos lettuce with olive oil and lemon dressing.
I’ll be trying that. Cheers.
 
This is nice
I forgot. I put bay leaves in mine too.

Sometimes a touch of mustard also. Many years ago I had a French friend who told me she always used mustard when cooking lentils, as they’re apparently a “married couple”, and it’s a tip I usually follow, but not always with soups.
 
I can't bring myself to buy soup. It's so cheap to make and so much tastier than bought soup.

I've been making pea soup lately as it's so simple and cheap. Frozen peas, onions, a couple of potatoes thrown in for texture and a teaspoon of mint sauce at the end. Delicious!
 
I can't bring myself to buy soup. It's so cheap to make and so much tastier than bought soup.

I've been making pea soup lately as it's so simple and cheap. Frozen peas, onions, a couple of potatoes thrown in for texture and a teaspoon of mint sauce at the end. Delicious!
When I remember, if I have the oven on for something I roast a bulb of garlic at the same time so I can make pea soup. You just blend or mash it in and it transforms it. Delicious!
 
I do tend to keep a few tins in cupboard just in case. (l live on my own so good to have a few easy things if I'm ill or whatever.)

This, tinned soup is for when I am ill. I usually keep some tins in for that reason.

I can feel a lentil soup coming on thanks to this thread, we need to not be too spendy this week so a big vat of soup and some bread is a great idea, and the Egyptian lentil soup (which seems to be the same as the middle eastern one others are going on about) will fit the bill nicely.
 
Usually have a tin of soup when I’m in office - no risk of spillage when transporting.

Often have it during the winter when wfh as need something quick and hot. I do like to make my own when I have the time and energy, not always the case though.
 
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