Lentil Soup??

Question

Does anyone have a good and easy recipe for lentil soup?

Has anyone ever had the Lentil Soup from the resturant La Shish? I'm not sure if the resturant is only found in the Metro Detriot area or not, but I would like to make it like theirs. Don't know if this helps.

Answer 1

Depending on what packet of lentils says in regard to soaking overnite, follow what they recommend. For next day or same day cooking: cover lentils in big heavy pot with about 4" water level over lentils, add a chopped onion, bay leaf, leafy bits from a celery, a whole carrot [for flavour] some peppercorns, and a chunk of bacon or leftover ham. Bring to a boil, lower the temperature, stir well and cover. Watch the liquid content, if it starts to go down from the boiling, add more so you'll have soup rather than mushy. Taste and add salt as needed towards the last.. Lentils cook faster than other dried beans, so WATCH THE POT! Probably an hour of slow simmering after the boil-up is a good ending point--but taste for texture along the way. Good go-with is slices of cooked sausage for each bowl...French bread or baguette, green salad, and You're Ready To Feed... Bon appetit~!

Answer 2

I've tried the soup and the salad, both are good. I havn't tried the cookies if you do let me know how they come out.

Good Eats
Episode EA1015

Pantry Raid 6: Lentils
Join host Alton Brown as he considers one of the oldest and most versatile players in the pantry, the lentil. Whether it's soup, salad or baked goods, the lentil has more to offer than fiber, minerals, and a steak's worth of protein, a basic nutrient that AB makes a thorough investigation of while the lentil cookies are cooling; yes, we said lentil cookies.

Recipes
Lentil Cookies
Lentil Salad
Lentil Soup

http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_48195,00.html

Answer 3

this is the recipe i use

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.

Answer 4

My mom has a good recipe for lentil stew. If you want it, just let me know. :)