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1995-09-27
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From: ianmch@inforamp.net (Ian McHaffie)
Newsgroups: rec.food.recipes
Subject: COLLECTION (3) Lentil Soup
Date: 19 Jun 1995 19:59:58 -0400
Organization: Akademia Pana Kleksa, Public Access Uni* Site
Message-ID: <3s531u$sh0@junior.wariat.org>
Italian Lentil Soup (#1)
Ingredients
1 1 2 cups dried lentils
7 cups water
4 sweet Italian sausages
olive oil
1 stalk celery
1 carrot
1 onion
2 Tb olive oil
1 garlic clove
3 plum tomatoes, peeled, seeded and chopped (fresh or canned)
1 Tb parsley
6 cups chicken stock
Salt and pepper
Croutons or white Italian bread
Method
Rinse the lentils well and then simmer over low heat in the water for about
30 minutes, until the lentils are cooked but not mushy. The exact time will
depend on the kind of lentils you use. Drain and set aside.
Cook the sausages in a small amount of olive oil until they are brown on
all sides. Set them aside until they are cool; then slice into 1/4 inch
rounds.
Chop the celery, onion and carrot very finely, then cook in the olive oil
in a large saucepan, over low heat until the vegetables are very soft,
about 20 minutes. Do not let them brown.
Chop the garlic very finely, then add to the vegetables in the saucepan,
together with the parsley and tomatoes. Cook for 5 minutes more.
Add the chicken stock, lentils and sausages. Bring to the boil and simmer
gently to heat everything through. Adjust the seasoning.
Serve with small croutons or a large slice of white bread fried in a little
olive oil.
++++++++++++++++++++++++++++++++++++++++++++++++++++++
Winter Lentil Soup (#2)
Ingredients
5 slices bacon
1 leek
1 carrot
1 stalk celery
1 tsp cumin
5 cloves
1 lb. dried lentils
3 bay leaves
10 cups water
1 lb. cooked sausages (regular, debreziner or other)
Salt and freshly ground black pepper
Method
Chop the bacon into 1 4 inch bits and cook in a large saucepan until it has
rendered its fat and has browned.
Chop the vegetables finely and add to the bacon and bacon fat; cook until
soft and slightly browned
Add the spices and continue cooking for a few minutes
Add the lentils, bay leaves and water.
Cook until the lentils are soft - about 45 minutes
Slice the sausages into 1 4 inch slices and add to the soup. Bring up to
boiling point.
Adjust the seasoning to taste.
Serve very hot, preferably with fresh crusty French bread.
++++++++++++++++++++++++++++++++++++++++++++++++++++++
Arabic Lentil Soup (#3)
Ingredients
2 cups dried red or yellow lentils
2 quarts chicken stock
1 medium onion, quartered
1 medium tomato, peeled and chopped
2 tsp chopped garlic
1 Tb butter
1 Tb finely chopped onions
2 tsp ground cumin
1 tsp salt
Pepper
3 Tb Butter
Method
Wash the lentils under running water. Bring the chicken stock to a boil and
add the lentils, onion, tomato and garlic. Reduce the heat and simmer for
45 minutes or until the lentils are quite tender.
In a frying pan, cook the onion in butter until very soft and starting to
brown. Remove from the heat.
Add the onions to the lentil mix and pur e in a blender or food processor
until smooth. Return to the pan and cook for a few minutes more. Add the
cumin, salt and pepper. Adjust the seasoning. Just before serving, swirl in
the additional butter.
++++++++++++++++++++++++++++++++++++++++++++++++++++++
NOTE: These are even better in the winter than in the summer!