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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  "Curried Lentil Soup" recipe I tested
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"Curried Lentil Soup" recipe I tested  This thread currently has 1,337 views. Print Print Thread
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Rodney
Saturday, October 6, 2007, 3:26am Report to Moderator Report to Moderator

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Sun Beh Nim
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Hello,
I gave this lentil soup a try I found it in the recipe page, Visit Today!

And a couple pictures: one before boiling and the second an hour later.

before boiling

After cooking

I followed the recipe close with the exception of using a little more lentils, I used the entire 16 ounce bag. I needed to increase the liquid by a couple of cups as they cooked and I added more seasonings. the description on how I prepared this wonderful pot of lentils are in the recipe.  
Note: I used only the brown lentils found at the grocery store. will give the red and greens a try next time.
I give this one 4 stars ****  

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Rodney  -  Saturday, October 6, 2007, 4:00am
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Lloyd
Saturday, October 6, 2007, 3:46am Report to Moderator Report to Moderator

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Looks great. I can remember when I used to make similar dishes for myself. Make large batches, freeze what you can't use right away.

Theres no direct substitute for the lentils but I've made a similar dish using black-eyed peas a few times. Pretty good, works for O!
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Drea
Saturday, October 6, 2007, 3:46am Report to Moderator Report to Moderator

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Quoted from Rodney
Hello,
I gave this lentil soup a try I found it in the recipe page, Visit Today!

And a couple pictures: one before boiling and the second an hour later.

before boiling

After cooking

I followed the recipe close with the exception of using a little more lentils, I used the entire 16 ounce bag. I needed to increase the liquid by a couple of cups as they cooked and I added more seasonings. the description on how I prepared this wonderful pot of lentils are in the recipe.  I give this one 4 stars ****  


Yum! That looks really good!


It is not my responsibility to convince anyone of anything.
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Drea
Saturday, October 6, 2007, 3:49am Report to Moderator Report to Moderator

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Rodney, did you end up using the apple?


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Rodney
Saturday, October 6, 2007, 3:55am Report to Moderator Report to Moderator

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Sun Beh Nim
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Thanks LLoyd we shared some of the soup with the neighbors and after dinner we may not need to freeze any.
Its even better after it sat a few hours. I am going to cook up some wild rice and put the lentils over it for tomorrow. this turned out very thick and hearty. I would add a bunch more curry and other herbs but The DW like plain so I will add to my own bowl.
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Rodney
Saturday, October 6, 2007, 3:56am Report to Moderator Report to Moderator

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Quoted from outdoordrea
Rodney, did you end up using the apple?


Yes and it smelt so good cooking with the onion and garlic..
I was thinking with this size batch 2 would have been better.. and more GARLIC.
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Rodney
Saturday, October 6, 2007, 3:58am Report to Moderator Report to Moderator

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Quoted from outdoordrea


Yum! That looks really good!


it is


I was wondering about he gas factor with these little buggers  
time will tell  
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Lloyd
Saturday, October 6, 2007, 4:00am Report to Moderator Report to Moderator

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Quoted from Rodney
Thanks LLoyd we shared some of the soup with the neighbors and after dinner we may not need to freeze any.
Its even better after it sat a few hours. I am going to cook up some wild rice and put the lentils over it for tomorrow. this turned out very thick and hearty. I would add a bunch more curry and other herbs but The DW like plain so I will add to my own bowl.


Yup. The lentils have a way of 'maturing'. I always let them simmer for an extra hour or so, to help thicken things up and spread the flavor. My dishes were also much spicier!
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Lola
Saturday, October 6, 2007, 4:08am Report to Moderator Report to Moderator

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very nice!!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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Rodney
Saturday, October 6, 2007, 2:04pm Report to Moderator Report to Moderator

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Quoted from lola
very nice!!


TY  
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Drea
Sunday, October 7, 2007, 2:05am Report to Moderator Report to Moderator

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I'm going to make a pot of this in the morning. I didn't remember to pick up parsley or cilantro, while I was out and about today, so I'll be cutting up some collards/turnip greens/mustard greens that I did pick up, instead. Mmmm mmmmm mmmmm. I'll let you know how it turns out.


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Rodney
Sunday, October 7, 2007, 3:54am Report to Moderator Report to Moderator

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Quoted from outdoordrea
I'm going to make a pot of this in the morning. I didn't remember to pick up parsley or cilantro, while I was out and about today, so I'll be cutting up some collards/turnip greens/mustard greens that I did pick up, instead. Mmmm mmmmm mmmmm. I'll let you know how it turns out.


Please do!
did you get the apple?
don't be stingy with the seasonings {I'm sure I don't need to tell you}
those lentils seem to suck up a lot of flavor.
I was thinking a little red wine right at the last 15 minutes would be a nice add or just drink it  
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Lola
Sunday, October 7, 2007, 4:43am Report to Moderator Report to Moderator

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red wine always gives it a special 'je ne sais quoi'! lol


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Drea
Sunday, October 7, 2007, 5:04pm Report to Moderator Report to Moderator

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I made the recipe according to the instructions, but after tasting it, I would add *a lot* more of the dried spices. 2 teaspoons of curry powder barely made a dent.

I used 6 cups of chicken broth -- because we had some homemade
I used 3-4 Tablespoons of grated ginger
I used 3 large cloves of garlic
I used one large apple from one of our trees (not sure which variety it is, but it's both sweet and sour, with a red skin, which I left on)

It's good; but I think it could be better.


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Rodney
Sunday, October 7, 2007, 5:19pm Report to Moderator Report to Moderator

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I agree lots more seasoning I was wondering how some tomato paste would work in this to twang it up a little more. Lots of good fiber in lentils thats a good thing.
what else could be good thing to flavor up them boring lentils
when I made lentil soup before I would add some smoky bacon or ham hocks,
hay how about some smoked turkey kielbasa and cook it down with the onion to get the flavors and oils out of it then save it and put it in the soup a few minutes before it's done so it isn't cooked to death.  

I am going  to take some of soup I made and freeze in an ice cube tray then put in a freezer bag and plop one in my veggie broth soup I make all the time for something different.

how many starts dose your soup get Drea?
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Drea
Sunday, October 7, 2007, 5:23pm Report to Moderator Report to Moderator

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Quoted from Rodney
I agree lots more seasoning I was wondering how some tomato paste would work in this to twang it up a little more. Lots of good fiber in lentils thats a good thing.
what else could be good thing to flavor up them boring lentils
when I made lentil soup before I would add some smoky bacon or ham hocks,
hay how about some smoked turkey kielbasa and cook it down with the onion to get the flavors and oils out of it then save it and put it in the soup a few minutes before it's done so it isn't cooked to death.  

I am going  to take some of soup I made and freeze in an ice cube tray then put in a freezer bag and plop one in my veggie broth soup I make all the time for something different.

how many starts dose your soup get Drea?


Sadly, tomato anything is an avoid for me, but more curry, cumin, and coriander would be good to start. I usually don't measure when I cook, unless I'm making a recipe for the first time, or I'm baking; I use the 'eye ball' method.

My soup gets 4 stars; but I could eek out another star by making some modifications.


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Drea
Sunday, October 7, 2007, 5:40pm Report to Moderator Report to Moderator

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By the way, I added a whole bag (6 cups) of the collards/mustard greens/turnip greens/spinach mixture I bought at TJ's. This way, I know I'm getting a lot of beneficial greens in each bowl. I finely chopped 1/4 of the bag in my food processor, and added the rest in just as they came out of the bag. Next time, I'll probably finely chop the whole bag so it's easier to eat.


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Stormy
Sunday, October 7, 2007, 5:59pm Report to Moderator Report to Moderator

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I make this soup often and have always added extra garlic, fresh ginger and broth . . .  and doubled the spices.  Have also added swiss chard, collards, spinach . . . to get the added beneficials (as mentioned already).

Very healthy!



Faith and Hope 

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Rodney  -  Sunday, October 7, 2007, 6:00pm
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Lola
Sunday, October 7, 2007, 9:49pm Report to Moderator Report to Moderator

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I made a similar one the other day, using white beans, but I added bones and meet besides the veggies!
swami thinks those beans I should add to my diet........did turn out very tasty!

I like adding chunks of dried Mexican black chile to kick it up a notch! lol

it is called 'chile pasilla'.......


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Drea
Monday, October 8, 2007, 12:03am Report to Moderator Report to Moderator

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I also like a lot of ginger, so next time I'm going to keep the 3 Tablespoons freshly grated ginger, but also add another 2-3 Tablespoons of julienned ginger (I love biting into a piece of ginger).


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Loretta
Monday, October 8, 2007, 8:01pm Report to Moderator Report to Moderator
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I made this soup as is except for doubling the curry, cumin, and coriander.  The soup was wonderful on a cool afternoon.  The apple gives it a little hint of sweet.  Very nice!    
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Drea
Monday, October 8, 2007, 8:13pm Report to Moderator Report to Moderator

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This soup is *much better* the next day. I also pureed it in the blender to make it more creamy (although it is still fairly chunky). Yum.


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Rodney
Monday, October 8, 2007, 8:28pm Report to Moderator Report to Moderator

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mine too
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Rodney
Monday, October 8, 2007, 8:48pm Report to Moderator Report to Moderator

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Quoted from Loretta
I made this soup as is except for doubling the curry, cumin, and coriander.  The soup was wonderful on a cool afternoon.  The apple gives it a little hint of sweet.  Very nice!    


yes and I would have never thought to add the apple mmm good
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Drea
Monday, October 8, 2007, 10:04pm Report to Moderator Report to Moderator

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Rodney, following the recipe, how many servings would you guess are in it?


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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  "Curried Lentil Soup" recipe I tested

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