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BTD Forums  /  Cook Right 4 Your Type  /  "Curried Lentil Soup" recipe I tested
Posted by: Rodney, Saturday, October 6, 2007, 3:26am
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 ****  ;D
Posted by: Lloyd, Saturday, October 6, 2007, 3:46am; Reply: 1
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!
Posted by: Drea, Saturday, October 6, 2007, 3:46am; Reply: 2
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 ****  ;D


Yum! That looks really good!
Posted by: Drea, Saturday, October 6, 2007, 3:49am; Reply: 3
Rodney, did you end up using the apple?
Posted by: Rodney, Saturday, October 6, 2007, 3:55am; Reply: 4
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.
Posted by: Rodney, Saturday, October 6, 2007, 3:56am; Reply: 5
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.
Posted by: Rodney, Saturday, October 6, 2007, 3:58am; Reply: 6
Quoted from outdoordrea


Yum! That looks really good!


it is
;D

I was wondering about he gas factor with these little buggers  :-/
time will tell  :B
Posted by: Lloyd, Saturday, October 6, 2007, 4:00am; Reply: 7
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!
Posted by: Lola, Saturday, October 6, 2007, 4:08am; Reply: 8
very nice!!
Posted by: Rodney, Saturday, October 6, 2007, 2:04pm; Reply: 9
Quoted from lola
very nice!!


TY   :)
Posted by: Drea, Sunday, October 7, 2007, 2:05am; Reply: 10
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.
Posted by: Rodney, Sunday, October 7, 2007, 3:54am; Reply: 11
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  ;D
Posted by: Lola, Sunday, October 7, 2007, 4:43am; Reply: 12
red wine always gives it a special 'je ne sais quoi'! lol
Posted by: Drea, Sunday, October 7, 2007, 5:04pm; Reply: 13
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.
Posted by: Rodney, Sunday, October 7, 2007, 5:19pm; Reply: 14
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 (think)
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?
Posted by: Drea, Sunday, October 7, 2007, 5:23pm; Reply: 15
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 (think)
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.
Posted by: Drea, Sunday, October 7, 2007, 5:40pm; Reply: 16
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.
Posted by: Stormy, Sunday, October 7, 2007, 5:59pm; Reply: 17
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!

:-)
Posted by: Lola, Sunday, October 7, 2007, 9:49pm; Reply: 18
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'.......
Posted by: Drea, Monday, October 8, 2007, 12:03am; Reply: 19
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).
Posted by: 505 (Guest), Monday, October 8, 2007, 8:01pm; Reply: 20
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!    
Posted by: Drea, Monday, October 8, 2007, 8:13pm; Reply: 21
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.
Posted by: Rodney, Monday, October 8, 2007, 8:28pm; Reply: 22
mine too :)
Posted by: Rodney, Monday, October 8, 2007, 8:48pm; Reply: 23
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
Posted by: Drea, Monday, October 8, 2007, 10:04pm; Reply: 24
Rodney, following the recipe, how many servings would you guess are in it?
Posted by: Rodney, Monday, October 8, 2007, 11:51pm; Reply: 25
It almost filled my 10 5/8 inch dutch oven so I would guess it made close to a 3 quarts of soup maybe a little more how ever may servings that would be. ??)
Posted by: Drea, Monday, October 8, 2007, 11:55pm; Reply: 26
If each serving is 1 cup (8 ounces), then 3 quarts would be 12 servings. I think mine made more like 16 cups, or 4 quarts.
Posted by: Rodney, Tuesday, October 9, 2007, 12:02am; Reply: 27
yes I think I was close to that did you use an entire lb of lentils?

I did.

the frozen one I did in the ice cube trays worked great now can't wait to make a small batch of my soup and add a cube of the lentils. I am be on to something here (think)
Posted by: Drea, Tuesday, October 9, 2007, 12:12am; Reply: 28
I used what the recipe called for: 2 cups, which I actually measured (so unlike me). I thought about adding in the whole bag, but decided not too. I did add 6 cups of chicken broth and 3 cups of water, and then had to add 3 more cups of water so that the lentils wouldn't scorch. Maybe that's why I ended up with so much more than you.
Posted by: Drea, Tuesday, October 9, 2007, 12:15am; Reply: 29
Quoted from Rodney
the frozen one I did in the ice cube trays worked great now can't wait to make a small batch of my soup and add a cube of the lentils. I am be on to something here (think)


When I go to the trouble of soaking beans (I usually just buy the canned pre-cooked variety), I usually will soak more than I need, and freeze the portion that I don't use. Frozen, pre-soaked beans can last up to 6 month or so in the freezer. Another time saving tip for those of us who don't want to necessarily wait the required amount of time for our beans to soak before using them.
Posted by: Rodney, Tuesday, October 9, 2007, 12:17am; Reply: 30
how many uncooked lentils did you have left over.
I had practically no broth left by the time the cooking was done.
you seemed to add more liquid than I did. still very good but next time I make this I will decrease the lentils and make a smaller batch with a ton more seasonings and some tomato paste {sorry}
have you tried the no tomato tomato sauce? is it in the recipe data base? I'm going to go look :)
Posted by: Drea, Tuesday, October 9, 2007, 12:48am; Reply: 31
Quoted from Rodney
have you tried the no tomato tomato sauce? is it in the recipe data base? I'm going to go look :)


I've tried the one made with beets and carrots; gave me heartburn, but tasted very much like tomato sauce. I may try it again sometime.
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