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Second Base's Lovely Lentil Soup

What you need: 

6 cups water
1 medium onion, finely chopped
2 tablespoon fresh ginger, minced
2 garlic cloves, minced
2 green apples (Pippin, Granny Smith, etc), chopped into bite size pieces
2 stalks celery, chopped
1 medium carrot, chopped into small pieced
2 cups red lentils (sometimes I use half red, half black & white)
2 bouillon cubes
oil for frying

What you do: 

Heat oil in a large saucepan.
Add onion, celery, garlic, ginger, carrot and apple. Cook until onions are translucent.
Add water, boullion and lentils. Bring to a boil and reduce heat. Simmer for 30 minutes, or until lentils are soft.
Season with fresh ground black pepper and salt (if desired).

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I made this today ad it was wonderful.  It ended up a little thicker than I thought it would.  Since I am trying to watch my carb intake, I used celery stalks as a spoon. Yummy and Filling!!

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We'll do it *now*. (-:

Went down well. In fact, it was treated as a preferred item of food after cauliflower.

No photos this time around, but thanks one more time for an effective, flexible recipe! (-:

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We'll try again with green apples in a day or so.

Actually no. We'll do it *now*. (-:

I've thrown together another odd batch, no celery again, but red lentils. Less water, too; it's going to be part of a mixed meal as a kind of a sauce rather than as a soup, along with small loaves of bread & some corn cobs.

The boullion I used is coloured yellow, & the red lentils are kind of light-coloured, so the soup/sauce looks yellowish rather than its proper colour. The yellow stock is also kind of salty, which will tend to make up a little for the lack of celery.

It's textured kind of like peanut butter, which should suit its present purpose admirably.

We also have a shot of the "Varoma" attachment steaming the cobbed corn. Top of the evening from GMT+09.

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red apples work great, but i like the bite of the green apple and the depth it brings to the soup as a whole.

We'll try again with green apples in a day or so.

Your Lovely Lentil Soup was quite a meal for the four of us, completely filling us at the time & contributing to the next meal also. We'll be trying a few other dishes, but your LLS is definitely on the retry list. (-:

Thanks.

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austux, thanks for the review/story.red apples work great, but i like the bite of the green apple and the depth it brings to the soup as a whole.

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austux, i like your cooking story! i'm gonna try this....i've always been a bit skeptical about fruit in my savory soups but it is time to hit this new food adventure. i plan to not use oil and just steamfry the veggies and stuff. or just toss it all together and let it do its thing.

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I'll let you know how it finally turns out.

Nice, but it needed the celery... or something else savoury to make up for all of the yummy fruit in it.

It still got the silent, dedicated purposefulness which testifies to a really tasty recipe, but I think I'll use a few less shortcuts next time.  ;)

Oh, yes, and I need to stock up on lentils again so I can have another round of it. Funny, those had been sitting there unused for about a month beforehand. I guess our lentil consumption just went decidedly positive. :)

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Out with the bush saw...

I'll let you know how it finally turns out.

It's getting the nod of approval from the consumers (or at least a consumer, the other one wanted bread instead of a roll) and from me.

Thanks, secondbase!

Thanks, vegweb!

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Out with the bush saw...

    No celery, so got by without.
    No red lentils, used green.
    Only 1.5 cups lentils, filled out with wheat gluten product.
    Only 1 green apple, threw in a red instead.
    Using ThermoMix to cook this.
    No quantities of oil given, used about 1 full cup of Extra Virgin olive oil.
    No bouillon cubes available, using powdered stock.
    Softening lentils by boiling in stock before adding.

I'll let you know how it finally turns out. The onions, apples, carrots etc have turned out looking great in the ThermoMix, but we won't know for sure until another half-hour or so has passed.

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