Lentil Soups

[Apple]

Jen's Lentil Soup
Original Recipe Yield 6 servings

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.

Jen's notes:
the only change is that I use 6-8 cups of chicken broth and 0-2 cups of water instead of the 8 cups of water listed. I've also been known to use a whole 1 lb bag of lentils instead of measuring 2 cups.

[Apple]

From MorrobaymomBelow is a recipe for what you can call Laundry Day Lentil Chili, and it makes about 10 cups of chili, some of which can be frozen. Lentils aren’t only cheap, they’re 25% protein, cholesterol and fat free, low in calories, high in fiber and iron. It’s a terrific, frugal, “good for you” basic staple in the kitchen and cooks up easily.
For the recipe, you’ll need a fresh onion, one green or red bell pepper, one jalapeno pepper (optional), a small can of tomato paste, a large can of diced tomatoes (get mine at Dollar Tree) or two cans of the organic, diced tomatoes from Costco, spices and a lime (or lime juice, but I’d guess lemon would also work).

Laundry Day Lentil Chili
2-3 tablespoons olive or canola oil
2 cups diced onion
1 bell pepper, green or red, seeded and chopped
1 seeded, diced jalapeno – optional
1 tablespoon fresh or dried, minced garlic
1 small can tomato paste
1 large can (28 ounces) diced tomatoes in juice
2 teaspoons each chili powder, dried oregano and red pepper flakes
6 cups hot water
2 cups dry, brown lentils
juice of one lime
salt & pepper to taste

In a large (preferably non stick) pot, heat olive or canola oil and sauté onion, pepper and minced garlic until the vegetables are barely soft, or about five minutes. Stir in tomato paste and cook until the paste begins to darken. Add canned, diced tomatoes, seasonings, hot water and lentils; stir. Bring this mixture to a boil, reduce stove top temperature to low, cover and simmer until the lentils are soft, or about 45 minutes, stirring occasionally. Add the lime juice, salt and pepper to taste. The chili is now ready to serve! Garnish with sour cream or cheese if you like, and/or spoon over corn bread.

Ways to stretch this recipe:
Lentil “Taco” Salad – spoon over a handful or two of corn tortilla chips and lettuce and sprinkle with shredded cheese
Lentil Chili Baked Potatoes – this can even be frozen for an easy lunch, but bake a few large potatoes with skins on, cool and remove some of the inner potato, mashing and re-filling, and spoon on the lentil chili before sprinkling with shredded cheese
Lentil “Chili Mac” – boil and drain 1 cup of macaroni, add two cups of the lentil chili and stir to combine well
“Lentil Chili Con Corny” (which can become enchiladas) – add one drained can of whole kernel corn to two cups of the lentil chili, which you can heat and eat “as is” or spoon into slightly warmed corn tortillas, add cheese if desired, wrap, place in a prepared baking dish, cover with some of the chili “broth” and bake at 350 degrees for 20 minutes
Bob’s Chili Spaghetti – much like Bob’s Big Boy’s chili spaghetti, but you simply stir in 1/2 teaspoon of Italian herbs before reheating the chili (about two cups’ worth) and serve over cooked spaghetti or even unseasoned ramen noodles (no joke); sprinkle with parmesan cheese and diced onions (optional).
Lentil Chili Sloppy Joes – using a slotted spoon to drain excess liquid, spoon reheated lentil chili onto a burger bun (or burger buns) and serve with coleslaw

[marvholly]

This one is more a stew than a soup.

Lentil Stew 8-10 Servings Vegan

1 lb dry lentils
1 46 oz can Tomato or Vegetable juice or veggie bullion
1 large diced onion
2 cloves minced garlic (or more)
1 c chopped celery
1 c sliced carrot (more)
1 can green beans (including juice)
salt, pepper & hot sauce to taste
bay leaf(s)

In a large (4 quart minimum) pot bring the juice/bullion to a low boil. Add the remaining ingredients. Bring to a low boil. Reduce heat and simmer 30-45 minutes. Like many “stews” this tastes even better the next day.

Add or substitute other veggies per your preferences or what is fresh/on sale at the time:
Zucchini
Mushrooms
Bell peppers
Can or fresh tomatoes

[servant_of_dog]

The other "hot" that works well with bean soups is horseradish. Add a good spoonful per bowl at the time of serving, since the "hot" of horseradish disappears quickly when cooked.

[lisaflex]

you can also start by sauteeing some pancetta and then add oil onion, etc and continue from there..gives it a unique flavor.

i serve it over boiled ditallini...