Lentil soup (food for sifting)
Ingredients:
3 tablespoons oil, 2 chopped onions, 1 chopped carrot, 2 chopped celery sticks, 1 clove garlic (crushed), 2/3 metric cup lentils (160ml), 1 tsp ground cummin, 4 cups stock (or water), 3 tomatoes peeled seeded and chopped, salt and pepper to season, 1 tablespoon parsley to garnish
Method:
Heat oil in a large pan. Add onions, carrot & celery and fry until softened. Add all the rest of the ingredients except tomato, bring to the boil then reduce heat and simmer for 40 minutes, stirring occasionally (needs more stirring near the end). Add tomatoes and salt and pepper to taste and cook further 5 minutes. Pour into warmed tureens and sprinkle with parsley. Serves 6.
3 tablespoons oil, 2 chopped onions, 1 chopped carrot, 2 chopped celery sticks, 1 clove garlic (crushed), 2/3 metric cup lentils (160ml), 1 tsp ground cummin, 4 cups stock (or water), 3 tomatoes peeled seeded and chopped, salt and pepper to season, 1 tablespoon parsley to garnish
Method:
Heat oil in a large pan. Add onions, carrot & celery and fry until softened. Add all the rest of the ingredients except tomato, bring to the boil then reduce heat and simmer for 40 minutes, stirring occasionally (needs more stirring near the end). Add tomatoes and salt and pepper to taste and cook further 5 minutes. Pour into warmed tureens and sprinkle with parsley. Serves 6.
3 Comments
chingaleraMMmmmmm... a few things to consider adding to a basic water/oil/savories type stock for anyone not wanting to use meat or chicken:
Tamari, Bragg's All-Purpose Seasoning, or there's this really good brand of vegetarian boullion Better Than Boullion, comes in about 5 varieties, including lobster and shrimp-You might also try some Traditional Molé, the Mexican paste used for tamales and other dishes...
This is a great basic procedural for most broth based, hearty soups-Nice one, oritteropo
Mmmmmm, loves me some Split Pea Soup now that I'm thinking about it....
oritteropoI like to make my own stock from my veggie peelings and trimmings, I simmer them with a bay leaf and it ends up working pretty well.
Strangely, the gravy powder I have is vegan... not sure how that works, but it tastes spot on.
Other times I use Massel veggie stock in a tin - http://www.massel.com.au/products/stock_powder.shtml - it's hard to find ones which don't have either MSG (I don't like the chemically after taste of MSG) or palm oil or trans fats (from Partially Hydrogenated Soybean Oil for instance) but that one is pretty good.
Another nice soup is spring vegetable soup, like this one:
http://www.jamieshomecookingskills.com.au/recipe.php?title=spring-vegetable-bean-soup
Or for the left over split red lentils, these koftesi have almost the same ingredients as the soup but make a quite different meal:
http://vegweb.com/recipes/kirmizi-mercimek-koftesi-red-lentil-burgers
Finally, a hearty soup for carnivores is Scotch broth:
http://www.jamieoliver.com/recipes/lamb-recipes/scotch-broth-with-winter-root-veg
It's interesting you mention Tamari, my Dad uses gravy powder in his veggie soup
MMmmmmm... a few things to consider adding to a basic water/oil/savories type stock for anyone not wanting to use meat or chicken:
Tamari, Bragg's All-Purpose Seasoning, or there's this really good brand of vegetarian boullion Better Than Boullion, comes in about 5 varieties, including lobster and shrimp-You might also try some Traditional Molé, the Mexican paste used for tamales and other dishes...
This is a great basic procedural for most broth based, hearty soups-Nice one, oritteropo
Mmmmmm, loves me some Split Pea Soup now that I'm thinking about it....
IssykittyNice! Good info I will be sure to make note of. Thanks you.
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