Tag Archives: lentil soup

Lentil burdock soup

I love lentil soup, it brings this comforting feeling of a cold day, when you can enjoy being inside with a warm bowl of filling hearty soup instead of having to be freezing outside… ­čśÇ

For the soup I sauteed some onion half moons on oil and when the onion browned a bit, I added sliced carrot and burdock (best is to make rather thin diagonals that align with the growth pattern of the roots) and sauteed for a while longer. Then I added already cooked dark green French Le Puy lentils. To make the lentils, I soaked them overnight, drained and rinsed. Then I cooked them until soft with a bayleaf and about one teaspoon of cumin powder, and seasoned them with ume plum vinegar when they were already cooked.  To finish the soup I poured enough water into the soup pot  to cover all and cooked for a few minutes, at the end checking the taste and adjusting with ume plum vinegar and salt.

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Middle Eastern Lentil Soup

First of all I have to say – sorry for the picture! It┬┤s very hard to take pretty pictures of soup unless you have a good camera and good surroundings/lighting – I have none of that! ­čśÇ

Better move on to the recipe!

First sautee half of a bigger onion, chopped into half moons, on some olive oil, with a pinch of salt to bring out juices and sweetness. Then add cubed carrot (one bigger carrot should be enough for two people I am guessing) and sautee for a bit longer. Add half a teaspoon of ground coriander, half a teaspoon of ground cumin and some more salt, stir for a minute. Rinse half a cup of red lentils (I also first soak mine for a couple of hours and discard the soaking water) and add to the pot with vegetables. Cover with water and bring to a boil. Simmer the soup until the lentils are soft, usually red lentils totally desintegrate! ­čśÇ Towards the end I added three cloves of garlic, pressed in┬á a garlic press, and simmered only shortly so that the garlic flavour is distinct, but if you like milder garlic flavour, add the garlic already at the beginning, use less of it or cook it longer at the end…┬á Blend the soup with an immersion blender or regular blender to get a creamy smooth consistency. Serve drizzled with a little bit of olive oil.

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