Trump's Cabinet Picks. What Do We Think?
News0 min ago
Recipe for lentil soup
Does anyone have a good recipe for lentil soup? All the ones I've found are too fancy - I just want a good basic lentil soup! Thanks
Answers
1 to 11 of 11
Best Answer
No best answer has yet been selected by str. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
easy peasy!
Ingredients - Serves 4
200g red lentils
1 medium onion
2 cloves garlic
1 litre vegetable stock
juice & rind of 1 lemon
� teaspoon ground coriander seeds
� teaspoon ground cumin
� teaspoon black peppercorns
2 tablespoons olive oil or vegetable oil
Method
1. Peel the onion and chop in half. Slice finely. Peel and crush the garlic.
2. Heat the oil in a large pan and add the onion and garlic. Saute gently for 5 minutes, until softening.
3. Crush the peppercorns in a pestle and mortar (or grind coarsely in a pepper grinder).
4. Add the pepper, cumin and coriander to the pan and cook for a further 2 minutes.
5. Add the lentils, lemon juice & rind and vegetable stock.
Cover and simmer gently for 25 minutes, until the lentils are soft. Stir regularly, to stop the soup from burning to the bottom of the pan. You might need to add more water, if it gets too thick.
6. Season with salt to taste.
Time From Cupboard-To-Table
About 40 minutes
Ingredients - Serves 4
200g red lentils
1 medium onion
2 cloves garlic
1 litre vegetable stock
juice & rind of 1 lemon
� teaspoon ground coriander seeds
� teaspoon ground cumin
� teaspoon black peppercorns
2 tablespoons olive oil or vegetable oil
Method
1. Peel the onion and chop in half. Slice finely. Peel and crush the garlic.
2. Heat the oil in a large pan and add the onion and garlic. Saute gently for 5 minutes, until softening.
3. Crush the peppercorns in a pestle and mortar (or grind coarsely in a pepper grinder).
4. Add the pepper, cumin and coriander to the pan and cook for a further 2 minutes.
5. Add the lentils, lemon juice & rind and vegetable stock.
Cover and simmer gently for 25 minutes, until the lentils are soft. Stir regularly, to stop the soup from burning to the bottom of the pan. You might need to add more water, if it gets too thick.
6. Season with salt to taste.
Time From Cupboard-To-Table
About 40 minutes
-- answer removed --
Really easy!
1 1/2 cups lentils (regular, not red)
7 cups water
1 medium yellow onion, chopped
3 To 5 cloves garlic, minced
1 tabelspoon olive oil
1 teaspoon salt
Freshly ground black pepper to taste
Juice of one lemon
Bring the lentils and water to a boil in a large, heavy soup
pot, then reduce heat and simmer. When the lentils
have cooked for about 40 minutes, saute the onion and
garlic in the olive oil until the onion is soft, then
add the mixture to the lentils, along with the salt
and plenty of black pepper. Simmer for another 30
minutes or so. Just before serving, add about half
the lemon juice, then taste to see whether you want to
add the rest. Add more salt and/or pepper if you like.
1 1/2 cups lentils (regular, not red)
7 cups water
1 medium yellow onion, chopped
3 To 5 cloves garlic, minced
1 tabelspoon olive oil
1 teaspoon salt
Freshly ground black pepper to taste
Juice of one lemon
Bring the lentils and water to a boil in a large, heavy soup
pot, then reduce heat and simmer. When the lentils
have cooked for about 40 minutes, saute the onion and
garlic in the olive oil until the onion is soft, then
add the mixture to the lentils, along with the salt
and plenty of black pepper. Simmer for another 30
minutes or so. Just before serving, add about half
the lemon juice, then taste to see whether you want to
add the rest. Add more salt and/or pepper if you like.
-- answer removed --
1 onion
4 oz red lentils
oil
jar passata or two tins toms
tsp marmite
stock cube
Fry onion gently, stir in lentils to coat with oil, tip in toms of your choice , add marmite and about 1 litre stock. Cook 30-40 mins . Whizz up with blender stick or whatever. Serve with grated cheese and wholemeal bread and you have a complete balanced meal. ( Adapted from Cranks years ago )
4 oz red lentils
oil
jar passata or two tins toms
tsp marmite
stock cube
Fry onion gently, stir in lentils to coat with oil, tip in toms of your choice , add marmite and about 1 litre stock. Cook 30-40 mins . Whizz up with blender stick or whatever. Serve with grated cheese and wholemeal bread and you have a complete balanced meal. ( Adapted from Cranks years ago )
1 to 11 of 11
Latest Posts
Jobs & Education5 mins ago
News7 mins ago
ChatterBank11 mins ago
Quizzes & Puzzles29 mins ago
