Red Lentil Soup (Plz I can haz sum?)

Years ago, when I was a sophomore organic chemistry student, I was eating my lunch before class when the cute girl I had recently started sitting next to asked what I was eating. What I was eating was Red Lentil soup, which I love. I love this soup, and expect that everyone else will, too, so I asked her to taste it.

Afterward, she confessed that she thought "Not only is this guy willing to share his lunch, but he can make very tasty lentil soup. I should date him!" So, she did. It has been 11 1/2 years since she tasted my soup before class, and 10 years since we got married.


Not only does this soup have great lentils, and rich spices, but it doesn't call for additional salt. Be sure to rinse the lentils well, until they stop foaming.

RED LENTIL SOUP

Heat 2 TBSP olive oil
Saute, about 5 minutes :
2 large onions, diced
3 carrots, diced
3 cloves Garlic, minced

Add, saute 1 minute more:
1 tsp dried thyme
1 tsp marjoram
1/2 tsp coriander

Add:
6 cups stock
1/4 cup fresh or 1 TBSP dried parsley
29 oz can tomatoes, pureed
2 cups well-rinsed lentils

Simmer until lentils are tender, adding more water if needed.

Add 2 TBSP red wine vinegar.

If desired to make the soup thicker, take some out and blend it. Return blended soup to the pot.

Sweet and Sour Lentils

When Riley and I started dating, this one was her favourite. It was the Red Lentil soup that first got her attention, but this one kept her coming back.

It has the familiar sweet & sour flavor that is a hit with our kids, but lentils instead of meat, of course. This makes it a good choice for Lentil day, especially since lentils are one of the few legumes we can rotate at the moment.

2 c. water

1 c. brown/green lentils

2 buillion cubes

1 bay leaf

½ tsp salt

¼ c. (pine)apple juice

¼ c. cider vinegar (plain vinegar is not as good, but will do in a pinch)

¼ c. brown sugar, packed

1 can pineapple tidbits , drained (optional)

1 T. corn starch or tapioca starch

½ c. cold water

1 med onion, chopped

3 carrots, sliced

1 garlic clove, minced

½ green pepper, chopped

Olive Oil (as necessary )

Appx. 3 cups cooked rice (1 ½ cups uncooked)

1. Rinse lentils in running water until they stop foaming.

2. Combine first 5 ingredients in a large pot. Bring to a boil, then simmer for 30-40 minutes.

3. Combine last 5 ingredients in a deep pan. Saute in just enough oil to lubricate the pan, until the vegetables are as crunchy or tender as you like them.

4. When the vegetables are done, add the juice, vinegar and brown sugar. If your lentils are done, you may add them at this point, or after step 5.

5. Simmer the vegetable/juice/vinegar mix for 10 minutes.

6. Mix 1 T. cornstarch (ir Tapioca) and ½ c cold water in a jar. Shake well and add to mixture. Cook at medium heat until the mixture thickens.

7. Serve over hot rice.