LENTIL AND TOMATO SOUP WITH CORIANDER AND CUMIN
This is a wonderfully fragrant soup with a subtle mix of flavors. It's become a favorite of ours over the years. Originally from a Houston Chronicle food section recipe. Any type of lentils may be used, but the dark green French lentils retain their shape best during cooking. Recipe doubles well and freezes well, without the garnishes.
Provided by Leslie in Texas
Categories Lentil
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place lentils in a large saucepan and add water to cover by 4 inches; bring to a boil over high heat.
- Reduce heat to low and simmer until lentils are just tender, 20 to 30 minutes.
- Drain, reserving cooking liquid separately.
- In a nonreactive stockpot set over medium heat, heat oil until it ripples.
- Add onions and sauté until translucent, about 5 minutes.
- Add garlic and sauté 5 minutes.
- Add coriander, cumin, fennel seeds, mustard seeds and cayenne.
- Stir in tomatoes and their juice, reduce heat to low and simmer for 5 minutes.
- Stir in cooked lentils and 3 cups of the lentil cooking liquid; bring to a simmer over medium heat.
- Stir in spinach and cook until it is completely wilted.
- If soup is too thick, add more lentil cooking liquid or water.
- Add salt and pepper.
- Serve and top each bowl with some cilantro and chunks of feta cheese, if desired.
CUMIN-SCENTED WHEAT BERRY-LENTIL SOUP
From Eating Well March/April 2007 -- Freshly squeezed lemon juice adds a bright note to this toothsome and hearty winter soup, perfect for a weeknight supper with a hunk of crusty bread. It freezes beautifully - you can keep individual portions in the freezer for healthy weekday lunches. NOTE: Wheat berries are whole kernels of wheat with just the outer husk removed. When cooked they have a chewy bite and nutty flavor. Preparation of the wheat berries in advance is necessary - get the wheat berries cooking for about 30 minutes, then start the soup. Timing is everything!
Provided by kitty.rock
Categories < 4 Hours
Time 1h10m
Yield 6 1 2/3-cups, 6 serving(s)
Number Of Ingredients 16
Steps:
- PREPARE THE WHEAT BERRIES IN ADVANCE (makes ~2 1/4 cups) -
- Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt.
- Bring to a boil over high heat, then reduce heat, cover and simmer gently for 1 hour, stirring occasionally. Drain and rinse.
- PREPARE THE SOUP (makes about 6, 1 2/3 cup servings) -
- Combine lentils, broth and water in a dutch oven. Bring to a boil over high heat, reduce heat, cover and simmer gently until the lentils are tender, but not mushy, 25 to 30 minutes (brown lentils take a little longer to cook than green).
- Meanwhile, heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat.
- When lentils are tender, stir cooked wheat berries and chard into the pot. Cover and simmer until the chard has wilted, about 5 minutes. Stir in the carrot mixture and lemon juice.
- Serve with warm crusty bread.
LENTIL SOUP WITH WHEAT BERRIES AND KALE
This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or vegetable stock on hand, don't hesitate to use it instead of water. That said, you'll get an incredible amount of flavor from the soffritto, lentils, and kale alone.
Provided by Carla Lalli Music
Categories Soup/Stew Carrot Onion Garlic Grains Barley Rice Coriander Lentil Kale Parmesan Bread Vegetarian Dinner Winter Healthy
Yield 6 servings
Number Of Ingredients 13
Steps:
- Pulse carrots, onion, and garlic in a food processor until finely chopped. Heat oil in a 6-quart stockpot or Dutch oven over medium, then add vegetables; season with 1 tsp. salt and 1/2 tsp. pepper, stirring to coat. Cook, stirring occasionally, until vegetables begin to look juicy, about 3 minutes. Partially cover with a lid, reduce heat to medium-low, and cook, stirring occasionally, until vegetables are completely tender but have not taken on any color, 10-12 minutes.
- Add wheat berries, coriander, turmeric, and bay leaves and stir to combine. Cook until bottom of pot is just starting to brown, about 2 minutes. Add 10 cups water and bring to a boil over medium-high heat. Season with 1 1/2 tsp. salt, then reduce heat to medium-low and bring to a simmer. Cook, uncovered and stirring occasionally, until grains show signs of softening but are nowhere near done, about 15 minutes. Add lentils and kale and stir well to combine. Kale should be submerged; add another cup of water if needed. Partially cover pot and cook, stirring occasionally, until lentils and grains are tender and kale is very silky, 40-45 minutes more. Pluck out bay leaves. Taste and season with more salt and pepper if needed.
- Divide soup among bowls. Serve with Parmesan for sprinkling over and bread for dunking.
WHEAT BERRY SOUP
Make and share this Wheat Berry Soup recipe from Food.com.
Provided by nemokitty
Categories Easy
Time 5h30m
Yield 9 cups, 9 serving(s)
Number Of Ingredients 9
Steps:
- Place the wheat berries in a large bowl. Cover with at least 6 cups cold water. Set aside to soak for at least 4 hours. Drain and place in a large non stick saucepan.
- Add the water or stock to the pan. Cover and bring to a boil. Reduce heat to medium and simmer for 1 hour. Add all the rest of the ingredients.
- Cover and simmer, stirring occasionally, for 30 to 45 minutes or till the berries are tender. Season to taste with salt and pepper.
ARABIC LENTIL SOUP
Make and share this Arabic Lentil Soup recipe from Food.com.
Provided by Papagayita
Categories One Dish Meal
Time 1h15m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse lentils well.
- Saute onions, carrots, potatoes, & celery in large pot, Cook until veggies are soft and aromatic.
- Add water, chicken (or veg) stock, bay leaf, and lentils to veggies. Add vegetable soup if using. Bring to a boil and simmer for at least 5 minutes, stirring occasionally. Add 1 tsp cumin & rest of spices, stir in and taste, add more. I find the cumin flavor kind of disappears with long cooking so I usually add half in the beginning and half about 15-30 minutes before serving.
- Let cook on low for as long as you have time. Flavor of soup improves with longer cooking.
- Blend soup in blender or with immersion blender until texture is mostly smooth.
- Serve with freshly ground black pepper, croutons and wedges of lemon to squeeze over the soup (essential!).
Nutrition Facts : Calories 214.4, Fat 0.9, SaturatedFat 0.1, Sodium 51.1, Carbohydrate 38.7, Fiber 16.9, Sugar 3.8, Protein 13.7
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