I read a lot of reviews of various lentil soup recipes throgh "All Recipes" - the reader reviews, in total, helped a lot. I modified a few different recipes for my own - I use the Rachel Ray "eyeball it" method, so it's hard to list specific amounts. The basics: sauteed onion and garlic in olive oil; poured about 4 quarts of (homemade, but any will work) chicken stock in. Tossed in a smoked pork hock and 2 cups lentils. Boiled then simmered for about an hour; added about 4 sliced carrots, 2 sliced celery stalks (no leaves), and a can of generic diced tomatoes (why buy more expensive when you're going to add your own seasonings?). Added tumeric (maybe 1 tbl?), curry (maybe 2 tbl?), and cumin (another tbl); probably 2 tsp. of tobasco; about 1 tbl. of salt (sea salt or kosher/coarse ground); and some coarse ground pepper. I let it simmer for another 20-30 min. What made it really good was adding lemon juice to the soup bowls at serving; sour cream is an okay addition but surely not needed. The end result was a very flavorful soup/stew with a kick (the Indian spices). A great evening meal with bread and tossed salad!
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