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Lentil soup

ricksrealpitbbq

ricksrealpitbbq

New member
I made lentil soup today, and it turned out to be a great day for it. It's been cold and rainy with sleet on and off all day.

I had to improvise a bit. I had no celery but I added a lit bit of celery seed for the flavor. Instead of chicken stock, all I had was beef stock so I used that instead. Some crushed tomatoes, and sausage and it came out pretty good

Here I've got onions and carrots sauteing

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You want to pick through your lentils to make sure there are no stones or other debris in there

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This is my first time making it and it came out thicker than I'm used to but it sure tasted good

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Mmmmmm a nice bowl of sup with some grated parmesan on top

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And to round it out I made some garlic bread to go with it

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Looks good and it is the perfect day for a nice tummy warming soup! It is so dang cold out there I can't stand it! This is one time I won't tell you to set a plate for me - it's too cold to go outside!
 
Your soup looks great Rick. I'm a big fan of broth too. Specially with bread and butter for sopping. Nice pieces of celery makes a soup decent too.

Have to get you to try Pasta Fagoli one of these days. It's a canaloni bean and pasta soup with sausage and a tomato base. It's really good on these cold days.
 
Mm... soups on, looks good! I like lentil and pasta fagiola soup, garlic bread YUM!!! Cookie :)
 
I'm back.....lentil and split peas tends to cook very quickly and its substance just melts quickly to make a delightfully tasty sauce.

I love lentil soup it has a different taste to other peas

Great choice chubby!
 
Looks and sounds great Rick. I fixed my onion soup yesterday with a loaf of normal loaf french bread (just let the bread machine shape it) Doesn't look traditional but tastes just as good. I have never made lentil or split pea soup but think I will try very soon. I guess I've never knew how long to cook them since I've heard they cook a lot faster than normal dried peas.
 
Alright you threw a craving on me. Made it yesterday morning and it should last about three days. I skipped your sausage since I'm on a low sodium diet and omitted the carrot too for the same reason. Scubalaydee is right. Lentils do have a different flavor to them. I like it. I used sodium free chicken broth (Herb-Ox) to make up for the lack of sausage or meat and put a little Oregano and cumin in mine. Wish I could of topped it with cheese as you did but skipped it due to sodium. I did make a few pieces of toasted french bread to go with it though. It has been added to my soup recipes.
 
ricksrealpitbbq said:
JP I didn't know carrots had sodium :confused: Your version sounds good too, and I'd love to try it.
Click to expand...

Trust me Rick. Your version is probably way better. My version is a compromise. I could put some browned ground beef in there with a little basil then change the chicken broth to beef broth but the sausage and the cheese is a no-no for me. :mad: Most salad veggies are listed in single digits for sodium mg. Carrots, however, are 44.8 mg per cup chopped and celery will reach 107.9 mg per cup chopped. A cup of chopped onions will run only 4.8 mg so I pour that on. I added the cumin for a little smokey flavor without any sausage.
 
Now that I've had that twice now how about a Split-pea soup just for a change. Preferably one without the ham-bone or any salty meat for that matter. I'm really enjoying all this variety.
 
Pea soup? Here's a starter:

Split Pea Soup - Andersen's Copycat

Serving Size : 6

8 cups water
2 cups split peas
1 rib celery, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
1/4 tsp thyme
1 dash red pepper
1 bay leaf
salt and pepper, to taste

1. Combine water, peas, celery, carrot, onion, thyme, red pepper and bay
leaf in large kettle.

2. Season to taste with salt and pepper.

3. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender.

4. Press soup through fine sieve and reheat just to boiling point.
 
1 package dried split peas, rinsed (16 ounce bag)
3 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
3/4 teaspoon dried marjoram
1 bay leaf
2 cans reduced-solium chicken broth (14 1/2 ounces each)


Place in crockpot. cook on lw for 4 to 5 hours or until peas are tender.

cooked bacon, sausage or ham can be added - if desired
 
After playing around this is my first attempt at Split pea soup; Tasted good to me. I usually make half recipes since no one else in my family will touch low sodium meals.

((Split Pea Soup))
Altered from Spice Place, Canman and Mama.

8 oz (1 cup) split peas--------------------1/2 onion, chopped
1 carrot, grated---------------------4 cups Herb-Ox chicken broth
1/2 tsp minced garlic----------------------1/4 tsp pepper
1/4 tsp cumin-------------------------1/2 tsp salt sub
1/2 tsp basil----------------------------1/2 tsp oregano
1 bay leaf----------------------------------2 Tbs Olive oil

In 3 Qt saucepan saute onion, carrot and garlic in oil. Add all other ingredients and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Remove bay leaf and serve or put up in jars in the refrigerator.
 
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