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81 Comments
Jenna M.
September 30, 2021
You helped me so much with dinner tonight! Thank you! I did green lentils with onion/carrots/celery/garlic and curry/turmeric with lemon rind and chicken broth and kale. The lemon rind was a revelation! I’m bummed I missed the notes on adding extra lemon juice and olive oil at the end. But I’ll have to do that next time. My little family loved it - husband and toddler. Will definitely become a staple. Thanks for this flexible, beautiful recipe!!
Rita
January 9, 2017
We loved it; my first time cooking lentils; I used lots of vegetables,red lentils, curry, turmeric and made it in the Slow Cooker; Perfection!
Wk I.
October 16, 2016
Any reason a slow cooker could be used to finish the soup off and keep it warm too?
crc532
January 15, 2016
There are many cooks that fiddle with recipes all the time. Often, they're better than the recipe, and often, they're not. I just like the ingredietns listed first. Easier to try a recipe as written first. Just that much easier to read. Recipes are created from people who like to try new things. I appreciate their work.
Laura415
January 15, 2016
This "no recipe" recipe is just what budding cooks need to learn to build confidence and skills. In cooking the "method" or way the dish is made is everything. This way if you do not have an ingredient in the "recipe" you can sub out for something else and still have a beautiful soup. Basically just about every soup has this method:
1. saute aromatic vegetables: onion, garlic, carrot, celery until softened and aromatic but not browned.
2. Add larger cubes of more veggies if desired: winter squash, potatoes, fennel, bell pepper more...
3. add dried lentils or overnight soaked beans 1-1.5 cups and water/broth 4-6cups
4. When lentils/beans are soft add chopped greens, salt, and acid (lemon in this case.
5. Garnish with fresh chopped herbs, tomatoes, sour cream, yogurt, olive oil etc.
Follow these steps for almost any soup with beans. Easy Peasy:)
1. saute aromatic vegetables: onion, garlic, carrot, celery until softened and aromatic but not browned.
2. Add larger cubes of more veggies if desired: winter squash, potatoes, fennel, bell pepper more...
3. add dried lentils or overnight soaked beans 1-1.5 cups and water/broth 4-6cups
4. When lentils/beans are soft add chopped greens, salt, and acid (lemon in this case.
5. Garnish with fresh chopped herbs, tomatoes, sour cream, yogurt, olive oil etc.
Follow these steps for almost any soup with beans. Easy Peasy:)
aleeda
January 14, 2016
I too celebrate the flexible creativity of this recipe. If a standard recipe is needed there are many easily accessible sources online (or in one of my many cookbooks or recipe collections. In this way I think you allow people to follow their tastes and not just follow instructions, giving them confidence to try something new and create a recipe of their own to cherish and prepare and share.
Lea A.
January 12, 2016
I love lentils in the winter. You can also add to the tomato version some chili powder, cumin, chipotle chili powder for a lentil chili. Oh, and a diced seeded jalapeno.
caseymsy
January 12, 2016
To crc532. You have a valid comment, but recipes are handy for cooks just learning , or for those with little confidence . I read a recipe the through initially and then make to my requirements. I love experimenting, but it's handy to have a basic plan to work off
RavensFeast
January 11, 2016
Just made this for lunch - delicious! I always give a good splash of Sherry vinegar before serving...something I learned from the Spaniards. Similar to the lemon juice, it gives a lovely bright contrast.
Jenna M.
September 30, 2021
OOoh! I want to try the sherry vinegar splash next time. Love a little dose of acidity. Did you use the lemon AND the vinegar? Or just the vinegar?
crc532
January 11, 2016
I have to say that this recipe sounds delicious, but the way it's written makes it hard for me to make the recipe. It takes a lot of time to read through the recipe and personally, people spend a lot of time creating recipes which is why people think I'M a good cook. I follow them. I don't like Joy of Cooking precisely for this reason. It's hard to scroll down to use the many versions they offer.
Tami
January 11, 2016
To print this recipe, just copy and paste it (including the pics) into a "new email", then click on the pics and hit delete, and they disappear. You can even hit delete between the instructions to get rid of the extra space where the pics were. Then email to yourself or just print it. Can't wait to try this soup!
Emily D.
January 11, 2016
I've just emailed this to my husband with the subject line "life-changing". I love it because it's such a confidence-building teaching piece: anyone can make a soulful, delicious, nurturing pot of soup that tastes exactly how you want it to.
FoodPinup
September 17, 2015
I love this soup, this soup recipe made me big fan of your cooking ideas. You are a great cook. Keep it UP!!!
Wendy
January 25, 2015
Just made this soup for dinner, it's my new fav soup. Soooo delish!! Thanks for posting.
jess
January 10, 2015
This is a wonderful soup! We made it per the diced tomatoes and spicy suggestion--will be a go to soup for sure. Thank you for sharing the tips!
WeeklyGreens
January 15, 2015
Thanks for sharing your feedback. Glad you liked the spicy tomato version. I've not tried that variety in a while...it's next up.
Drop T.
January 9, 2015
Just made this!....it's great! Perfect for a cold night...and lunch tomorrow. =)
folkboy
January 7, 2015
I did the creamy version and added some sweet potato I had around and it was a truly wonderful dish I'll be making again.
Kate
January 7, 2015
When printing is not an option I "book mark" it on my computer. It's kind of like my secondary recipe box. This works well for me but we all have our own ways of doing things! Maybe thus can help some of you who like me, lack the ability to remember all detail of a recipe or a "non-recipe".
Lastly, can I just say as someone who doesn't have that ability yet to just throw things together, I'm loving this "non recipe" thing. I think it will help me to exercise that and to become more flexible in the kitchen. New to me and love it. Thank you!
Lastly, can I just say as someone who doesn't have that ability yet to just throw things together, I'm loving this "non recipe" thing. I think it will help me to exercise that and to become more flexible in the kitchen. New to me and love it. Thank you!
WeeklyGreens
January 15, 2015
The "non recipe" thing comes with time. I've been cooking for years but only in the last few have I ventured away from the cookbooks. It's liberating!
NanVantrease
January 6, 2015
Made this tonight! So easy yet amazing in flavor! I used butternut squash after sautéing initial vegetables, then finished with spinach. Only used curry and cumin and finished with parm cheese! Delicious!
Laura B.
January 6, 2015
I think adding a piece of Parmesan rind to this would be delicious too! I'm guessing that wouldn't introduce too much of an unhealthy aspect, but I'm not sure. :)
WeeklyGreens
January 15, 2015
I love to add Parmesan rind to my soups! It adds nice flavor. Great idea.
tiffer
January 6, 2015
This is fantastic. Easy and delicious. The creamy coconut variation was one of the best soups I have made in years. Thanks!
Sandy C.
January 6, 2015
Ellen needs to take a chill pill. The suggestion for a print option is valid. Notice how many others would like it as well (including me).
mariana
January 6, 2015
Could you be more specific on how much cocoanut milk to add? It sounds delicious.....TY
WeeklyGreens
January 15, 2015
Totally up to your taste. A few tablespoons will add a little richness, but you could also add as much as 1/2 cup to really give it some heft. Good luck and enjoy!
caseymsy
January 5, 2015
I read all comments and find it all very interesting. I have cooked lentils for many years and never used a recipe, it all comes down to imagination. Because really the non recipe , is just using your imagination,and having the confidence to do so.
Mike V.
January 8, 2015
Same. If you know your way around the stove/kitchen even a little bit, creating a pot of soup should be able to be done without a recipe easily.
Ajm916
January 5, 2015
I just made my usual Old Fashioned lentil soup I've been making for years from my moms recipe (actually a recipe without a recipe)
My base is small amt olive oil onion garlic
My spices salt pepper oregano basil thyme
And don't forget the bay leaves at least 3 (for my taste)
Parsley -ok I guess it's not a spice
2 Cups lentils
1cup barley
6-8 cups water
Once the barley is soft enough almost done
I add carrots wait till they're slightly soft I add diced potatoes (optional)
and rough chopped celery
I love to include the inner celery with the leaves .. Yummy
My base is small amt olive oil onion garlic
My spices salt pepper oregano basil thyme
And don't forget the bay leaves at least 3 (for my taste)
Parsley -ok I guess it's not a spice
2 Cups lentils
1cup barley
6-8 cups water
Once the barley is soft enough almost done
I add carrots wait till they're slightly soft I add diced potatoes (optional)
and rough chopped celery
I love to include the inner celery with the leaves .. Yummy
WeeklyGreens
January 5, 2015
Sounds lovely! And the bay leaf is something I toss in once in a while too. There is no "right" way...thanks for sharing, AGranger! Happy new year!
Ellen
January 5, 2015
Personally I ADORE the non-recipe aspect of this recipe! I think it's very clever and actually teaches a person to confidently make lentil soup with what they have on hand. I think the photos are both beautiful and helpful. They inspire me to jump in and give it a try! I appreciate you and your photographer putting all this together for us, and I recognize that you probably have no control as to what print options are made available on this website. I'm appalled at the lack of graciousness and appreciation shown by commentators like Dianne Tudor. Why click on a "non-recipe" if what you so strongly PREFER is a recipe? There are many places on the web where one can find mere recipes--this is more valuable as it is also a cooking lesson--and if the Dianne's of the world aren't open to that, they should just move on (quietly.) Finally, I think it was very rude of her to imply that you (or the website) were somehow lacking because you failed to provide the specific print option she feels entitled to (saying "at the very least, [provide] a way to print only the text!!!) If she can't afford the paper and ink to print the photos, then she needs to learn to cut/paste text into MS Word and print whatever portions of the recipe she cares to print. If this is more effort than she is willing to invest, then she should move on to recipe sites that offer that option--or suggest it as a possible enhancement that could be helpful. Implying that you (or the website) failed to meet some minimum standard that she is entitled to expect is completely out of line--especially when the content is wonderful and being provided FOR FREE!
pamb
January 5, 2015
Wellllll, I understand the no recipe part, but like Diane, I would like to be able to print just the directions, so I would have something to refer to. I'm not going to memorize it, and I probably won't remember what site I saw it on, so I'd like to print it for reference.
pamb
January 5, 2015
And how you inferred all of that out of Dianne's one line comment is beyond me!
Dianne T.
January 5, 2015
Wow, Ellen! Harsh! Love the photos...they inspire me too...just don't want to print them. I do know cut and paste but it's time consuming when interspersed between 8 or 9 photos. Most food sites/blogs include a simple print format with a print button that gives you the option of including 1 image. I am sorry if you think that is a rude, ungracious, unappreciative request, but I think you need to stop putting words in my mouth and attributes to my personality!
Dianne T.
January 4, 2015
I would PREFER a recipe, please....or at the very least, a way to print only the text!!!
Laura415
January 4, 2015
Lentil soup is something I make often. I'll offer my preserved Lemon variety. Follow the steps as listed above but under salt the soup a bit. Add chopped preserved lemon near the end of cooking, but cook it enough to soften and integrate the salty lemony flavor. You can also add dried cumin along with the spices and chopped coriander as a garnish.
WeeklyGreens
January 4, 2015
I keep preserved lemons in the fridge at all times, but hadn't considered using them in this way. This is a brilliant, Laura415! I will try it. Thanks and happy, healthy new year to you.
thefolia
January 4, 2015
Love these tiny legumes especially the black ones. I make them just about once a week and even if I don't saute veggies or garlic they are still amazing because of the cumin...viva la cumin!
Ellen
January 4, 2015
For those that want to print, just press CTRL and P at the same time. It takes you to a print preview. You page through the print preview and decide which pages to print, and whether you want portrait or landscape. Select the radio button for "pages" instead of "all" and enter your page range. For this recipe, you enter 4-8 in portrait mode, and 4-11 in landscape mode if you only want the recipe. Then just click "print." CTRL+P works on lots of things, not just here. Also CTRL+F is helpful lots of places. That means "Find in top window." Hope this helps.
Dianne T.
January 4, 2015
Ellen....I believe people want only the text and not the images (to keep from wasting ink)...I know that's what I would like and your solution doesn't really address that.
Wes
January 4, 2015
Making my lentil soup today and since it's not meatless Monday I'm adding some Mexican chorizo! Living in Mexico we use chaya which for a leafy green that's been grown and eaten here for thousands of years and very nutritional.
WeeklyGreens
January 4, 2015
Lovely idea! I have two carnivorous little boys who love when I start a soup by cooking up a few slices of finely chopped bacon. Adds a smoky flavor and a richness. Chorizo sounds divine!
Wes
January 4, 2015
The chorizo WAS excellent! Had to sub fresh spinach as the mercado was out of chaya though...
eileen S.
January 4, 2015
Please let me print this. My mother was very sick during the 2nd world war and the hospital in Scotland fed her lental soup to help her with the blood poisening she was suffering from. Now we love lental soup but Progresso has been our go to now Ill try this.
WeeklyGreens
January 4, 2015
I can guarantee you won't return to Progresso after you try this. And so easy!
Eleanor
January 4, 2015
Your soup looks healthy and delicious! I have Red Lentils in my pantry and I will make this soup for dinner today. Thank you for the idea.
WeeklyGreens
January 4, 2015
Fantastic. Let us know how it goes...and if you find any worthwhile additions we haven't mentioned! Happy new year!
Debra T.
January 4, 2015
Yes! Please add a "Print" option. I would love to try this but don't have a tablet to take to my kitchen.
WeeklyGreens
January 4, 2015
I'm quite sure the editors at Food52 are listening. Did you get that editors? :-)
Marilyn L.
January 4, 2015
For those who would like this as a reference, Please include a "Print" addition so that just the recipe information would be available. I love lentils and would like to have all the ideas and ingredients in front of me when I begin cooking! Thank you for your fabulous contributions!
Coing
January 4, 2015
Tahini (per Ottolenghi) is wonderful in lentil soup. I found his recipe online--from his column in a British newspaper.
WeeklyGreens
January 4, 2015
I am such a huge fan of Ottolenghi. I've cooked from his books on many occasions and the result is consistently outstanding. Will try tahini next time!
Heather B.
January 4, 2015
Love the writing in the intro to the instructions! Hits the nail right on the head and makes me laugh!
Ruth M.
January 4, 2015
Last time I made this I tossed in a cup or so of marinated artichoke hearts, drained. Rave reviews!
Black P.
January 4, 2015
Sounds delicious, but how is this not a recipe?
WeeklyGreens
January 4, 2015
It's really more of a method, Crystal. So forgiving in that you can swap any kind of lentil, almost any veggies and whatever spices you prefer. Starting with the carrot, onion and celery base is really the only way I keep this consistent, otherwise it's different every time. Good luck!
phillygal
January 4, 2015
I've been making lentil soup for years the way my family made it - just like this! So glad to see such a great, easy recipe shared - it really is delicious!
Harry F.
January 4, 2015
I love lentil soup and it is a great go to soup that I usually have all the ingredients for. I can't wait to try some of the variants here.
Dina M.
December 29, 2014
I just got a "this is OUTRAGEOUSLY good!" from the hub at the dinner table. Made the lemon/curry version. Perfection. Will def. fool around with the different combos!
Marvin B.
December 29, 2014
Doesn't coconut milk add a lot of saturated fat?
WeeklyGreens
December 30, 2014
The thinking has changed on the nutritional aspects of coconut milk. It is high in saturated fatty acids and in medium-chain triglycerides (MCTs), both of which the body burns as fuel. Think of it as the better-for-you fat compared to animal derived saturated fats. However, if you are closely watching your saturated fat intake, stick with olive oil or used a small amount of coconut milk to add a touch of creaminess and flavor. Good luck!
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