🔕 🔔
Loading…

My Basket ()

All questions

I want to make the tastiest lentil soup?

asked by @diddly12345 over 6 years ago
6 answers 1351 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

If you don't mind a bit of bacon in it, this is my current favorite for using small firm french or beluga lentils:
http://www.food.com/recipe...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Check out the Lentil Minestrone in Deborah Madison's Vegetarian for Everyone.

Always put in a Parmesan rind if you can!

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 6 years ago

A lot of people (me included) like this one, which will be in the first food52 cookbook: http://www.food52.com/recipes... I made it the night before last, using brown instead of French green lentils, white instead of red wine, and chard instead of spinach. It was tasty! ;o)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Thanks for the reminder of Deborah Madison's Lentil Minestrone. That' is a great recipe. I found it online in a good blog post:
http://lifedivided.blogspot...

B2778c00 400b 404a ac6e 167c71083b6d  stringio
added over 6 years ago

This soup, from the New York Times' Martha Rose Shulman is easy, filling, healthy, and so delicious: http://www.nytimes.com...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
ody
added over 6 years ago

I recommend mushrooms (dried wild for best flavor) and kasha (toasted buckwheat) to deepen the flavor of lentils. If you want an extra smokiness, there's a spice called kala jeera (sometimes called black cumin, I think) that's really lovely.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.