Anna Blume Posted February 18, 2013 Share Posted February 18, 2013 Okay, I love making a variation on Lulu's simple, thin lentil soup w lots of garlic and croutons, aged a day. Italian version with chesnuts and pancetta, yum. Deborah Madision's lentil minestrone is a delicious change, though I wish I could find a new source for the tiny pasta stars that made it special. Whenever I am cold and need only a little something to tide me over, a cup of curried lentil soup from Teaism is just the thing. In the mood for something new, I am asking you all for suggestions. It has to be vegetarian. No mushrooms, no wine; kid-friendly. I have Le Puy, Beluga and a handful of little brown Spanish lentils. Shallots, leeks, garlic, onions, parsley, carrots, sweet potatoes, Parmesan rind, celery dot dot . Plan is to spoon leaves of baby spinach in when serving. Link to comment Share on other sites More sharing options...
monavano Posted February 18, 2013 Share Posted February 18, 2013 Okay, I love making a variation on Lulu's simple, thin lentil soup w lots of garlic and croutons, aged a day. Italian version with chesnuts and pancetta, yum. Deborah Madision's lentil minestrone is a delicious change, though I wish I could find a new source for the tiny pasta stars that made it special. Whenever I am cold and need only a little something to tide me over, a cup of curried lentil soup from Teaism is just the thing. In the mood for something new, I am asking you all for suggestions. It has to be vegetarian. No mushrooms, no wine; kid-friendly. I have Le Puy, Beluga and a handful of little brown Spanish lentils. Shallots, leeks, garlic, onions, parsley, carrots, sweet potatoes, Parmesan rind, celery dot dot . Plan is to spoon leaves of baby spinach in when serving. Stellette pasta in soup makes me feel like a kid eating alphabet soup Italian Store sells De Cecco Stellette. For lentil soup, I prefer Tubetti. Deborah Madison offers a lentil soup that utilizes tomato paste, Dijon mustard, bay leaves and sherry or red wine vinegar (in addition to the usual mirepoix). Link to comment Share on other sites More sharing options...
Night Owl Posted February 18, 2013 Share Posted February 18, 2013 I love using diced fennel instead of celery... my go-to is: Lentils de Puy, onion, carrots, fennel, bay leaves, rosemary, thyme (full stems), a dash of curry, tomato paste Blend half once done and mix together For carnivores, I finish with sliced sausage For non-meat, I top with a poached or fried egg For both, finish with red wine vinegar and a sprinkle of fried shallots You have me craving a bowl right now! Link to comment Share on other sites More sharing options...
qwertyy Posted February 18, 2013 Share Posted February 18, 2013 This cumin/lentil/wheat berry/carrot soup is outstanding. One of my favorites. Link to comment Share on other sites More sharing options...
Anna Blume Posted February 19, 2013 Author Share Posted February 19, 2013 Thanks for the suggestions. Wanting something I can purée and pour from a tall Stanley thermos, I am riffing off a recipe form Dorie Greenspan that is scented with fresh ginger and orange peel. Should complement a butternut squash hummus (Michael Costa's recipe, though there is one in Ottolenghi's Jerusalem, too). Link to comment Share on other sites More sharing options...
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