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  • jcr16
    i only ever make lentil soup using red lentils. but i've loads of green lentils. would using these instead of red change the taste dramactically ?
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    • basil92
    • By basil92 1st Oct 10, 12:52 PM
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    basil92
    I have a load of green lentils and veg that need using up so thought about making Lentil Soup

    However, I've just looked at my box of veg stock cubes...and they are a year out of date (shows how often I use stock cubes)

    My question is...do you think the stock cubes will be ok

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    • foxgloves
    • By foxgloves 7th Oct 10, 10:48 AM
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    foxgloves
    Rose Elliot's golden lentil soup
    Dug out some old cookbooks yesterday & made Rose Elliott's Golden Lentil Soup from the Cheap & Easy vegetarian Cookbook. Was struck by how cheap, filling & nice it was. For anyone who'd like to try it, the only ingredients are:
    1 onion, chopped
    1 litre of vegetable stock (I use 4tspns Marigold powder to make mine....a drum of that lasts for ages)
    8 oz red split lentils
    Half oz butter or tblspn oil
    salt & pepper
    (Rose Elliot puts lemon juice in hers but I didn't bother as needed my 1 lemon for something else)
    Heat oil & cook chopped onion until softened but not browning. Add the lentils & stir for a monute or two. Add the stock, bring to the boil & simmer gently for 20 mins till lentils are soft. Remove from heat & liquidise. Add salt & pepper to taste. For so few ingredients, I was surprised how nice it was. Had forgotten how good that book is for cheap & filling recipes. Don't know if it's still in print, but always worth looking at the cookery books in charity shops, I've picked up some good thrifty ones there x
    • elf06
    • By elf06 7th Oct 10, 12:09 PM
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    elf06
    Excellent - i have been looking to make lentil soup again as I always feel like its a real winter soup. I am always amazed at how cheap it is to make. could you tell me if this is a thick soup please as I like to stand my spoon up in lentil soup and will just adjust the amount of lentils if needed.
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  • hitatotatus
    Try adding a teaspoon of cumin - great for taste and supposed to help stop the bloating you can get with lentils!!
    • Kate78
    • By Kate78 7th Oct 10, 2:36 PM
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    Kate78
    ^ Yes, totally agree with the above. I like to add the cumin at the same time as the onion.
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    • jinny
    • By jinny 7th Oct 10, 8:59 PM
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    jinny
    i tried a recipe the same as that once but added a couple of tinned tomatoes and some grated carrot. Then blended when cooked and it was delicious a bit like heinz tomato
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    • Pink.
    • By Pink. 7th Oct 10, 10:04 PM
    • 17,431 Posts
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    Pink.
    Hi foxgloves,

    I've added your thread to the main thread on making lentil soup as it will help others to find your recipe more easily.

    Pink
    • foxgloves
    • By foxgloves 8th Oct 10, 10:01 AM
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    foxgloves
    Hi Elf, yes it is pretty thick, but put a bit less water in and then if it's too thick for you then you can always dilute it back to the strength in the original recipe. I've had a big jug of it in the fridge & we've heated it up as & when we've needed it and I'd say it's got a tendency to get thicker if it sits. Hope you like it anyway.
  • moozie
    1 onion, chopped
    1 litre of vegetable stock (I use 4tspns Marigold powder to make mine....a drum of that lasts for ages)
    8 oz red split lentils
    Half oz butter or tblspn oil
    salt & pepper
    Originally posted by foxgloves

    Thanks foxgloves MAde a version of the above earlier. Had 11 oz of red lentils so used them up and added some more stock to balance it. I also added half a teaspoon of cumin and I had two rashers of bacon that needed to go so I dridled them and then chopped them into the pan.

    I blended the entire soup after cooking it for about 45 mins and both of us loved it. A very thick, filling and tasty lunch
    Leason learnt
    • Pitlanepiglet
    • By Pitlanepiglet 10th Oct 10, 11:37 AM
    • 2,106 Posts
    • 11,267 Thanks
    Pitlanepiglet
    For anyone who'd like to try it, the only ingredients are:
    1 onion, chopped
    1 litre of vegetable stock (I use 4tspns Marigold powder to make mine....a drum of that lasts for ages)
    8 oz red split lentils
    Half oz butter or tblspn oil
    salt & pepper.....

    forgotten how good that book is for cheap & filling recipes. Don't know if it's still in print, but always worth looking at the cookery books in charity shops, I've picked up some good thrifty ones there x
    Originally posted by foxgloves
    Thanks Foxgloves, I've just made a version of this, I used dried onion (no fresh), added a shake of chilli flakes and some bacon, used chicken stock (cube) and more like 1.5 litres of water.

    Blitzed it all down and it's a lovely soup that isn't too thick (not a fan to soups that are gloopy!)

    It's lovely thanks for the recipe.

    I've got a Rose Elliot book somewhere that came from a charity shop, must try and dig it out.
    Piglet
  • bramble1
    This may be a stupid question, but do i need to cook my lentils before i make the soup or do they cook in the stock ? I think they cook in the stock, but the packet is very 'pre cook these!!!' i don't know!
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  • jackieglasgow
    What kind of lentils are they Bramble? red lentils cook in the soup.
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  • bramble1
    they were red, just made my soup for lunches next week! Looks scrummy!
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    • PROLIANT
    • By PROLIANT 16th Jan 12, 6:04 PM
    • 6,045 Posts
    • 5,599 Thanks
    PROLIANT
    Quick and tasty lentil soup
    100g of lentils
    50g Whole Wheat Cous Cous
    200g of frozen garden peas
    2 Veg stock cubes dissolved in 200 ml of boiling water
    1 medium onion chopped
    1 Desert spoon of black pepper
    1 Desert spoon of paprika

    Chuck it all in a large pan and cover with boiling water leaving about 2 inches from top of pan, bring to boil for 10mins and simmer for 15.

    Result; lush soup, very healthy and really cheap, cost around 1.10 serves 4 good sized bowls - just made it now from trial and no error :-)

    Enjoy.
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    • Byatt
    • By Byatt 16th Jan 12, 6:43 PM
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    Byatt
    Do lentils need to be soaked beforehand?
    • nuatha
    • By nuatha 16th Jan 12, 7:12 PM
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    nuatha
    Do lentils need to be soaked beforehand?
    Originally posted by Byatt
    Depends on the lentils. I never soak red lentils, they cook quickly and don't need it. Puy lentils I soak for about half an hour, green and brown lentils I soak for at least 4 hours and generally overnight. And I've just realised I do it that way because that's how my grandmother and mother did, rather than having any scientific explanation for it.
    Although soaking is supposed to reduce gastric wind, (I'm not volunteering to change practices, if its right and I don't soak them OH would kill me )
    • Byatt
    • By Byatt 16th Jan 12, 7:21 PM
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    • 46,835 Thanks
    Byatt
    Depends on the lentils. I never soak red lentils, they cook quickly and don't need it. Puy lentils I soak for about half an hour, green and brown lentils I soak for at least 4 hours and generally overnight. And I've just realised I do it that way because that's how my grandmother and mother did, rather than having any scientific explanation for it.
    Although soaking is supposed to reduce gastric wind, (I'm not volunteering to change practices, if its right and I don't soak them OH would kill me )
    Originally posted by nuatha
    Thanks Nuatha, I did Google, but opinion was divided.

    I'm not organised enough to remember to soak, so may try the red lentils. I| haven't used them before but think I've eaten them.
    • rinabean
    • By rinabean 16th Jan 12, 7:34 PM
    • 349 Posts
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    rinabean
    I don't bother soaking lentils, but I do rinse them. They cook in 10-20 minutes, less for red. I love lentils!! I've never put couscous in with them before. I will try it next time, thank you
    • Alison Funnell
    • By Alison Funnell 16th Jan 12, 7:39 PM
    • 751 Posts
    • 3,187 Thanks
    Alison Funnell
    What size was the large pan? My idea of large and yours may vary a lot.
    Put the kettle on.
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