Lentil and Tomato Soup

A dear friend of mine prepared this soup for us when we decided to have a quick lunch.
It was super easy to prepare and absolutely delicious. I think the lemon juice it the secret ingredient which brings all the flavors together.
This is a Rose Elliot recipe and has been around for a long time. I have just ordered her book "The New Complete Vegetarian", and I can't wait for it to arrive next week!

1 large onion

2 sticks celery, chopped

2 Tbspn olive oil

1 C (heaping) split red lentils, thoroughly washed and rinsed

14 oz can crushed tomatoes

1 1/2 pts vegetable stock

2 Tbsp lemon juice

salt and pepper to taste

1/3 C cheddar or Parmesan, grated (to serve)

fresh parsley or basil, finely chopped to garnish (optional)

Gently cook the onion and celery in olive oil, on a medium heat for about 10 minutes.

Stir in the lentils and then add the tomatoes and stock. 
Bring the soup to a boil, partially cover with a lid, and gently simmer for 30 minutes. 
Blitz with a stick blender and check the seasoning. 
Finally add the lemon juice. Stir well and serve with some grated cheddar and a garnish of parsley. 
Enjoy with some fresh bread and butter.

Lentil Moussaka

3-5 Tbsp olive oil

1 onion, chopped

3 sticks celery, chopped

1 clove garlic, chopped

1 x 14 oz can tomatoes

8 oz red lentils

2 Tbsp shoyu

1/4 tsp pepper

2 to 3 cups vegetable stock

1 lb eggplants

Topping:

2 eggs

1 C Greek yogurt

1/2 C Cheddar cheese, grated

Heat the olive oil in a large saucepan, and add the onion and cook for a few minutes. Then add the celery, garlic, tomatoes, lentils , shoyu, pepper and vegetable stock. Cover and simmer for about 50 minutes to an hour until the lentils are cooked.

While the lentils are cooking, slice the eggplants and fry in batches in a frying pan, adding olive oil as needed.

Cover the base of a shallow oven proof dish with half of the lentil mixture, then layer half the aubergines on top. Repeat the layers.

Mix the eggs and the yogurt together, and season with some salt and pepper. Pour over the aubergines and finish off with some grated cheese.

Bake in a preheated oven (350°) for about 30 to 40 minutes, until golden brown.

This dish is super tasty and is a big hit with everyone!

Lentil Soup

This soup is the ultimate comfort food! It's super easy to make and is just the perfect supper to have on a chilly night. Recommended soundtrack: Dean Martin or Frank Sinatra.
2 Tbsp olive oil
1 medium onion, peeled and chopped

1 leek, washed well and sliced (optional)
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, chopped finely
1 x 28 oz can crushed or diced tomatoes
1 1/4 cups lentils (rinsed well)
7 cups vegetable stock (or a little more if the soup is too thick)
4 sprigs of thyme or 1/2 tsp dried thyme
1 cup elbow or spiral pasta
1 cup Parmesan, grated (Cheddar is also super tasty)

Heat the olive oil in a large saucepan over medium heat. Add the onion, leek, carrots, and celery. Add the garlic and pepper and saute for about 5 minutes until the vegetables are tender, about 5 to 8 minutes. Add the tomatoes and simmer gently for about 10 minutes. Add the lentils and stir well to coat. Add the stock and stir. Add the thyme and bring the soup to a boil. Cover and simmer for about 30 minutes over a very gentle heat until the lentils are almost tender.
Stir in the pasta, and cook for about 8 to 10 more minutes. Check the seasoning.
Sprinkle with cheese and serve hot!

Red Lentil Soup

This is an exquisite soup with wonderful warm spicy flavors. This is adapted from a Whole Foods Market recipe, and makes about 4 to 6 portions.

3 Tsp olive oil
1 red onion, chopped finely
1 garlic clove, chopped finely
1 carrot, diced
2 red peppers, halved, deseeded, and chopped finely
1 tsp ground cumin
1 tsp ground cinnamon
2 tsp sweet paprika
2 tsp harissa paste
8 oz red lentils
5 cups vegetable stock
1 Tsp fresh thyme, plus extra for garnish
Freshly ground black pepper

1. Heat 2 Tsp of the olive oil in a large saucepan, and then sauté the onion, garlic, carrot, and cook for a few minutes over a medium heat until the vegetables begin to soften and turn golden brown.

2. Add the remaining ingredients. Bring to a simmer stir, and then reduce the heat. Cover and simmer gently for about 30 minutes, stirring occasionally, until the vegetables and lentils are tender.

3. Purée the soup with a stick blender, and then taste and adjust the seasoning if necessary. Reheat gently and serve in warm bowls. Garnish with a tiny drizzle of remaining olive oil and a sprinkle of fresh thyme.

This is definitely a keeper, and is especially comforting on a cold, snowy night, just like the ones we’re having right now in Massachusetts! Let me know what you think...

Lentil Soup

Adapted from a recipe by Giada De Laurentiis

Ingredients

3 T olive oil

1 medium onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

2 garlic cloves, chopped

Salt and freshly ground black pepper

1 x 14 1/2 oz can diced tomatoes

1 1/4 cups lentils

10 cups vegetable stock

1 tsp of fresh herbs (thyme and rosemary)

2/3 cup dried elbow pasta

1 cup shredded Parmesan (sharp Cheddar is also wonderful)

• Heat the olive oil in a large pan over medium heat, then add the onion, carrots, and celery. 
• Stir in the crushed garlic, salt, and pepper and saute until all the vegetables are tender, about 5 minutes or so. 
• Pour in the can of tomatoes, and simmer gently for about 8-10 minutes, then add the lentils, and stir. 
• Add the vegetable stock and fresh herbs. Bring to a boil, cover and simmer over a low heat until the lentils are almost done, about 25 minutes.
• Stir in the pasta, and continue simmering until the pasta is al dente, about 8 minutes. Check the seasoning; serve with a generous sprinkling of cheese. This soup is also delicious served with grilled cheese on toast, with a good splash of HP or A1 sauce.