There was a lentil soup recipe in the WaPo this morning and I
used it as a starting point. I had a pack of frozen spinach that
needed using and it replaced the swiss chard in the recipe.
I chopped a large onion and softened it in a little oil, added
2tsp ground cumin, 1 tsp ground coriander seed, 4 garlic cloves
the spinach, 1.5 litres of chicken stock and ~2 cups of green lentils.
I then added a can of chopped tomatoes and a few bay leaves.
Simmered for about 30 minutes. It tastes pretty good and I'll have
it tomorrow* night after adding some pasta.

* Leftover lamb tonight with truffled gnochi.

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On 2024-01-29 17:53:16 +0000, Graham said:

There was a lentil soup recipe in the WaPo this morning and I
used it as a starting point. I had a pack of frozen spinach that
needed using and it replaced the swiss chard in the recipe.
I chopped a large onion and softened it in a little oil, added
2tsp ground cumin, 1 tsp ground coriander seed, 4 garlic cloves
the spinach, 1.5 litres of chicken stock and ~2 cups of green lentils.
I then added a can of chopped tomatoes and a few bay leaves.
Simmered for about 30 minutes. It tastes pretty good and I'll have
it tomorrow* night after adding some pasta.

* Leftover lamb tonight with truffled gnochi.

Never have added pasta to lentils. Sounds like a worthy addition.

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bob wrote:

On 2024-01-29 17:53:16 +0000, Graham said:

There was a lentil soup recipe in the WaPo this morning and I
used it as a starting point. I had a pack of frozen spinach that
needed using and it replaced the swiss chard in the recipe.
I chopped a large onion and softened it in a little oil, added
2tsp ground cumin, 1 tsp ground coriander seed, 4 garlic cloves
the spinach, 1.5 litres of chicken stock and ~2 cups of green lentils.
I then added a can of chopped tomatoes and a few bay leaves.
Simmered for about 30 minutes. It tastes pretty good and I'll have
it tomorrow* night after adding some pasta.

i would have simmered it a little longer and i like
terragon and/or rosemary and/or cloves (just a little
of them) in it (the bayleaf could then be left out).

what i've found is that it is a good idea to cook
beans longer and have them soft instead of undercooked
and while i do like firm beans for some things lentils
i'm quite ok being mush just like split peas.

* Leftover lamb tonight with truffled gnochi.

Never have added pasta to lentils. Sounds like a worthy addition.

i wouldn't unless i was working really hard and needed
all those carbs. i also don't like this kind of dish over
rice or pasta - just give it to me in a bowl. a way i
would like it is over salad or other vegetables if i
needed more.


songbird

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On 2024-01-29 6:33 p.m., songbird wrote:

bob wrote:

On 2024-01-29 17:53:16 +0000, Graham said:

There was a lentil soup recipe in the WaPo this morning and I
used it as a starting point. I had a pack of frozen spinach that
needed using and it replaced the swiss chard in the recipe.
I chopped a large onion and softened it in a little oil, added
2tsp ground cumin, 1 tsp ground coriander seed, 4 garlic cloves
the spinach, 1.5 litres of chicken stock and ~2 cups of green lentils.
I then added a can of chopped tomatoes and a few bay leaves.
Simmered for about 30 minutes. It tastes pretty good and I'll have
it tomorrow* night after adding some pasta.

i would have simmered it a little longer and i like
terragon and/or rosemary and/or cloves (just a little
of them) in it (the bayleaf could then be left out).

The time was spot on. The lentils are tender. and the spices
are a nice "background" note rather than prominent.

what i've found is that it is a good idea to cook
beans longer and have them soft instead of undercooked
and while i do like firm beans for some things lentils
i'm quite ok being mush just like split peas.

* Leftover lamb tonight with truffled gnochi.

Never have added pasta to lentils. Sounds like a worthy addition.

i wouldn't unless i was working really hard and needed
all those carbs. i also don't like this kind of dish over
rice or pasta - just give it to me in a bowl. a way i
would like it is over salad or other vegetables if i
needed more.

songbird

The original recipe added 1/2 cup of macaroni. I don't think I'll
bother though. It tastes great and I think I'll have bread with it.

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On 2024-01-30 01:33:33 +0000, songbird said:

bob wrote:

On 2024-01-29 17:53:16 +0000, Graham said:

There was a lentil soup recipe in the WaPo this morning and I
used it as a starting point. I had a pack of frozen spinach that
needed using and it replaced the swiss chard in the recipe.
I chopped a large onion and softened it in a little oil, added
2tsp ground cumin, 1 tsp ground coriander seed, 4 garlic cloves
the spinach, 1.5 litres of chicken stock and ~2 cups of green lentils.
I then added a can of chopped tomatoes and a few bay leaves.
Simmered for about 30 minutes. It tastes pretty good and I'll have
it tomorrow* night after adding some pasta.

i would have simmered it a little longer and i like
terragon and/or rosemary and/or cloves (just a little
of them) in it (the bayleaf could then be left out).

what i've found is that it is a good idea to cook
beans longer and have them soft instead of undercooked
and while i do like firm beans for some things lentils
i'm quite ok being mush just like split peas.

* Leftover lamb tonight with truffled gnochi.

Never have added pasta to lentils. Sounds like a worthy addition.

i wouldn't unless i was working really hard and needed
all those carbs. i also don't like this kind of dish over
rice or pasta - just give it to me in a bowl. a way i
would like it is over salad or other vegetables if i
needed more.

songbird

I hear you. Actually when I reach for a bag of legumes to cook I don't
often reach for lentils. Pasta would add different texture though.

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