Going to try this one this week - sounds wonderful. Omgsh Eva, you don’t know how my mouth is watering right now…..lentil soup is literally one of like, the top 6 dishes that have left a HUGE mark and pleasant memory on my palate since I was 5 years old in Argentina. Very comforting and delicious. Unfortunately I do not have curry paste but will maybe substitute in a 1 tsp of curry powder....more. The flavor is delicious, but I wish I had followed my gut and not pureed it, I really liked it better with the lentils and bits of vegetables. MyRecipes.com is part of the Allrecipes Food Group. Advertising on Group Recipes is sold by SheKnows.com. 401 calories; fat 21g; saturated fat 13g; protein 19g; carbohydrates 39g; fiber 16g; cholesterol 0mg; sodium 293mg. I will definitely make this soup again. It is so flavorful and rich, like no lentil soup I've had before. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. If you like intensely spiced lentils with Aleppo pepper and curry notes and delicate but cozy broth of your fall dreams. I'll let you know how it turns out. If you have a business development or DMCA inquiry, Click Here. Try my ‘Dark + Moody’ Lightroom Preset Collection. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes. Easy to do. OR Your email address will not be published. Great soup! I'm going to give this a try today. Unfortunately I do not have curry paste but will maybe substitute in a 1 tsp of curry powder. © Copyright 2020 Meredith Corporation. I've been making this soup for a couple of years and it is incredible. Avgolemono Soup (Greek Chicken Noodle Soup With Eggs and Lemon), Mushroom Dutch Baby With Roasted Chanterelle Butter, © 2020 Adventures in Cooking, All Rights Reserved. As the lentils cook in the broth, they absorb the flavors of the mushrooms, caramelized onions, carrots, oregano, and all the wintery veggie goodness that’s in there, turning each little lentil into an umami flavor bomb. The best food doesn’t come from the best cooks; the best food comes from the best people. In a large pan, warm oil over medium heat. No idea what to search for? It's also delicious to throw in some kale or other greens at the end. This soup is awesome! We always had it with a bunch of warm crusty bread; I remember sticking the slices in the soup and watching them soak up the broth just until the point where the bread was about to disintegrate into the bowl, and then quickly pulling it out and taking as big a bite as my little mouth could muster. Definitely will make this again in the future, as it’s a good base. It has savory shiitake mushrooms in it for a boost of earthy umami flavor, and delicious caramelized onions, too! No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. I pretty much followed the recipe except added more spices as others reviewers commented: 1 tsp coriander, 1/2 tsp ground ginger, 1/2 tsp ground red pepper. Add all other ingredients and simmer for an hour or until lentils and barley are cooked through. Universal approval, even by the toddlers. I am SO glad you liked it, it’s one of my favorites this time of year . It is one of my all time favorites. Stir in the lemon juice and salt to taste. This was excellent. I highly recommend using low sodium vegetable broth. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Add all other ingredients and simmer for an hour or until lentils and barley are cooked through. pepper. I also used two boxes of 32 ounce low sodium vegetable broth. salt and 1/2 tsp. Followed the recipe to the t my first go round. thanks for sharing such a great recipe with mushroom. Next time, I might add 1/2 cup more lentils (I used red lentils) and maybe turmeric. It is still good, but the next time I make it I might try pureeing only half the soup and leaving the rest alone then mixing them together. Required fields are marked *. Your email address will not be published. Simmer the soup uncovered, stirring occasionally, for 12-16 minutes or until the carrots and lentils are tender (red lentils cook pretty quickly, … I had a poblano and yellow pepper that needed some love so they went in the soup. This sounds different and delicious! 1 tsp coriander and 1/2 tsp ginger). Add coconut aminos and curry powder and stir once more. I'll post a picture when I serve this up. Welcome! I’m Eva – cookbook author, photographer, homesteader, plant nerd, and educator extraordinaire! I WILL Definitely try this one. * Percent Daily Values are based on a 2000 calorie diet. Add the lentils, broth, white wine, aleppo pepper, oregano, garlic powder, curry powder, black pepper, tomato paste and stir to combine. keep it up. Hi Ellie!! Reduce heat to medium low. Otherwise it becomes too salty after storing in the fridge overnight and reheat the next day. The ginger gave it a tantalizing little zing and it went from “pretty good” to “lick the pot good”. Add curry powder; sauté for 2 minutes longer. Spring is only a few months away (at least that’s what I keep telling myself every time I look out to window to the garden and just see a bunch of brown mud instead of a veggie patch), but if you need some more cold-weather recipes to help keep you toasty, you can peek at my mushroom soup, boeuf bourguignon, and my one-pot-meal Moroccan chicken for a good start. The soup on its own is very good, but one note. As much as I love lentils, the addition of mushrooms really brings their taste to a whole new level. Everybody understands the stuggle of getting dinner on the table after a long day. Bookmarked and will definitely try! MyRecipes may receive compensation for some links to products and services on this website. What amazing memories surrounding food! Start browsing till you find something. I'm going to give this a try today. Growing up my dad always used to make us lentil soup in the wintertime. Continue cooking, uncovered, until the lentils are tender, at least 1 hour. Thank you Mark! Also 1 cup chopped kale for color and more nutrition. The second time I made it, some ginger powder was added along with a teaspoon of veggie bouillon. We'll do the rest. Raise the heat to medium high and bring to a boil. I LOVE it!!! Stir in broth, lentils, 2 tsp. This looks and sounds to die for, and I’m currently wanting it more than cake which speaks volumes ;P I think I”ll be making this soon and will update you if I do. Good recipe. I hope you guys enjoy this really great recipe (not to toot my own horn or anything, but it’s prettttttty delicious stuff), and that it helps you stay nice and warm this winter! Add the carrots and bay leaves, reduce heat to low, and saute for 5 more minutes. Add all ingredients to slow cooker and cook on high for 3-4 hours. salt and 1/2 tsp. Stay cozy, friends! As an adult, my lentil soup habits haven’t changed much. I also added in my lentil soup secret weapon, which is a combination of caramelized onions and sautéed shiitake mushrooms. That does speak volumes haha! I added two cans of chickpeas after I added the coconut milk. People who love to eat. We added some extra spices for more flavor (Added hot chili oil 1-2 tsp. It added depth and tastiness to the recipe. 1 ½ cups dried lentils, washed and picked over. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Season with salt and pepper. Offers may be subject to change without notice. Only some of the uncles needed more food afterward. Use the Help Forum for that. I have a bag of mushrooms that need to be used up and this looks just the trick. They are amazing! Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes. Thank you for sharing the recipe.I have never tried this before.It is new.And it sounds interesting.I want to try this at home.I love cooking.It is one thing I am crazy about.I always want to cook new recipes.So I read a lot of blogs about it.You share good recipes here.I liked it.People who are crazy about cooking will surely like this site.Keep it up your fantastic work.And keep sharing more recipe post.Thanks for sharing this one. Likes: the smell of tomato leaves, gardening, my beagle’s muzzle, science, sticking cold hands under a warm faucet, the first produce of the season, Sansa Stark, and true crime podcasts. Return pureed soup to pan. This was absolutely ambrosial! I also added some coriander. 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