Barbs Lentil Soup Food

MUM'S EVERYDAY RED LENTILS

Steps:

• Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
• In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
• Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.
• Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!
• In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more.
• Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.

LENTIL & BACON SOUP

Steps:

• Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.
• Add the cumin, turmeric, garlic and chilli and cook for a further 1 - 2 minutes until the aromas are released.
• Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren't sticking.
• Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don't need to add any oil as plenty will run from the pancetta.
• Serve the soup with a sprinkle of crispy lardons on top.

SPICY LENTILS (SOUTH AFRICA)

Steps:

• Dissolve salt in enough boiling water to cover lentils. Add lentils.
• and cook until tender about 20 minutes. Drain and mash with potato masher.
• Heat oil in a pan and fry onions and garlic until onions are golden.
• Add remaining ingredients and simmer for a few minutes. Stir in lentils and heat until thick. Serve hot.

LENTIL SOUP

Steps:

• Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour.
• When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.

QUICK BARLEY SOUP

Steps:

• In a small saucepan combine the beef stock, garlic and vegetables. scallion, bay leaf, pepper and barley.
• Simmer until barley is tender, about 15 minutes.