LENTIL SOUP (POTAGE ESAU)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, main course
Time 1h
Yield 8 - 10 servings
Number Of Ingredients 11
Steps:
- Place the pork fat in a kettle and cook briefly to render but not to brown. Add the onion and cook slowly, stirring frequently, about five minutes. Add the garlic and lentils and stir.
- Add the rice and broth. Add salt and pepper to taste and the bay leaf. Bring to the boil and simmer, uncovered, about 45 minutes or until lentils are tender. Scoop out one cup of lentils and set aside.
- Put the soup through a food mill or sieve to remove the outer skin of the lentils. Blend the puree of lentils in an electric blender. This may have to be done in two or more operations.
- As the soup is blended, return it to the kettle and add the reserved cup of lentils. Bring to the boil. Add the cream and bring to the simmer. Swirl in the butter and serve piping hot.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 8 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 843 milligrams, Sugar 3 grams, TransFat 0 grams
ESAU'S POTTAGE
This is one of those healthy vegetarian dishes I used to live on in the '80's during my health and fitness stage. Too bad I didn't stick with it. Still this is a great recipe and I have enjoyed it many times with several variations (Note: I'm guessing on the serving size...don't have that written down anywhere)
Provided by TishT
Categories Lentil
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash lentils thoroughly.
- Add lentils, barley, rice and salt to large pan and cover with plenty of water.
- Cook on low heat until done.
- Cancrockpot for several hours.
- When done, add 4 Tbs yeast, soy sauce, tomatoes, onion powder.
- Pottageshould be moist.
- May bake in 9 X 12 dish.
- Bake covered for 35 minutes at 350F or may be eaten as is.
- Note:High protein when served with 100% whole wheat bread and served with a fruit dish.
Nutrition Facts : Calories 281.4, Fat 1.5, SaturatedFat 0.3, Sodium 507.8, Carbohydrate 53.5, Fiber 16.1, Sugar 2.4, Protein 14.3
THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
LENTIL VEGETABLE POTTAGE
From "Complete Candida Yeast Guidebook" by Jeanne Marie Martin. I changed the recipe a little: less celery, more carrots, a little more salt. I don't use the onion, garlic or bell peppers, personal preference. The Homemade Boullion Cubes and Vegetable Broth Powder are recipes in the same book. They look time and labor intensive and I haven't made them yet - I skip them and put in the tamari. She suggests simmering the tamari to kill any yeast or mold in it, but I don't know why you would have to in this recipe, since the tamari is cooked for at least 15 minutes.
Provided by Jetta
Categories Lentil
Time 1h30m
Yield 5-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.
- Simmer for about 1 hour on low heat, until lentils are tender.
- Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.
- If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.
- Correct spices to taste.
- Serve hot with gomashio sprinked on top, if desired.
- May be kept in fridge 5-7 days or frozen.
LENTIL SOUP
Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day
Provided by Member recipe by bevieevey
Categories Lunch, Soup, Starter
Time 1h10m
Number Of Ingredients 5
Steps:
- Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
- Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.
Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
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