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Forum
-> Recipe Collection
-> Soup
AlwaysGrateful
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Tue, Nov 12 2013, 5:09 am
I made a lentil soup a while back that we LOVED. It was just lentils, carrots, vegetable broth, some spices...and I think that's all. It was really easy and really yummy. Of course, I can't find the recipe. And all the recipes I see online call for something tomato-y. One ds doesn't like tomato sauce or similar things, and I don't want to chance it.
Anyone have a tomato-free lentil soup recipe? I have tomatoes I could dice up myself, and ds might eat it. More likely than the canned diced tomatoes or tomato sauce, at least. But tomato-free would be even better.
Thanks!
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TzipG
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Tue, Nov 12 2013, 5:25 am
I make my lentil soup without any tomato products (my kids don't like it). Just saute onions, garlic, carrots, celery, add lentils, water, chicken soup mix, salt/pepper and cook for 30-45 minutes. Easy and soo good.
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sarahd
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Tue, Nov 12 2013, 5:45 am
What kind of lentils do you use?
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Lady Godiva
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Tue, Nov 12 2013, 6:04 am
I never put tomatoes in lentil soup. I make soup with whatever root vegetables I have, and then add lentils. Sometimes I put barley in it, too. You can add lentils into any soup that has a clear broth.
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etky
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Tue, Nov 12 2013, 9:18 am
I don't use tomatoes in mine either. I season it with Hawaij. It adds flavor and also thickens the soup slightly. I also add a cubed potato or two along with onions, garlic and carrots. I use orange lentils.
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zaq
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Tue, Nov 12 2013, 10:06 am
I never put tomatoes in lentil soup. Mine sounds like yours--lentils, carrot, parsnip, potato, celery, onion, garlic, salt & pepper. and whatever spices grab my fancy at the time. Try cumin and curry powder for an Indian flavor. Cut veggies up into large chunks and cook for a long, long time. If you use vegetable broth, so much the better. I don't use broth granules because of the salt content but they do add flavor. I try to make up for that by supercharging the soup with flavorful veggies.
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FranticFrummie
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Tue, Nov 12 2013, 10:18 am
No tomatoes for me, either!
Different colored lentils each have a very subtle difference in flavor. Experiment around and have fun.
The yellow lentils are the most mild, and can be used instead of split peas. The orange ones are a bit more earthy, and go really well with veggies. The French black lentils are very earthy, and go great with lamb sausage and diced carrots.
Sprouted lentils make a delicious, light soup, especially when paired with fresh spring vegetables. Try it some time!
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BatyaEsther
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Tue, Nov 26 2019, 11:37 am
So now that it is Parshat Toldot, it bringse back to my yearly question.
Without tomatoes, how do you get red lentil soup to appear red and not yellow?
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ra_mom
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Tue, Nov 26 2019, 12:42 pm
BatyaEsther wrote: | So now that it is Parshat Toldot, it bringse back to my yearly question.
Without tomatoes, how do you get red lentil soup to appear red and not yellow? |
To me, h'adom adom dish that eisav requested seems more like the green/brown lentils cooked in a tomato soup, than the mini orange ones that turn yellow and dissolve like split peas.
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Ruchel
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Tue, Nov 26 2019, 12:50 pm
You dont need tomato for lentils. I didn't know it's a thing
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abs
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Tue, Nov 26 2019, 2:18 pm
Here is my recipe:
diced onion
2 cloves garlic
stalk celery
carrot
mushrooms
1/2 zucchini
salt
1/2 t. curry
2 bay leaves
1 1/2 c. lentils
1 T. onion soup mix
8 c. water
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banana123
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Tue, Nov 26 2019, 2:22 pm
1 Fennel/ kohlrabi
2 Sweet potato/ 5-6 carrots/ both
1 onion
2 zucchini
a plate / plate and a half of lentils (orange or green, I let my kids pick)
water to cover
salt/ pepper/ spices to taste
I never put in canned tomatoes.
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Rutabaga
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Tue, Nov 26 2019, 2:56 pm
Any good recipes for lentil soup made in a crockpot for Shabbos lunch?
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