We make this soup all the time. We always use red lentils, give it a good whirl with an immersion blender when done and put some grated cheddar on top.
My Favorite Lentil Soup
Jane Brody’s Good Food Book
- 2 T olive or vegetable oil
- 2 c chopped onions
- 3 carrots, coarsely grated
- 3/4 t marjoram, crumbled
- 3/4 t thyme leaves, crumbled
- 1 28-oz can tomatoes with their juice, coarsely chopped
- 7 c broth (beef, chicken, or vegetable)
- 1 1/2 c dried lentils, rinsed and picked over
- 1/2 t salt
- freshly ground black pepper to taste
- 6 oz dry white wine
- 1/3 c chopped fresh parsley or 2 T dried parsley flakes
- 4 oz Cheddar, grated
- Heat the oil in a large saucepan, and saute the onions, carrots, marjoram, and thyme, stirring the vegetables for about 5 minutes.
- Add the tomatoes, broth, and lentils. Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup for about 1 hour or until the lentils are tender.
- Add the salt, pepper, wine, and parsley, and simmer the soup for a few minutes. Serve with cheese sprinkled on each portion.
- 1 ½ cups flour
- ½ t. salt
- 8 T. chilled, unsalted butter
- 4 oz. Cream cheese
- 1 T. water
Combine flour and salt. Add butter and cheese until coarse crumbs. Add water and stir with fork. Add up to 1 T. more water to make cohesive dough. Pat into smooth cake and chill for 1 hour.
- 4 cups chicken stock
- ½ lb. carrots, peeled and sliced
- ½ lb. large mushrooms, sliced
- 4 oz. Unsalted butter
- 2/3 cup flour
- ½ cup heavy cream
- 3 cups diced, cooked chicken
- ¼ cup parsley, chopped
Boil chicken stock in large stock pot. Add vegetables and simmer, covered 15 minutes until vegetables are tender. Remove vegetables and set aside. Strain stocks into 4 cups measure, add water if necessary to make 4 cups.
Return saucepan to heat. Melt 4 oz. Butter, then add flour. Cook and stir 2 minutes to make roux. Add stock and boil, whisking constantly. Reduce heat, add cream and simmer for 2 minutes. Stir in chicken and reserved vegetables. Add parsley, season with salt and pepper.
Roll out dough to top 4 individual pies. Vent tops. Place on baking sheet and bake for 20 -25 minutes at 425.
The New Basics
- 3 T. olive oil
- 2 lbs. beef bottom round roast (any kind of pot roast is fine)
- 1 ½ cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cloves garlic, slivered, plus 1 T. minced garlic
- 1 cup beef broth
- 1 can (28 oz.) plum tomatoes, drained
- 3 T. tomato paste
- 1 t. freshly ground black pepper
- ½ t. salt
- ½ t. dried thyme leaves
- 1 bay leaf
- ½ cup dry red wine
- ¼ cup chopped fresh Italian parsley
Heat the oil in a dutch oven over medium-low heat. Add the pot roast and brown on all sides. Remove the meat from the pan, and set aside.
Add the onions, carrots, celery, and slivered garlic and sauté until soft, 10 minutes. Remove the vegetables and set aside.
Set a rack in the bottom of the pot and place the roast on top. Pour the stock into the pot. Bring it to a boil, reduce the heat, cover, and simmer for 1 hour.
Preheat the oven to 350.
Remove the roast and the rack from the dutch oven, and cut the meat into ¼ inch thick slices (they will be quite rare). Return the slices to the pot, layering them evenly.
Crush the plum tomatoes slightly, and add them to the pot along with the tomato paste, the 1 t. minced garlic, pepper, salt, thyme, bay leaf, red wine, and reserved vegetables. Bring to a boil, transfer tot he oven, and bake, covered, until the meat falls apart, 1 ½ hours.
Remove the meat and bay leaf from the pot, allow to cool slightly. Discard the bay leaf. Shred the meat and return it to the pot. Add the parsley, and heat through.
Serve over hot pasta. Makes 6 portions.
(we usually skip the rosemary oil… but i’m sure it’s good)
For Rosemary oil:
- 1/3 cup olive oil
- 2 T. finely chopped rosemary
- 2 cloves garlic, sliced.
Warm simmer these ingredients in small saucepan, approx. 5 minute
- 2 cups cannellini beans/navy beans or mix
- 2 T. olive oil
- 1 T. fresh rosemary or 2 tsp. dried
- 1 onion, finely diced
- 2 carrots, finely diced
- 1 celery stalk, finely diced
- 5 garlic cloves, sliced
- 1/3 cup parsley
- 1 c. diced tomatoes with juice
- salt, pepper
- 1 c. small dried pasta
- parmesan cheese
1. Heat oil, 1 T. rosemary in soup pot. Add onion, carrot, celery. Saute for 10 minutes. Add garlic, parsley, simmer. Add beans, tomatoes., 3 quarts water, boil, then simmer approx. 1 hour. Add 2 tsp. salt, simmer 30 minutes longer.
2. . Puree the soup
3. Cook pasta, strain rosemary oil.
4. Soup into bowls, add pasta to each, drizzle with rosemary oil, sprinkle with parmesan, serve.
Mary Jo Boyd
In roasting pan, place:
- 2 butternut squash, split, seeded, cavity-side up
- 1 acorn squash, split, seeded, cavity side up
- 2 sweet potatoes, halved, upside down
- 2 leeks, halved lengthwise
- 1 huge onion, in chunks
- 4-6 shallots
- 4-6 large carrots
- 1 T butter, divided among squash halves
- 1 T brown sugar, sprinkled on butter
- 1-2 cups chicken broth
Cover tightly with foil, and bake for 2 – 2.5 hours at 325-350.
In stock pot, place
- 1 T olive oil
- 1 T butter
- 4 – 6 large celery stalks, sliced
- 2 cloves garlic, chopped
Braise slowly, stirring often for 15-20 minutes.
Cool roasted vegetables slightly, scoop from their shells and add to pot along with cooking liquid, leeks, etc. Add about 10 cups of chicken broth, 1+ cups of white wine, ginger and pepper and cumin to taste. Cook slowly for 30-45 minutes to blend flavors. Puree in batches and add
Another Aunt Evie and Uncle Tom Lake Chautaqua classic!
- ½ cup pearl barley
- 2 T. butter
- 1 T. vegetable oil
- 1 lb. mushrooms, thinly sliced
- 6 carrots, peeled and cut into 1/8” thick rounds
- 1 medium onion, chopped
- 6 cups chicken stock or canned broth
- 4 T. chopped fresh dill OR 1 ½ t. dried dill weed
- ½ t. freshly ground pepper
- 2 T. fresh lemon juice
Place barley in medium bowl. Pour enough hot water to cover. Let stand for 20 minutes. Drain
Melt butter with oil in heavy large pot over medium high heat. Add mushrooms, carrots and onion and sauté for 5 minutes. Add barley, stock, half of dill, pepper and salt. Reduce heat to low. Cover and cook for 45 minutes. (Can be prepared one day ahead. Refrigerate. Bring to simmer before continuing).
Add lemon juice and remaining dill to soup. Taste and adjust seasoning.
- 2 T. butter (1/4 stick)
- ½ cup chopped onion
- 4 t. curry powder
- 2 small green apples, peeled, cored and chopped
- ½ cup diced carrot
- ½ cup diced celery
- ½ cup diced green pepper
- 1/3 cup all purpose flour
- 3 ½ cups chicken stock or canned low-salt broth
- 1 16 oz. can diced tomatoes
- 1/3 cup long-grain white rice
- 2 t. fresh lemon juice1
- 1 ½ t. sugar
- 4 whole cloves
- ½ cup whipping cream
- 2 boneless, skinless chicken breast halves, diced
- 3 T. chopped fresh parsley
Melt butter in heavy large saucepan over medium heat. Add onion and curry and sauté until onion is tender, about 5 minutes. Mix in apples, carrot, celery and bell pepper and sauté 5 minutes. Mix in flour. Stir 1 minute. Gradually mix in stock, then tomatoes with their juices, rice, lemon juice, sugar and cloves. Bring to boil, stirring frequently. Reduce heat and simmer 15 minutes. Add cream and chicken and simmer 10 minutes. Ladle soup into bowls. Sprinkle with parsley and serve.
- 2 tsp. olive oil
- 1 cup yellow onion, diced
- 1 cup carrot, diced
- 2 cloves garlic, minced
- 1 jalopeno pepper, minced
- 1 ½ cups Yukon gold potatoes, peeled and cubed
- 2 tsp ground cumin
- 1 tsp chili powder
- ½ tsp tumeric
- 1/8 tsp salt
- 1 28 oz. can diced tomatoes, undrained
- 1 15 oz can chickpeas, rinsed and drained
- 1 14 oz can broth
- 3 cups hot, cooked brown rice (or couscous)
- ½ cup plain yogurt
- chopped cilantro, for garnish
1. Heat oil in large saucepan over medium heat. Add onion, carrot, garlic and jalopeno, sauté 6 minutes, until tender.
2. Stir in potatoe and next 6 ingredients (through broth). Bring to boil, cover, reduce heat, simmer 15 minutes or until potatoe is tender.
3. Serve, over rice or couscous. Top with yogurt cilantro.
Cal. 251. Fat 3.8g Fiber: 6.8 g,
- 5 cups chicken broth, or more
- 3 cups water, or more
- 1 cup lentils
- 1 cup long grain brown rice
- 1 35 oz. Can tomatoes, chopped (save the juice)
- 3 carrots, cut crosswise into thin slices
- 1 large onion, chopped
- 1 cup celery, thinly sliced
- 3 large cloves garlic, minced
- ½ t. EACH of basil, oregano, thyme
- 1 bay leaf
- ½ cup fresh parsley
- 2 T. cider vinegar
- salt and pepper
In large, heavy saucepan, combine the broth, water, tomatoes, tomato juice, carrots, onion, celery, garlic, basil, oregano, thyme and bay leaf. Bring to boil. Reduce head, cover pan and simmer for 10 minutes. Add rice and lentils. Cover, stirring occasionally and simmer for 40 minutes or until rice and lentils are tender. Remove and discard bay leaf.
Stir in parsley, vinegar, salt and pepper. If necessary, thin soup with additional hot broth or water.
Soup is at its best when refrigerated overnight.