Classic Lentil Soup Recipe

I’ve e always loved Lentil Soup. It’s always been a favorite of mine. There’s something so comforting about it… It started lentil-soup-2out during my childhood years when I’d come home from school and my mom would have a can of Progresso Lentil Soup piping hot and ready for me and my sister.

I like the sultry crisp bite of the lentils, the hearty bite of the potatoes, the smooth tangy bite of the spinach and finally the hot warm broth with the underlying taste of the smoky cumin….. wow! I kinda sound real profesh writing like that! I’m even surprising myself!

Although my beloved Progresso soup did not have the taste or depth that the one I make now does… it did open my eyes to what this marvelous soup could be.

Now my son asks me for this delicious soup when he comes home from school!

It’s good, it’s hearty, it’s inexpensive to make and is almost a meal in itself! Make a little mixed green salad on the side and you have a fantastic dinner any night!  -Contributor- Michelle Karam – Feb 2010

Ingredients

I’ve e always loved Lentil Soup. It’s always been a favorite of mine. There’s something so comforting about it… It started out during my childhood years when I’d come home from school and my mom would have a can of Progresso Lentil Soup piping hot and ready for me and my sister.

I like the sultry crisp bite of the lentils, the hearty bite of the potatoes, the smooth tangy bite of the spinach and finally the hot warm broth with the underlying taste of the smoky cumin….. wow! I kinda sound real profesh writing like that! I’m even surprising myself!

Although my beloved Progresso soup did not have the taste or depth that the one I make now does… it did open my eyes to what this marvelous soup could be.

Now my son asks me for this delicious soup when he comes home from school!

It’s good, it’s hearty, it’s inexpensive to make and is almost a meal in itself! Make a little mixed green salad on the side and you have a fantastic dinner any night!

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 2 large carrots finely chopped
  • 3 stalks of celery finely chopped
  • 2 potatoes cut into small cubes
  • ½ red bell pepper finely chopped
  • 2 cups fresh spinach or 1 cup frozen chopped spinach
  • 2 cups brown lentils, rinsed and picked thru
  • 1 tomato chopped
  • ¼ cup plain tomato sauce
  • 2 quarts chicken or vegetable stock
  • ½ teaspoon cumin

Directions

Heat the olive oil in a large pot and add onion, carrot, celery and pepper. Allow to sweat or cook on the stovetop until the onions are translucent or you can see thru them. About 5 minutes. Add the lentils, potatoes, tomatoes, tomato sauce and seasonings and allow to cook on a med-low simmer for about one hour. Add spinach and cook for 10 more minutes.

Drizzle with a little more olive oil on top… mmmmm!!!!

Optional Ingredients

  • ½ cup uncooked small pasta shells
  • ½ cup diced smoked ham (that will be added when the vegetables are sweating in the oil)
  • 1 sausage diced or sliced – spicy chicken sausage is excellent!
  • ½ cup canolini beans
  • ½ cup croutons – add upon serving

Avocado Gazpacho Recipe

Avocado Gazpacho

Photo by Crystal Johnson Avocado Gazpacho displayed by Tender Greens Restaurant at Los Angeles Times the Taste

While attending the Los Angeles Times Taste event, I was in an unusual predicament.  I was on a soft food diet after dental surgery.  The fortunate thing for me was the love chefs have for making purees and soup.  I stumbled up a delicious gazpacho made with Avocado.  So I decided this would be a useful and healthy recipe for me.  Ironically, I have never found a store bought gazpacho that I like.  I have only enjoyed freshly made.  I found this recipe for Avocado Gazpacho on Cooking Stoned Website:

INGREDIENTS

  • 5 cups ripe green heirloom tomatoes, cubed
  • 2 avocados
  • 1 lime
  • ¼ cup basil
  • ¼ cup cilantro
  • 5 tarragon leaves
  • 2 cloves of garlic
  • 1 Serrano pepper
  • Salt to taste

See Directions

French Onion Soup Recipe by Chef Jay Jones

French Onion Soup

This classic is quick and easy to make. The key is getting your onions nice and brown.

Culinary Terms to know
Emincer- To thinly slice
Singer- To add flour to sautéed item as a means to thick a sauce or soup
Caramelize- To sauté an item until brown

Ingredients
4 Large Onions
¼ cup flour
4 cloves garlic smashed and sliced
Salt
Pepper
½ cup gruyere cheese shredded
8-10 cup beef stock

Equipment
Large Sauté pan
Large Stock pot

Preparation
Heat beef stock in large stock pot
Heat large sauté pan
Add onions to sauté pan
Caramelize onions
Use stock to deglaze onion sugars from bottom of pan
Singe with flour
Add hot beef stock to onions
Cut baguette into thin slices 2 for bottom of bowl and 1 for top
Rub baguette with garlic and oil
Put baguette in oven until brown on one side then flip and brown on other side

For Service
Put 2 slices of the baguette into bottom of bowl
Cover with soup to the top of the bowl or ramekin
Add one slice of baguette and cove with cheese
Make sure cheeses touches lip of bowl
Put in oven until cheese melts

Remove and serve hot
Enjoy

Bengali Soup – Orange Split Lentils with Tomatoes and Cilantro

This is a weeknight variation of orange split lentils which are extremely versatile because of their quick cooking time and naturally mild and Bengali soupadaptive taste. They are comforting, simple, and as basic as it gets. Everyone in my family, including my children, loves this lentil. This light variation is a summertime favorite but can be enjoyed as a soup in winter, if desired, with some hot buttered whole wheat toast.

Prep Time: 5 minutes | Cook Time: 25 minutes

  • ½ cup dried orange/red split lentils (masoor dal)
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • 4 green chilies, slit lengthwise
  • 2 ripe tomatoes, chopped
  • 2 teaspoons ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 2 tablespoons chopped cilantro

Put the lentils and 3 cups of water in a saucepan and bring to a boil. Add the turmeric, salt, and green chilies and cook for about 15 minutes. While the lentils are boiling a scum may form on the surface, gently remove this while the lentils
are cooking.

Add the tomatoes and cook for another 5 minutes. Mix the mixture well—it should have a nice soupy consistency that is not too thin or too thick.

Heat the ghee in a small skillet on medium heat for about 1 minute and add the cumin seeds and wait till the seeds begin to sizzle. Pour this seasoned ghee over the lentils and stir in the cilantro.

 

Recipes from THE BENGALI FIVE SPICE CHRONICLES: Exploring the Cuisine of Eastern India
By Rinku Bhattacharya

Belizean Cow Foot Soup Recipe

Yes that’s right I said it…Cow Foot Soup.  While most Belizeans reading this will probably start salivating when thinking about this and even more when they see the pictures, others from outside countries might go “EEEwwwwww”.  It doesn’t sound delicious or appetizing but once you’ve tried it you will most definately change your mind, or you might not, but like the name of this blog says “No knock it til you try it”.

Ingredients

Ingredients:

– Cow foot                                                    – Cabbage

– large potatoes                                         – Tomatoes

-Coco                                                             – Complete Seasoning

-Okro                                                              -Salt & Black Pepper to taste

-Carrots                                                        – BBQ seasoning

-Cilantro                                                       – 1 whole habanero

-Onions

-Sweet Peppers

See Directions

Sopa de Mondongo (Tripe Soup)

Sopa de Mondongo
Photo by Multiculturalcookingnetwork.com-Crystal A. Johnson

This simple, nourishing stew of tripe and vegetables is found in innumerable variations throughout Latin America and around the Caribbean. On the islands of Aruba and Curaçao it is known as sopi mondongo.

Click to See Recipe

Jamaican Red Pea Soup

You will need the following ingredients to prepare enough red pea soup for 4 people:-

  • 3 cups of kidney beans, soaked overnight in water or 2 tins of canned beans
  • 1 1/2 litres of water
  • 2 regular onions
  • 2 scallion (spring onions may be used as a substitute)
  • 2 carrots
  • 2 teaspoons of dried thyme
  • 1 hot pepper (ideally scotch bonnet)
  • 1 teaspoon salt
  • 1 teaspoon black pepper (ground)
  • 1/2 lb potatoes
  • 1/2 lb yam
  • 1/2 cup coconut milk
  • Flour, water and a pinch of salt to make dough for spinners

Optional ingredients
Pork bones
Chicken back

See Directions for Preparation With Illustrations

Haitian Joumou Soup Recipe

Joumou is traditionally consumed every New Years’ on January 1 as a historical tribute to Haiti’s independence in 1804 where newly freed slaves consumed pumpkin soup, a meal forbidden them by their French masters.  READ MORE.

Note that Squash or pumpkin is used in this recipe.  

Ingredients:

  • lb cubed, Beef Stew meat
  •  1 lb Chicken
  • 1 frozen Squash
  • 1 Boniata
  • 1 spinach
  •  1 malanga
  •  2 Onions-sliced
  • 3 large carrots
  • 6 medium potatoes
  • ¼ lb spaghetti or Noodles
  • 3 T seasoned salt
  •  2 limes, cut in half
  • 2 t thyme
  • 2 t parsley
  • ½ c Scallions salt,
  • black pepper, and hot pepper to taste

Joumou Soup Photo credit: Haitixchange.com

Directions

Clean the meat with hot water and lemon and set aside in a bowl. Add seasoning salt and set aside for 2 hrs. Boil meat in stockpot with 3 quarts of water until tender (about 1 ½- 2 hrs). Add more additional water if necessary and remaining ingredients except noodles. Cook for 20 minutes and add noodles.

Retrieved from http://recipes.wikia.com/wiki/Squash_Soup_(Soup_Joumou)

There are more great recipes at Wikia.com

Please let us know if there something you think adds to this recipe.  If there is a running theme among the comments then we will make changes so it feels culturally authentic.

Chef Jay Jones: Roasted Garlic and Spicy Pumpkin Soup Recipe

Ingredients
1 Pumpkin
8 cloves of roasted garlic
1 tbsp coriander
1 tbsp cayenne pepper
2 chipotle peppers chopped
2 tbsp course ground black pepper
2 tbsp ground turmeric
2 tbsp ground ginger
Salt
Olive Oil
4 cups vegetable stock

 

Equipment
Large Sheet tray
2 Large Pots
Large Bowl

Preheating: 375

Preparation
Cut pumpkin in half remove seeds and brush with olive oil
Put on sheet pan and roast until tender
Remove from oven and set aside to cool
Spoon out contents of pumpkin and place in large bowl
Add spices and garlic to bowl and mix
In large pot add pumpkin mixture and vegetable stock
Stir on medium low for 20 minutes

For Service– Laddle into bowl.

*See Chef Jay Jones recipes and videos at: http://www.facebook.com/pages/Chef-Jay-Jones/145348698978?v=wall