Potato Lentil Soup
#73292 - 05/25/04 12:41 PM
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This is a very simple recipe from one of my mom's Syrian cookbooks. If anyone is interested, I can reccommend some great Middle-Eastern cookbooks.
Lentil-Potato Soup
2 cups lentils
6 cups water
salt and pepper to taste
2 large potatoes,
olive oil and lemon slices
it calls for onions, and you could mince, sautee and puree or just use powder
Cook lentils for 15 min., add salt and pepper.
add onions to cooked lentils,
cut potatoes in cubes and add to mixture.
cook 10 min more
Use lemon as garnish
If you make a big pot of this and find it dry when you try to reheat it later, just add some water and lemon juice, and a little bit of olive oil. I am not super-senstive to fats, so I usually drizzle some good, flavorful olive oil (Spanish, for example), and a good squeeze of lemon. This is nothing fancy at all but it tastes good and is easy on the tummy. Lentils do have a good amount of insoluable fiber, so this is good for you but go easy!
Amanda Panda
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Amanda
I live in the Big Apple, but I don't eat the skin
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Is this dried lentils? Are there lentils that aren't dried? I've only used lentils once in Bev's Lentil Soup with Sausage (which is to die for BTW!!!  ) and in that recipe they have to soak overnight. Here they only cook for about 25 min. That doesn't seem long for dried. Please help - I'm confused!  
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They are the dried lentils. I like Goya brand, usually in the "ethnic" section of the grocery store. This is a great recipe that reheats well, especially if you splash on a little extra lemon juice and olive oil. Mmmm I think I'll make it this week!
Enjoy,
Amanda
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Amanda
I live in the Big Apple, but I don't eat the skin
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How did I miss this?! Oh, this sounds good... my grandmother's lentil soup wasn't quite the same as this, but pretty close... so good!
I'm all about recommendations for good Middle Eastern cookbooks, if you know of some off the top of your head. The only one I have is one my great-aunt put together back in the '60s... it's good, but it was working off the collective memory of only a half-dozen people, so there aren't a ton of recipes.
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Helen Courey is the definitive voice in Middle Eastern cooking, in my opinion. You should order The Art of Syrian Cookery: A Culinary Trip to the Land of Bible History-Syria and Lebanon, which is really just a updated version of her original cookbook (The Art of Syrian Cookery). It's available on Amazon. The cookbook I generally use is just one that my church sold a few years ago, and if you are really interested I might be able to get my hands on a copy for you. The potato-lentil soup was a reccommendation from my mom, and she emailed me the recipe, but I'm pretty sure it came from the Helen Corey cookbook.
Of course, you could always come down and visit me in NYC from some hands-on grapeleaf rolling training. 
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Amanda
I live in the Big Apple, but I don't eat the skin
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Hehehe... the grapeleaf-rolling, fortunately, is one thing I have down pat.  That isn't to say I wouldn't love to visit! Actually, cooking with someone close to my own age with the same culinary/cultural heritage would be really neat; I've only ever cooked the Lebanese food with my aunt (which is where I learned the few things I do cook). My friends have always loved eating the stuff, but nobody ever wants to stand in the kitchen and chop parsley and mint for an hour for a huge batch of tabbouleh, haha.
I will definitely look for that cookbook! I'm just looking to see what else is out there, basically. I grew up eating the same handful of Middle Eastern foods, mostly at my grandmother's - my mother did all the cooking at home, and she's not the Lebanese half of the family.
Anyway, I'm babbling. Thank you! I'm off to find that book on Amazon right now. 
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Do you cook the potato before adding them? 10 minutes doesn't seem long enough to cook a raw potato.
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~ Beth
Constipation, pain prodominent,cramps, spasms and bloat!
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Yummy... I will add this to my 'must try' list!
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Tina??
#149552 - 02/13/05 11:38 AM
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Augie
Reged: 10/27/04
Posts: 5807
Loc: Illinois
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Do you think the taters should be cooked first? Ten minutes doesn't seem like a long enough time for them to cook if you add them raw. Maybe only if you dice them real small? Maybe you need to boil them before adding them?
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~ Beth
Constipation, pain prodominent,cramps, spasms and bloat!
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I just read where the smaller French green ones (I forget the name) are better than the brown since they don't break up as fast.
Any Lentil expert out there? I don't know enough about them. There are many to choose from.
Thanks,
Kandee
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I use Goya brand lentils in the bag, and I do not soak them first. I do not cook the potatoes first. It's a really simple recipe, really. If 10 min doesn't seem to do it, cook it a little longer.
I hope that answers everyone's questions!
Panda
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Amanda
I live in the Big Apple, but I don't eat the skin
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Hey Beth!
If they are in small cubes and in boiling water, 10 minutes should be just fine.
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~ Beth
Constipation, pain prodominent,cramps, spasms and bloat!
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