Friday, December 5, 2008

Lentil Soup, Two Ways.

My husband loves lentil soup and I love making it for him. I like to make Tibetan and European style lentil soups and sometimes I create lentil soups that don't belong to any specific cuisine. Lentils are super healthy, flavorful, versatile and cheap! These soups were totally impromptu and both were well received by the family(the little guy included). Here's a quick summary of lentil soup, two ways.

Sometime in September~
Type of Lentils: French lentils (I love the way they retain their their shape and form even after you cook them for a long time.)
Flavoring agent: sauteed apple wood smoked bacon, cherry tomatoes
Aromatics: homemade sofrito(onion, garlic, celery, carrots, green pepper, flat leaf Italian parsley)
Spices: Paprika, cumin, and sumac.
Cooking time: 1 hour 10 minutes

Sometime in October~
Type of Lentils: Organic black lentils
Flavoring agent: smoked turkey necks and homemade chicken stock.
Aromatics: Cajun trinity: onions, green pepper and garlic.
Spices: cilantro, chili powder, Mexican oregano
Cooking time: 1 and a half hours.


Karen said...

Okay, I'll bite...what's the difference between Tibetan and European lentil soups? The lentils or the seasonings, or both??

Jen said...

Both. With European lentil soups, there's a wide range of soups depending on the country. It's all good. :-)