so...i'm trying to replenish my freezer soup supply. never made lentil soup but i do like it and love the health benefits. got all the stuff to do it but need some assistance... how do you make yours? this is what i'm thinking...got homemade chic stock (that i need to use) and a beef bone. beef bone is fresh, how do i get some great broth from it? can i mix fully cooked chic and beef stock? i know its seems like a really silly question but i've been trying really hard to get creative and stay away from processed soups. many moose-drools for any suggestions ~ML~

This my absolute favourite lentil soup recipe. I looks nicer made with red lentis, but I've used the green/brown also:

Hearty Red Lentil Soup

1-1/2 cups red lentils (dry)
4 cups water
4 T oil
1/2 tsp. mustard seed
1/2 tsp. cumin seed
2 tsp. ground coriander
1 tsp. curry powder
2 tsp. sea salt
1/2 cup chopped carrots (I double this)
3/4 cup chopped celery (I double this)
1/4 cup chopped green pepper
1 cup chopped tomato

Wash and dry the lentis. Cook with the water until they are soft. In a heavy saucepan (NOT skillet!) heat the oil, and add the mustard and cumin seed. When the seeds pop, add the other spices and vegetable and saute. Add the cooked lentils and addtional water as needed and cook about 15-20 minutes over medium heat. Yield: 7 - 8 cups

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Yes you can use your beef bone with chick stock, but the flavor's better if you brown the bone first, maybe saute it up, throw it in the stock, saute chopped onions in the same pan till golden & brown, garlic if you like it, toss in some sliced carrots (lentils love carrots & onions), turn off the burner & finish toasting up the carrots, toss in some fresh savory or thyme, and soup it up! I've never cared for the curry "dahl" recipes so popular for lentils. All by themselves, lentils taste a bit like mud to me, I've had yummy salad with an oil & vinegar dressing and wilted sliced chard with chopped celery and red onion. There were some sun dried olive oil packed tomatoes in there too, but you don't need them.

Here's another recipe using red lentils. It also has bulgur wheat in it which gives it a really nice flavor. It's one of my husband's favorite soups.

Turkish Red Lentil Soup:

Turkish Red Lentil Soup (Mercimek Çorbasi) « SEYFETT

Celery too, and some tomatoes

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many moose-thanks to all. i look forward to more recipes ideas for this soup. i finally just threw it together to use that chic stock and those veggies that i didn't want to spoil. hope i like it cause it's a huge amount of soup!!!! i'm such a carpy cook sometimes

i would like more ideas about how to make beef stock. bones are pretty reasonable right now so i figure i'd better get goin on some beef stock. so...ya roast the bones? i don't think i've ever actually roasted anything

If you have a lot of 'em at a time, you can use a fairly hot oven, or do it in a pan on the stove. "Carmelize" is the goal. Think about it, would you rather lick a raw bone or a roasted one? Tastiness is often in the technique over the ingredients.

I don't use a recipe for lentil soup but here is how I make it.

Saute some carrots, celery and onion in a stock pan. add a quart of beef stock.

wash your lentils. I use 1 lb.

add 2-4 cups water depending on how thick you like your soup

use a pinch of finely chopped dried rosemary or part of a sprig of fresh rosemary chopped fine. Simmer till lentils are almost done.

Take 1/4 -1/2 keilbasa. cut in quarters lenthwise and slice very thin. Add to soup.

To serve put in a bowl with a bit of parm and serve some warm bread with it. Since I like my soup very thick I will pull out a ladle full of letils and puree them with a bit of the soup liquids. I add it back to the soup.

Would you be interested in a lentil chili recipe?

OH YES...PLEASE!!! my soup was fantastic. apparently my body and taste buds really loves this little bean

I think a really good lentil soup needs olive oil and balsamic vinegar.

Lentil Bean Chili

1 1-oz. envelope dehydrated onion soup mix (from 2 oz. pkg)
4 cups water or vegetable broth
1 16 oz. can rinsed/drained garbanzos
1 15 - 19 oz. can chili beans
1 14.4 oz. can chopped stewed tomatoes with juice (or use fresh)
1 rib coarsley chopped celery
1 TBLS chili powder
2 tsp cumin
1 clove minced garlic
1/4 tsp red pepper flakes

In a large pot combine all ingredients. Bring to a boil, then reduce heat, cover and simmer for 20 mins. or until lentils are tender, stirring occasionally. Remove cover and let simmer another 30 mins. or until liquid is almost absorbed, stirring occasionally. Serve immediately.

This recipe came from a newspaper so I can't claim it as mine but it's so yummy. I've made double batches so I use all the soup mix.

YHD....many moose-thanks. i will definitely make this. i love chili and love that little lentil bean. i look so forward to getting me-self a little freezer.