Egyptian-Style Lentil Soup (from the Mediterranean Vegan Kitchen by Donna Klein) from Wendy

1 small red onion (about 4 ounces) sliced into very thin rings (optional)

4 tablespoons extra-virgin olive oil

2 medium yellow onions (about 6 ounces each) coarsely chopped

5 ounces (about 2 1/2 small) carrots, coarsely chopped

1 stalk celery, coarsely chopped

2 large cloves garlic, finely chopped 

1 1/2 teaspoons cumin seeds

1 teaspoon fennel seeds

4 cups vegetable broth (use the recipe posted above, or low sodium canned) 

4 cups of water 

1/2 cups of lentils, rinsed and picked over

1 small dried hot red chili pepper, left whole, or cayenne pepper to taste (optional) 

salt and freshly ground black pepper, to taste

juice of 1/2 large lemon (about 2 tablespoons) 

lemon wedges (optional) 

 Prehead the oven to 425F (220C). Place the red onion in a pan and toss with 2 T oil. Cover the pan tightly with foil and bake for 15 min or until  soften and fragrant. (For your health, I don't recommend using foil - use a lid instead) Remove from the oven an let stand, covered, until ready to use.

Meanwhile, in a large stockpot, heat the remaining oil over medium-low heat. Add the yellow onions, carrots, celery, garlic, cumin, and fennel seeds and cook, stirring occasionally until the vegetables are tender, about 15 minutes. Add the broth, water, lentils and chili if using, season lightly with salt and pepper. Bring to the boil over medium-high heat. Immediately reduce the heat partially cover, and simmer gently for 30 minutes, stirring occasionally. 

Uncover and simmer for 15 more minutes, stirring occasionally or until the lentils are very tender and the broth is slightly thickened. Remove and discard the chili. Stir in the reserved red onion and the lemon juice. Season with additional salt and pepper as necessary. Serve hot, passing the lemon wedges separately if desired.

Richard's favorite Lentil Soup

Olive oil
1 1/2 to 2 c. onions, diced
1 c. carrots, diced
1 c. celery, diced
3-4  cloves garlic, diced
1-2 t. fresh parsley, chopped finely
6 cups turkey stock or chicken bouillon
1 1/2 cups lentils (Sort, rinse, and drain)
1 regular size can diced tomatoes

Saute onions, carrots, celery, and cloves.  It may take ten to fifteen minutes because of the quantity.  Add the parsley, broth, lentils, and tomatoes.  Bring to a boil and reduce heat and cook until lentils are tender.  (approximately 40 minutes)  Place about half of the soup in blendtec or blender.  Pour back into pan and add more bouillon or broth, if needed.  Season with salt and pepper and a little balsamic vinegar.    Enjoy!

Sweet and Sour Lentils

2 1/2 c. chicken broth, far removed
1 c. red or green lentils
1/2 c. chopped onion
2 T. oil
4-6 T. lemon juice
1 1/2 to 2 T. sugar
 salt and pepper to taste
2 T. fresh parsley or cilantro, minced
12 t. sweet Hungarian paprika
Lettuce leaves

Heat broth and lentils in 2-quart saucepan; bring to a boil.  Reduce heat and simmer for 20-30 minutes, until lentils are done but haven't lost their shape.  Stir in remaining ingredients, first adding lesser amounts of lemon juice and sugar and increasing amount for desired flavor; stir carefully.  Sprinkle with paprika.  Serve warm or cold on a bed of lettuce leaves.  Makes 6 servings. 

Red Lentil Soup

Red Dal Soup
1 TBS olive oil
2 small red onions, chopped
3 cloves garlic, minced
1 TBS fresh ginger, minced
1 tsp cumin
1tsp coriander
1/2 tsp turmeric
1/2 tsp pepper
1/4 tsp cinnamon
1 cup red lentils, rinsed
sea salt to taste
5 cups water
1/2 cup fresh cilantro, chopped

Heat the oil in a large pot and add the onions.  Cook for about 4-5 minutes.  Add the garlic, ginger, cumin, coriander, turmeric, pepper, and cinnamon.  Cook for about 1 minute.  Stir in the lentils.  Add the water and bring it to a boil.  Reduce the heat to low and simmer for about 1 hour.  Stir in the chopped cilantro and serve. 

Sweet and Sour Lentils

2 ½ c. chicken broth
1 c. red or green lentils
½ c. chopped onion or 2 to 3 T. dried onions
2 T. oil to sauté the chopped onion, if using fresh
4-6 T. lemon juice
1 ½ to 2 T. sugar
Salt and pepper to taste
2 T. fresh parsley or cilantro, minced
½ t. paprika
Lettuce leaves

Heat broth and lentils in 2-quart saucepan; bring to a boil. Reduce heat and simmer for 20-30 minutes, until lentils are done but haven’t lost their shape. Stir in remaining ingredients, first adding lesser amounts of lemon juice and sugar and increasing amount for desired flavor; stir carefully. Sprinkle with paprika. Serve warm or cold on a bed of lettuce leaves garnished with cilantro. Makes 6 servings. (Recipe adapted from the Simply Colorado cookbook by the Colorado Dietetic Association.)

Spicy Hungarian Lentil Stew--Leslie Probert CEW 2007, Handout 26

7 c. water +
7 t. chicken bouillon
OR 4 cans of chicken broth
1 1/2 c. lentils, sorted and rinsed
1/3 c. dried onions
7 t. chicken bouillon
2 T. tomato paste
2 t. cumin
1/2 t. cayenne peper
1/2 t. dried, minced garlic
1/2 t. paprika
1 large bay leaf (remove before eating)
1 (12 oz.) can evaporated milk
2 T. flour

Combine all ingredients except milk and flour in a pot and bring to boil.  Simmer for 45 minutes.  Whisk flour into milk until here are no lumps.  Whisk into stew.  Return to boil while stirring and simmer 1 minutes.  Serves 5.