/ck/ - Food & Cooking

[Anonymous No.10281255]

what are the prerequisites for a top tier lentil soup?

[Anonymous No.10281280]

europe level poverty

[Anonymous No.10281298]

>>10281255
Jamboneau, carrots, potatoes, onions, garlic and herbs.

[Anonymous No.10281352]

use only red lentils as your lentil, get these cooked

soften some onions in butter on a low heat, add garlic & a mix of both fresh and dried chillies to the pan just before onions are done

add tinned tomatoes (actually better than fresh for this as the acidity help)

simmer then add stock until the consistency is right, then blend - not too thin though

add a bit of butter and a big squeeze of lemon juice to the bowl as you serve

[Anonymous No.10281369]

>>10281255
just take a dump in some hot water

wa la

[Anonymous No.10281375]

>>10281352
>red lentils
Stopped reading here. dupuy lentils or bust.

[Anonymous No.10281993]

Onions, carrots, garlic, (potatoes/celery optional), canned tomatoes, herbs/spices. Cook veggies down in butter, add garlic till fragrant, add stock and washed lentils, cook covered till lentils are soft, remove a small portion and blend until smooth and add back to main portion of soup.

wa la!

[Anonymous No.10283091]

>>10281255

For brown lentils I use a ton of peppers. The earthiness balances out well with the heat and savory flavor. Broth, peppers, bay leaf, and squash. Achiote squash when I can get it.

[Anonymous No.10283141]

>>10281369
I was raised on lentils and this is truth
Fucking hate those things

[Anonymous No.10283330]

a crock pot and a lot of spice

[Anonymous No.10283357]

>>10281352
>>10281993
>>10283091
>>10283330
>No ham hocks or bacon to compliment the natural earthiness of overcooked soggy lentils

[Anonymous No.10283371]

>>10281369

[Anonymous No.10283827]

the most important thing is that you use professional grade lentils