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Old 02-11-2012, 09:06 AM   #21
Senior Cook
Join Date: Feb 2012
Location: Central Kentucky---Where The Bluegrass Meets The Mountains
Posts: 266
Neither lentils, split peas, nor cowpeas need pre-soaking.

Just about all other beans benefit from it. Or you can use the so-called "quick cook" method, which consists of bringing them up to boil, then letting them sit for at least two hours. Change the water when ready to cook, and proceed as usual.

Most people spoil garden things by over-boiling them... if they are overboiled they have neither any sweetness or beauty. Hannah Glasse 1745
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recipe, soup

Lentil Soup This gorgeous soup can be traced all the way back to the Old Testament. In Genesis 25:29-34 you can read how Jacobís brother, Esau, sold his birthright as oldest son to his younger brother, merely for a bowl of Lentil Soup! So yes, this soup is truly delicious and comforting. Whether you should sell your birthright for it? Well, I will let you decide on that. My mom and I love to make this soup with brown lentils, as they are stronger flavored and hold their shape after being cooked. You can blend the soup after itís done, but for us itís all about the texture. We use beef stock but feel free to use vegetarian or chicken stock instead. Extra yummy, if you serve the soup with homemade croutons and some fried curry onion rings as garnish. Ingredients For the soup: 2 tbsp. of olive oil 1 onion, finely chopped 2 sticks of celery, finely chopped 1 large carrot, finely diced 1 leek, white part only, cleaned and finely chopped 350g (1Ĺ cup) brown lentils, washed and drained 2L Beef/Chicken/Vegetable stock 1 lime 1 tsp. ground cumin 1 tsp. salt ľ tsp. black pepper For garnish: 1 tbsp. of olive oil 2 onions, sliced in rings Ĺ tsp. mild curry powder 6 slices of old bread olive oil to drizzle over the croutons garlic/garlic salt Preparation For the soup heat the olive oil on medium heat. Add the finely chopped onions and gently fry without coloring for 10 minutes or until softened. Then add the carrot, celery and leek, again gently fry without coloring. Add the lentils, mix all ingredients gently and pour in your stock. Bring to boil and once boiling reduce the heat, simmer covered for at least 2 hours, stirring occasionally. When lentils are soft, stir in the cumin, lime, salt and pepper. While the soup is simmering, preheat the oven to 175 degrees C. or 350 degrees F. Slice each bread slice into cubes and sprinkle with olive oil and if you like, garlic or garlic salt. Place on a baking sheet and bake for approximately 15 minutes or until cubes are dried. Keep an eye on them while bake to make sure they donít burn. When you are about to serve the soup, fry the onions in olive oil and season with curry powder. Pour the ready soup into the serving dish, add the fried onions, croutons and enjoy! 3 stars 1 reviews
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