One was vermouth, rum, and bitters, and the other was…<goes to check>…oh, it’s not even alcoholic, it’s just something to drink.
What does it say about me that when I see “Lentil drink” I just naturally assume it’s a cocktail?
The CookingBites recipe challenge: lentils (any type, any form)
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What does it say about me that when I see “Lentil drink” I just naturally assume it’s a cocktail?
ElizabethB
Legendary Member
Ask MypinchofItaly. I am sure she would be willing to share. I don't like to share another person's family recipe without getting permission first. Some people are very protective of their family recipes.
A friend of my stepson has gifted us with really good homemade Italian sausage made by his dad. I begged for the recipe. I had to laugh. His Father has refused to give the recipe to his children until he dies. It will be part of their inheritance.
You have mastered entering the challenge perfectly!
One thing I would say though is that not all lentil soups are the same. They can be very different depending on the country of origin or the type of lentils used. Or indeed a lot of other variables.
My tastebuds have just smacked me around the ear.
Lentils with that concoction, no way.
blades
Über Member
As long as it has lentils, bacon and stock it works for me. Thanks for the master degree.
msmofet
🌹 🍉 Still trying to get it right.
Never had bacon (or stock I usually just use water in my soup) in lentil soup.
blades
Über Member
Let me recommend bacon highly. For me it makes lentil soup worth making. I just cook it in a skillet cut it up and add it along with the bacon drippings to the soup pot. Your way sounds healthier.
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I'm with you on that first one.
I do have a vegetable stock that we love and I often drink as a drink by itself (different concentration and in the directions on the packet) but there are one or two soups I make that benefit from water not veg stock
PabloLerntKochen
Über Member
There are many parts of pork I like in lentil soup. Ham, neck and hogs do very well in soups in general. When cooked in one piece they stay more juicy 
Here’s my first one:
Recipe - Lentil Sloppy Joes
Let’s get out of the way that while this is a vegan recipe, I made a couple of substitutions, so what’s pictured below isn’t vegan. I doubt it affected the finished product any, though.
Started with some pretty basic ingredients, red lentils standing in for the ground beef I’d usually include.
Cooked the lentils in one pan, the sauce ingredients in another, then introduced them to each other:
I decided to make this similarly to the “sloppy joe special” we had in Pennsylvania recently, adding some cheese, just for MrsT:
I made mine open-faced and that’s pictured in the daily nibbles topic.
The verdict? Quite good! Taste is fine, because so much of that in a sloppy joe comes from the sauce. The texture isn’t exact, but it’s close.
MrsT, though not as enthusiastic as she’s been with other recent challenge entries, still requested I not lose this one.
Recipe - Lentil Sloppy Joes
Let’s get out of the way that while this is a vegan recipe, I made a couple of substitutions, so what’s pictured below isn’t vegan. I doubt it affected the finished product any, though.
Started with some pretty basic ingredients, red lentils standing in for the ground beef I’d usually include.
Cooked the lentils in one pan, the sauce ingredients in another, then introduced them to each other:
I decided to make this similarly to the “sloppy joe special” we had in Pennsylvania recently, adding some cheese, just for MrsT:
I made mine open-faced and that’s pictured in the daily nibbles topic.
The verdict? Quite good! Taste is fine, because so much of that in a sloppy joe comes from the sauce. The texture isn’t exact, but it’s close.
MrsT, though not as enthusiastic as she’s been with other recent challenge entries, still requested I not lose this one.
Here's a recipe that I adapted from Julie Sahni's book " Classic Indian Vegetarian and Grain Cooking". She used black urid dal, I used Beluga lentils, and I also fiddled around with the spices. Anyway - a very tasty dish indeed.
Beluga Lentils with Spinach and Spicy Tomato Butter
Beluga Lentils with Spinach and Spicy Tomato Butter
blades
Über Member
Just a thought. In my view lentils don't have all that much flavor but they are nutricious. As you suggest, they take on the flavors with which they are combined. It looks like we cooks can conjure up the use of lentils in nearly any type of recipe without causing a problem with flavor. I think it is a good thing because adding nutrition to a dish is a positive thing. Yours is yet another creative application of this little legume. Glad it worked out.Here’s my first one:
Recipe - Lentil Sloppy Joes
Let’s get out of the way that while this is a vegan recipe, I made a couple of substitutions, so what’s pictured below isn’t vegan. I doubt it affected the finished product any, though.
View attachment 104357
Started with some pretty basic ingredients, red lentils standing in for the ground beef I’d usually include.
Cooked the lentils in one pan, the sauce ingredients in another, then introduced them to each other:
I decided to make this similarly to the “sloppy joe special” we had in Pennsylvania recently, adding some cheese, just for MrsT:
I made mine open-faced and that’s pictured in the daily nibbles topic.
The verdict? Quite good! Taste is fine, because so much of that in a sloppy joe comes from the sauce. The texture isn’t exact, but it’s close.
MrsT, though not as enthusiastic as she’s been with other recent challenge entries, still requested I not lose this one.
Started with a sandwich, moving on to soup:
Recipe - Lentil Soup with Sausage and Fennel
I know, I know…lentil-sausage soup isn’t stretching any boundaries, and we topped out at 91F today, so not exactly soup weather…but this really hit the spot.
I’d strongly suggest including the sour cream and (especially) the hot sauce - the creaminess sort of pulls it all together, and the little sour acid taste from the hot sauce really brightens it up.
I was planning on freezing the rest of this, but I think it’ll be on repeat for tomorrow!
Recipe - Lentil Soup with Sausage and Fennel
I know, I know…lentil-sausage soup isn’t stretching any boundaries, and we topped out at 91F today, so not exactly soup weather…but this really hit the spot.
I’d strongly suggest including the sour cream and (especially) the hot sauce - the creaminess sort of pulls it all together, and the little sour acid taste from the hot sauce really brightens it up.
I was planning on freezing the rest of this, but I think it’ll be on repeat for tomorrow!
I'm really not doing well here. Lentils are right up my street and I have tons of ideas and plenty of lentils of all types. Yet somehow I haven't yet cooked anything for the challenge. Its partly the current intense heat here which slammed in when I was about to cook something. Its also partly through indecision (too many ideas/recipes). I think I over researched!