The Saturday Simmer: Red and brown lentil soup recipes
Whenever I hear the word earthy in relation to food, I think of lentils. It's not just the color; it's the meaty texture, the aroma, the "mouth feel" of lentils as they collapse into a heady broth. One of the world's healthiest foods, lentils make the best base for soup, whether seasoned with curry spices, paired with spicy sausage, or brightened with salty cheese and lemon, as in this Greek lentil soup with red pepper and feta, from The Perfect Pantry. In addition to being a nutritional powerhouse food, brown lentils are budget-friendly and available in every supermarket. I buy red lentils in large packages in Indian grocery stores, and I use the two types interchangeably in most soup recipes.
Lots and lots of lentil soup recipes caught my eye this week:
Lentil soup with sausage, chard and garlic, from Smitten Kitchen
Red lentil soup with lemon, from 101 Cookbooks
Greek lentil soup with red pepper and feta, from The Perfect Pantry
Lentil soup with sweet potatoes and spinach, from Two Peas & Their Pod
Lentil soup with coriander and cumin, from FatFree Vegan Kitchen
Lentil soup with ground beef and brown rice, from Kalyn's Kitchen
Colombian-style lentil soup, from My Colombian Recipes
Turkish red lentil soup with sumac, from eCurry
Pork and lentil soup, from La Fuji Mama
Spicy Egyptian lentil soup, from A Farmgirl's Dabbles
Hearty lentil and black bean soup with smoked paprika, from Cookin' Canuck
Which will you try first? What intrigues you? Please leave feedback on the original recipe post, and let us know if you've made or adapted any of these recipes. See you next Saturday, and every Saturday, with more soups, stews and chili.
[All photos used with permission.]