Dal Shorba - Indian Lentil Soup

So pressing on with the brave 'No animal bits will pass these lips for 30 days' challenge (Unless the animal in question is a fish, in which case all bets are off..., and ignoring anyone who says I shouldn't be eating eggs *fingers in ears* lalala I'm not listening) today we have a lentil soup.

Should Dal be classed as a soup?  It's the same as the fine line between soups and stew, but my guideline here is, if I feel like it should be classed as a soup then I'm including it in the blog.  After all, this version is certainly runny enough to be a soup, although it would go quite well with some rice.  I was told that it can be made either way, so before you write in, remember - I'm the boss of this blog (and I don't mean to come over all defensive, maybe it's the lack of animal flesh that's making me all aggressive...)

Also, the addition of hard boiled eggs is another random thing, which I'm sure I've seen done before but couldn't find actual proof of, but I did impulse buy an egg slicer from Ikea and have been aching to find an excuse to use it ever since (and after making this soup, pretty much everything that I've cooked has been garnished with thinly sliced boiled eggs, plus all visitors to the Soup Labs have been serenaded by a tune plucked out on the wires of said slicer)

Ingredients
250g Yellow Lentils
200g Green Beans
3 Eggs
1 Onion
1 Piece of Ginger
4 Cloves of Garlic
Juice of 1 Lemon
2tsp Turmeric
1tsp Cumin
1tbsp Tomato Pure
Fresh Coriander
Salt

Method
1.  Finely chop the onion, crush the garlic and grate the ginger.  Heat some oil in your soup pan then saute the onion until it starts to brown - about 6-7 minutes - then add the garlic and ginger and cook for another 2 minutes

2.  Add the tomato puree, turmeric and cumin and a little water, then cook down until the ingredients resemble a thick paste

3.  Wash the lentils and add them to the pan, as well as 1.2l of water, then season, bring to the boil and then cover the pan.  Simmer for 30 minutes, until the lentils are thoroughly cooked and starting to break up.

4.  Remove the pan from the heat, let cool and then blend the soup until smooth with a stick blender of food processor.  Return to the pan

5.  Hard boil 3 eggs

6.  Cut the green beans into 1cm pieces, add to the soup and reheat.  Let the beans cook through in the soup, adjust seasoning again and then serve

7.  Garnish with slices of boiled egg and freshly chopped coriander, and freshly made Naans.  Enjoy!

Ezogelin / Ezo The Bride Soup

A break this week from the Postcrossing adventure, but still an exotic soup.  The reason this one has popped up today is due to a number of factors.  Firstly Mrs Soup got sent some bulgur wheat as part of a Foodie Pen Pals package.  After staring at the package for some time, I realised that I'd never cooked with that, so away I went to Google and found a curiously named soup - Ezo The Bride Soup.

Now I'm a sucker for foodstuffs with odd names - hence Snert last week, and many others scattered around the blog - after all, it's a good a reason as any for trying something new and it appeals to my childish nature.

Ezo The Bride soup is a Turkish recipe, which apparently is given to Brides on the night before their wedding, and is named for a woman who apparently was married several times, kidnapped, had 9 children and died of Typhus.  I can only assume that this is a cautionary tale told to would-be brides to make their own impending nuptuals seem more enjoyable by comparison.  If any Turkish readers can enlighten me further then I'd be glad to hear the story - the wikipedia page contains scanty details, although apparently there was a film made of the story!

Also, due to the weather this week (you may have noticed a dusting of snow) this soup is brilliant as it's solid, warming and hearty, whether you are getting married or not...

Ingredients
1 Large Carrot
1 Large Onion
3 Cloves Garlic
3 Tomatoes
100g Red Lentils
75g Bulgur Wheat
50g Wholegrain Rice
1.5l Vegetable Stock
1tbsp Paprika
2tbsp Dried Mint
1tsp Cumin Seeds
1/2tsp Cayenne Pepper
A Pinch of Chili Flakes
Fresh Mint and Lemon Slices
 

Method
1.  Finely chop the onion and carrot.  Heat some oil in your soup pan, then cook the vegetables over a medium heat for 5 minutes, to soften them

2.  Chop the tomatoes and garlic finely, and add them to the pan, along with the paprika, chili flakes, paprika and cumin seeds.  Still them in and let them cook for another 3 minutes

3.  Add the lentils, rice and bulgur wheat, stir them into the vegetables and spices, and then add the stock, dried mint and some seasoning.  Bring the soup to the boil and then cover.  Simmer for 40 minutes, until all the grains are soft and cooked through.

4.  Transfer half of the soup to a food blender and blitz until it's smooth, then return to the pan

5.  Serve with fresh mint as a garnish and slices of lemon to squeeze over the soup.  Enjoy

Irish Lentil and Bacon Soup

Today we have our 3rd guest blogger, the wonderful Ms. Ella Rose, and yes, she's on twitter too, so why not give her a shout and a smile @missellarose.  This is all about her...

I have always been really into food and cooking from a young age. Watching and tasting everything I could to learn all the techniques and recipes I could remember! I suppose that this is when my (border-line crazy lady) obsession with recipes began.

I love trying new foods, reading and writing about them, and last year started my own blog www.gourmetgob.blogspot.com . I love the idea that people can share my food with me through the internet. It feels great to hear when someone has successfully replicated one of my own recipes in their home. I spend most of my time feeding anyone who’ll eat and have a loyal legion of tasters!

Between cooking and reading other people’s blogs I occasionally find time to sleep!

Reading other blogs is a great way to get ideas, and connect with like-minded people. That’s is how I found Soup Tuesdays Blog. We follow the same people on twitter and I think we have a similar style of cooking which is why I’m so pleased to be guest blogging!

Now down to the nitty gritty, I got this recipe is from my partner’s mother and it is a classic in Northern Ireland, everyone has their own take on it. I have chosen to grate the carrots which gives the soup a lovely texture, other examples are adding spinach, using ham hock instead of bacon and adding in curry powder. A word of warning if using curry powder only add in a little to avoid creating

Ingredients
240g (a packet) of smoked bacon chopped
One chopped onion
2 Cloves of garlic
250g Red split lentils
3 peeled carrots

Method
1.    Fry the bacon in a pan until crispy and golden brown, remove from the pan and set aside.

2.    Gently fry the onion until translucent, then add in the garlic and cook for a further 5 mins. Add the bacon again to the pan, lentils and the stock.

3.    Cook for 30-40 mins until thickened, 15 mins before the end grate the carrots in.
Serve with crusty fresh bread, garlic bread or cheese on toast - perfect!

Faki Lentil Soup

Ahh the lentil.  Butt of so many jokes when it comes to vegetarian cooking, but invaluable in making so many delicious soups, casseroles and even pate. For years, all I could think about when I heard about anyone cooking with lentils was Neil from The Young Ones.  Indeed, I suspect that he did more to set back the cause of the humble pulse, and probably vegetarians as a whole, than anything else I can think of.

But now I'm a bit addicted to them, which is something I never thought I'd say, what with being a ravenous carnivore and all (like a T-Rex from Jurassic Park, but less likely to eat Bob Peck - he's all gristle anyway, I've heard...) and I use them in all sorts of things, from being the basis of veggie chillies, lasagnes and Shepards pies (is it still a Shepard's Pie if there is no actual Shepard, umm, meat in it?  Answers in the comments section please...)