Anonymous wrote:Ina Garten has a good one, pretty sure she adds sausage at the end. Yum.

+1

Ina Garten has a good one, pretty sure she adds sausage at the end. Yum.

I've never used precooked lentils, but this is the soup that I make:

In pot, saute chopped onion, carrot, bay leaf in olive oil. Add in chicken broth, lentils, garlic powder, pepper, diced potato (I sometimes substitute cauliflower).

I bring to boil and then reduce heat and simmer. When almost done, I add 2 T of lemon juice.

I use red lentils in this soup, they do have a "mushy" texture when fully cooked.

I always add tomato paste to lentil soup. Makes it very rich.

This sounds odd but bear with me, it's excellent.

Sautéed a small onion and when it's almost brown add in about 1/2 cup chopped dried apricots. Pour in chicken or veggie stock (maybe the whole container, of half that half water), a tsp of cumin, a tsp of dried mustard, a tbsp or two of balsamic vinegar, and add the lentils.

Serve with crusty bread. I usually add a tart green veggie like garlicky crispy spinach or something as a side.

I overcooked a giant pot of lentils that I was making to put in the freezer and pull out as necessary. They are pretty much all mush now, but instead of throwing it all out, I figured I could probably turn them into several varieties of soup...

So, does anyone have any good ones?