{"id":16880,"date":"2021-10-17T22:12:04","date_gmt":"2021-10-18T02:12:04","guid":{"rendered":"https:\/\/scruss.com\/blog\/?p=16880"},"modified":"2021-10-17T22:12:04","modified_gmt":"2021-10-18T02:12:04","slug":"lentil-soup","status":"publish","type":"post","link":"https:\/\/scruss.com\/blog\/2021\/10\/17\/lentil-soup\/","title":{"rendered":"Lentil Soup"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>6 cups vegetable stock (or 3 veggie stock cubes + 6 cups water)<\/li><li>3-4 medium onions, chopped roughly<\/li><li>4-6 medium carrots; half chopped roughly, half grated<\/li><li>2 cups red split lentils<\/li><li>4-6 tbsp olive oil<\/li><li>2 tbsp baking soda (for soaking lentils)<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Optional ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1 tbsp prepared Dijon mustard<\/li><li>1 tbsp sweet paprika<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Lentil Preparation<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Rinse and drain lentils at least three times: they should no longer clump, and rinse water should not be very cloudy<\/li><li>Soak lentils in water with baking soda for at least an hour, occasionally stirring gently<\/li><li>Rinse lentils and soak for at least an hour in clean water; drain.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Bring stock to a boil in a large pot. Add grated\/chopped carrots and half the olive oil<\/li><li>Fry onions in the rest of the olive oil until translucent, optionally with paprika<\/li><li>Add fried onions to soup pot. Stir in Dijon mustard, if desired<\/li><li>Cover and allow to low boil for 5-10 minutes<\/li><li>Stir in drained lentils, and bring to a robust simmer<\/li><li>Cover and simmer for 15 minutes.<\/li><li>Serve and season to taste.<\/li><\/ol>\n\n\n\n<p>Notes<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>This is based on my parents&#8217; various lentil soup recipes from Scotland. They might use a ham or lamb-bone based stock<\/li><li>Until recently, I&#8217;d been overcooking the lentils. Red split lentils are quite delicate, and soaking and lightly simmering gives a pleasing result<\/li><li>The soaking in baking soda stage helps to de-gas the lentils<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 6 cups vegetable stock (or 3 veggie stock cubes + 6 cups water) 3-4 medium onions, chopped roughly 4-6 medium carrots; half chopped roughly, half grated 2 cups red split lentils 4-6 tbsp olive oil 2 tbsp baking soda (for soaking lentils) Optional ingredients 1 tbsp prepared Dijon mustard 1 tbsp sweet paprika Lentil [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Lentil Soup recipe","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[2],"tags":[3294,1327,3295],"class_list":["post-16880","post","type-post","status-publish","format-standard","hentry","category-goatee-stroking-musing-or-something","tag-lentil","tag-recipe","tag-soup"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pQNZZ-4og","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/posts\/16880","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/comments?post=16880"}],"version-history":[{"count":1,"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/posts\/16880\/revisions"}],"predecessor-version":[{"id":16881,"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/posts\/16880\/revisions\/16881"}],"wp:attachment":[{"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/media?parent=16880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/categories?post=16880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scruss.com\/blog\/wp-json\/wp\/v2\/tags?post=16880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}