To tell fibs for a soup recipe

[Soupreme]

Last week I was out for my works Xmas lunch. Overall the lunch was pretty decent, but the starter, lentil soup, was out of this world. It was the most amazing soup I've ever tasted! Seriously I almost cried.

The past week I've thought about the soup every night, thinking of how i can get my hands on the recipe.

If I simply phone the restaurant and say OMG your soup was amazing please give me the recipe I'm certain they'll say no.

Is it wrong to say I had a funny reaction to the soup please give me a list of all the ingredients (preferably with quanitites)?

Or could I say I'm coming to your restaurant and I have funny allergies what's in your lentil soup exactly?

Help I need this recipe! The restaurant is a long drive from my work and home so DH will be like I'm not driving ☓ miles for a bowl of soup.

If I don't get this recipe I will regret it forever. Santa if you're up there i take back my request for Dreamgirls tickets please can you get me this recipe!

There is a soup I make once a week that is vegetarian and lentil based....it's Egyption street food style soup
..it's the most flavoursome thing I've ever eaten! If anyone wants the recipe.

I was really hoping this would top Hugh F-W’s lentil and bulgur wheat soup with mint - flavoured oil, but it sounds pretty much like all the lentil and vegetable soups I’ve tasted in the past.

I would LOVE that recipe PumpernickleInaWarehouse!

SuburbanRhonda the block of butter must be the key. I'm not sure I fancy trying it tbh, my lentil soup recipe sounds fairly similar, except with red lentils and I'd be raging if I ruined a pot and made it inedible.

Ooh I must try this

pumpernickel please can I have the Egyptian soup recipe? Sounds amazing!

Please can I have the Egyptian soup recipe?

Another request for the Egyptian soup recipe, please.

flavia

I think you’re right about the butter. I’ve heard people say the reason why restaurant Indian food tastes so great is the shitload of ghee and salt they add.

Can I have the Egyptian soup recipe too please ?

Yep Egyptian soup recipe request here

Give me the Egyptian soup please!

I have 3 bags of out of date green lentils that need used but always put red lentils in my soup. Can I just use green? I'd feel wrong somehow!

Other than veg broth, my staple is roasted curried butternut squash with coconut milk.

Also made a lovely roasted celeriac soup in an effort to recreate a restaurant experience

I would just ask. The chef would probably be v pleased at how much you enjoyed it.
Having said that, I am reminded of the devious lengths Miss Mapp went to, to nick Lucia's recipe for Lobster a la Risehome, and how it ended with them both being swept away to sea on an upturned kitchen table - just as long as you don't go to those lengths, OP!

I make the egyptian one - it's from a book called My Egyptian Grandmother's Kitchen. The foreword of which is the most (typically egyptian) annoying and up itself pile of crap ever, completely deluded, but hey ho... If you've lived there and cooked there, you'll know what I mean

Once you have adjusted the recipes in this book to less heart-attack inducing levels of fat and salt, and as long as you know the basics of cookery, it is possible to make proper egyptian dishes using this book, although molokeya is a very individual thing and everyone thinks they make the best...

This is what I made the other day - but with olive oil (the book refers to Ghee) I also cook the onions/potatoes gently to begin with rather than add fried onion afterwards, I didn't do the fried pita bread wedges either

YIELD Makes 4 servings
INGREDIENTS
1 tablespoon ghee (clarified butter, see Tips, below)
2 rounds pita bread, each cut into 9 wedges
1 pound dried yellow lentils
1 medium tomato, quartered and seeded
1 medium potato, peeled and cut into 1 inch slices
1 medium carrot, peeled and cut into 1 inch slices
2 teaspoons salt
1 tablespoon corn oil
1 large onion, finely chopped
3 cups beef stock or canned beef broth
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley
PREPARATION
In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.

I have a cracking green lentil soup recipe - in a book at home, this is the closest to it:

www.geniuskitchen.com/recipe/lentil-soup-with-bacon-428772

READY IN: 45mins SERVES: 4
UNITS: US
INGREDIENTS Nutrition
2 slices bacon, chopped
1 onion, chopped
2 carrots, sliced
1 1⁄2 cups dry green lentils, rinsed
6 cups chicken broth
1 bay leaf
1 teaspoon cumin
1⁄4 cup fresh parsley, chopped
DIRECTIONS
In a saucepan, brown the bacon. Remove the bacon and set aside.
Add onion and carrots, cook 5 minutes.
Add lentils, chicken broth and bay leaf.
Let simmer 25 to 30 minutes.
Add the bacon, cumin and parsley.

Wonderful thank you-I'm on it as soon as there's freezer space (I'm squatting a Christmas pudding in the tiny work freezer tomorrow! 😬)

Sorry it's late..Google Waitrose Egyption lentil soup recipe. Will come straight up. It's amazing. But I add way more spice that recipe says

Trying Pumpernickel's soup today.

Will try Hissy's as soon as I get green lentils.

Bit late to the party but I don't see many soup reports here. Anyone tried one which was amazing and care to share?

I messed up my last two batches by adding other fridge crap / way too salty gammon stock, so I'm going back to basicz with my next batch. My recipe is bloody tasty and is as simple as:

Fry one medium onion until soft
Add 150g lentils and stir until oil is soaked up
Add 1litre chicken stock (I think I used from a cube)

Cook until lentils are soft enough, then blend.

It is so tasty and so incredibly simple. I feel a fraud writing it down. I'm not sure carrots or other stuff improve it. Maybe some extra butter would be good though. And a small amount of gammon stock or bacon fat, just not a whole litre of salty ham juice - inedible soup which I had to add two tins of tomatoes and some cream to to make it edible, and then it wasn't even that nice

I made my usual lentil soup but put in a massive wedge of butter. It really was very good if decidedly more unhealthy than usual

I made this one at the weekend, mainly because I had some spinach that needed using.

https://www.google.co.uk/amp/s/www.bbcgoodfood.com/recipes/1959647/creamy-lentil-and-spinach-soup-with-bacon%3famp

Didn't bother with the bacon. It was nice by not a game changer. I'm going for a huge slab of butter next time.