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By Julie Rothman and Julie Rothman,SPECIAL TO THE SUN | February 2, 2005
Betty Koss of Amherst, Mass., was looking for a simple recipe for hearty Italian Lentil Minestrone Soup. George DiVito from Springdale, Ark., sent in his favorite recipe for Italian Lentil Soup. It was easy to prepare and, when paired with a nice loaf of bread and a salad, made a wonderful supper on a cold, snowy night. I followed DiVito's suggestion and drizzled the bowls with olive oil and a generous amount of freshly grated parmesan cheese. Recipe requests Isobel Clayton of Santa Rosa, Calif.
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ENTERTAINMENT
By Richard Gorelick and Richard Gorelick,Special to The Baltimore Sun | January 29, 2009
The first incarnation of Kader Camara's Cafe Mocha was a small shop on Howard Street's Antique Row. There, customers had the joy of discovery. Maybe they would come in for an investigatory cup of cappuccino and a pastry and leave with some of Camara's healthful cafe fare. Before long, Camara's food, especially his sandwiches, many of them sprinkled with North African or Caribbean influences, developed a good reputation. Last fall, Camara, a native of Guinea, moved Cafe Mocha into the renovated Railway Express building.
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FEATURES
By Ruth Cousineau and Ruth Cousineau,EATING WELL | October 25, 1998
Canned soup tends to be one of those fine, old-fashioned pantry basics that rarely warrant a second thought: Simply open, heat and eat. Lentil soup, however, which is quite nutritious as well as convenient, can be turned into a distinctly modern meal without a lot of effort.One cup of canned lentil soup has only 140 calories, 2 grams of fat and 7 grams of dietary fiber. At 9 grams per serving, it's a good source of protein as well.Here are some lentil soup quickies.Spicy SizzleIn a saucepan, bring one 19-ounce can lentil soup and 1 tablespoon fresh lemon juice to a simmer.
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | February 28, 2007
A Lenten favorite, lentils long have been served as a low-fat meat substitute. The lens-shaped legume dates to biblical times. A plant source of protein that cooks quickly, lentils remain an important food staple in many cultures around the world. Want even more bang for your buck? Lentils also contain iron, calcium, magnesium, heart-healthy soluble fiber, phytochemicals and folate, a B vitamin that helps the body manufacture blood cells. Many foods, such as rice, cereals and breads, are fortified with folic acid, but this French Lentil Soup is naturally high in folate.
FEATURES
March 27, 2002
Item: Coco Pazzo canned soups What you get: 2 servings Cost: About $2 Nutritional content: Lentil Soup with Thyme - 220 calories, 6 grams fat, 1 gram saturated fat, 610 milligrams sodium, 30 grams carbohydrate, 3 grams sugar Preparation time: Warm and serve Review: The latest undertaking of chef, restaurateur and cookbook author Pino Luongo is a line of vegetarian soups bearing the name of his chain of restaurants, Coco Pazzo. I tried the Tuscan Lentil Soup with Thyme and found it rich with flavor.
FEATURES
By Anne Marie Weiss-Armush and Anne Marie Weiss-Armush,Universal Press Syndicate | February 13, 1994
The new crescent moon on Feb. 10 marked the beginning of the Muslim observance of Ramadan.For a month, Muslims around the world abstain from food, drink, smoking and sex between dawn and sunset. An exercise of empathy and compassion, Ramadan helps people identify with the problems of the less fortunate.Refraining from all foods and liquids, including water, is a challenge to the body. The evening meal after each day of fasting should be filling, without putting a strain on the digestive system.
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | February 28, 2007
A Lenten favorite, lentils long have been served as a low-fat meat substitute. The lens-shaped legume dates to biblical times. A plant source of protein that cooks quickly, lentils remain an important food staple in many cultures around the world. Want even more bang for your buck? Lentils also contain iron, calcium, magnesium, heart-healthy soluble fiber, phytochemicals and folate, a B vitamin that helps the body manufacture blood cells. Many foods, such as rice, cereals and breads, are fortified with folic acid, but this French Lentil Soup is naturally high in folate.
FEATURES
By Eating Well | March 3, 1993
Making soup used to be an all-day project, since homemade stock takes hours to prepare. But if you can find a canned stock you can cut hours off cooking time without compromising taste.The following nutritious soups can be prepared in less than an hour. Low-fat milk thickened with a bit of cornstarch gives "Down East" fish chowder body and creaminess -- without the cream. A slightly sweetened chicken broth gives Swedish cabbage soup with meatballs its delicate flavor, which is accompanied nicely by Swedish rye crisps.
FEATURES
By Colleen Pierre, R.D. and Colleen Pierre, R.D.,Contributing Writer | March 30, 1993
Lunch is "in the bag" for more and more Americans.Nearly 11 percent of all Americans carry their lunch from home every day, according to research by the NPG Group in Chicago. And the numbers have been gradually increasing for the last 10 years.Brown bagging is a winner because it puts you in control. It's a lot like packing your own parachute -- you know it was done right.Your word is law on cost, quality, fat, fiber and calories.According to the NPG survey, contents have been changing.When the average American carried 42 meals from home in 1984, 71 percent of them contained a sandwich.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | December 8, 2004
There's a cute little print on the wall of the Al Pacino Cafe in Mount Vernon revealing that beneath the Egyptian pyramids sits a homey, wood-burning pizza oven. Who knew! The image is apt. Nearly 15 years ago, the cafe opened and helped broaden Baltimore's culinary horizons by turning out both good pizza and enticing Middle Eastern specialties. Today, the cafe is part of a three-restaurant chain, with outposts in Pikesville and Timonium. After many years away, we returned to the cafe recently and found it mainly satisfying, but a bit off its game.
FEATURES
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | December 16, 2006
I don't know whether I am coming or going this time of the year. My "to do" list seems to get longer every day. "Finish buying the Christmas presents, mail out the cards, decorate the tree," I write on our calendar, and my gregarious husband adds, "Have a party." I love to entertain during this season, but this December, I seem to have less free time than usual, so I've decided to combine one of my holiday tasks with entertaining by hosting a small "trim the tree and soup supper." My husband is ecstatic because he is not a natural-born tree trimmer.
NEWS
By Julie Rothman and Julie Rothman,SPECIAL TO THE SUN | February 2, 2005
Betty Koss of Amherst, Mass., was looking for a simple recipe for hearty Italian Lentil Minestrone Soup. George DiVito from Springdale, Ark., sent in his favorite recipe for Italian Lentil Soup. It was easy to prepare and, when paired with a nice loaf of bread and a salad, made a wonderful supper on a cold, snowy night. I followed DiVito's suggestion and drizzled the bowls with olive oil and a generous amount of freshly grated parmesan cheese. Recipe requests Isobel Clayton of Santa Rosa, Calif.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | December 8, 2004
There's a cute little print on the wall of the Al Pacino Cafe in Mount Vernon revealing that beneath the Egyptian pyramids sits a homey, wood-burning pizza oven. Who knew! The image is apt. Nearly 15 years ago, the cafe opened and helped broaden Baltimore's culinary horizons by turning out both good pizza and enticing Middle Eastern specialties. Today, the cafe is part of a three-restaurant chain, with outposts in Pikesville and Timonium. After many years away, we returned to the cafe recently and found it mainly satisfying, but a bit off its game.
FEATURES
March 27, 2002
Item: Coco Pazzo canned soups What you get: 2 servings Cost: About $2 Nutritional content: Lentil Soup with Thyme - 220 calories, 6 grams fat, 1 gram saturated fat, 610 milligrams sodium, 30 grams carbohydrate, 3 grams sugar Preparation time: Warm and serve Review: The latest undertaking of chef, restaurateur and cookbook author Pino Luongo is a line of vegetarian soups bearing the name of his chain of restaurants, Coco Pazzo. I tried the Tuscan Lentil Soup with Thyme and found it rich with flavor.
NEWS
By Susan Nicholson and Susan Nicholson,Universal Press Syndicate | July 25, 1999
This week's menusEach day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost- cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick.Sunday/FamilyYou'll...
FEATURES
By Ruth Cousineau and Ruth Cousineau,EATING WELL | October 25, 1998
Canned soup tends to be one of those fine, old-fashioned pantry basics that rarely warrant a second thought: Simply open, heat and eat. Lentil soup, however, which is quite nutritious as well as convenient, can be turned into a distinctly modern meal without a lot of effort.One cup of canned lentil soup has only 140 calories, 2 grams of fat and 7 grams of dietary fiber. At 9 grams per serving, it's a good source of protein as well.Here are some lentil soup quickies.Spicy SizzleIn a saucepan, bring one 19-ounce can lentil soup and 1 tablespoon fresh lemon juice to a simmer.
FEATURES
By McClatchy News Service | April 7, 1993
Mother Hubbard wasn't a whiz at stocking her cupboard. Lots of us aren't either.It might seem cheeky for one breadwinner/cook to tell another breadwinner/cook what he or she should hoard in the pantry, meaning cupboard and refrigerator, for last-minute dinners. A pantry, after all, is purely personal.One woman's chicken salad may not be a man's idea of the evening meal. To say nothing of offspring whose palates have been stunted by weird green teen-age turtles.But you have to start somewhere.
FEATURES
By Mary Maushard | February 7, 1991
There's a new kid on Federal Hill and he's making friends fast.Tabrizi's, open since December in what used to be the Soup Kitchen, is quickly becoming a neighborhood favorite, at least based on our recent weeknight experience and the report from our waiter.It's easy to understand why.* Tabrizi's is an attractive and interesting restaurant. You walk past the small, open kitchen to the two dining rooms, one behind the kitchen and the other, the "balcony," on the second floor.* The staff is friendly, relaxed and seems to genuinely enjoy being here.
FEATURES
By Eating Well Magazine | April 19, 1995
When there is next to nothing in the refrigerator, canned soup in the cupboard provides a satisfying last resort. A few ordinary ingredients will change a predictable soup into an unexpected delight.The traditional match of potato and caraway adds dimension to a cream of celery soup base.German Potato SoupServes 32 teaspoons vegetable oil, preferably canola oil1 small onion, finely chopped1/2 teaspoon caraway seeds1 10-ounce can condensed cream of celery soup, preferably reduced-fat1 1/2 cups skim milk1 cup diced boiling potatoes1/2 cup buttermilk1 tablespoon chopped fresh dill, or 1 teaspoon dried dillsalt and freshly ground black pepper to tasteHeat oil in a saucepan over medium-high heat.
FEATURES
By Felicia Gressette and Felicia Gressette,Knight-Ridder News Service | January 18, 1995
Lorna Sass is pretty tired of hearing those same old stories about exploding pressure cookers from people who have never even tried to use one. Despite her preaching the gospel of the pressure cooker for the last five years, the world remains full of unbelievers -- and their anecdotes.Ms. Sass says: "I've been hearing them since '89, and I have a lot of trouble smiling now. . . . People didn't use them properly, and the pressure cooker got a bad reputation, which is holding on tenaciously."
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