P&Q: Orange-scented Lentil Soup

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11 Responses to “P&Q: Orange-scented Lentil Soup”

  1. rosa March 11, 2013 at 2:19 PM #

    Sorry to be skipping ahead, I don’t have any lentil soup questions, but I do have an Ispahan Loaf Cake question. I have rose syrup (a huge bottle thank you very much so this had better be the best cake ever!) but I am struggling a bit to find rose extract. My grocery store sells rose water right next to all the extracts, but Dorie seemed to have been pretty clear that was not what she wanted us to use. I checked amazon and can order something called rose oil. Any idea which of these syrup vs. water vs. oil options is going to be the closest to rose extract? I’m confused!

    • Cher March 11, 2013 at 10:10 PM #

      I did find the Star Kay White extract on Amazon but it was a little pricey. If you don’t want to spend the money (which I would usually balk at), you could a) use a little rosewater (it would be less intense, but would still add an essence) or 2) go in a different direction and use a raspeberry or almond extract. If the rose oil is safe for consumption, you could try that (but use half the amount that you would for extract – oils tend to be stronger than extract).

      • rosa March 12, 2013 at 2:02 PM #

        Thanks for the tips. Amazon.de (the german version) doesn’t have the Star Kay White stuff and I can’t swallow paying for overseas shipping on top of what is probably already a pricey product. But I actually like your idea of going with raspberry extract instead. I think I’ll go with that.

  2. Kendra March 11, 2013 at 6:29 PM #

    I was able to buy the Rose Extract from Amazon…it is made by Star Kay White, the one Dorie uses.

  3. betsyp March 11, 2013 at 10:05 PM #

    I found rose extract at Sur La Table, same brand that Kendra mentioned. It was $8.95 for the bottle. Rose, if you like this cake, it can become a signature dish for you, “Rose cake by Rose”!

  4. Cher March 11, 2013 at 10:12 PM #

    Re: soup – I did have to add an extra 1-2 cups of broth to thin this one out. Maybe my lentils were just super-absorbent or somethng :-) I stirred in some parsley yougurt cheese that I had strained and thought the cream of the yogurt was a nice contrast. The soup definitely needed something to finish it off (at least for my tastes)

    • betsyp March 11, 2013 at 10:36 PM #

      So funny! I was remembering Diane pointing out that Dorie likes thin soups. I used just 1 quart of stock and the consistency was just right for us. The only thing is that I used the immersion blender (once again unsuccessfully, I’m always splattering), and I wish that I had pureed just half of the soup and left half the lentils whole.

    • onewetfoot March 11, 2013 at 10:53 PM #

      The amount of liquid in the recipe worked perfectly for me – not thin at all or too thick! Funny that we’ve had three different results so far. I didn’t use anything to finish the soup with, as we found it nice on its own, but I imagine the yogurt would be great with it, too.

  5. Mardi (eat. live. travel. write.) March 12, 2013 at 8:40 PM #

    I totally upped the ginger in this one and topped it with yoghurt and orange zest. I LOVED this.

  6. Lola's Kitchen March 13, 2013 at 9:19 PM #

    I found rose extract at a mid eastern food store. Pretty inexpensive too!

  7. Diane March 14, 2013 at 10:42 AM #

    Yes, this soup wasn’t on the thin side and I am skipping the rose extract. I’m just going to use rose syrup. I guess is that for my family and myself who have never eaten anything with rose flavoring less intensity will be better.

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