Lentil Soup
Lentil soup always reminds me of the time I spent in New York. The east coast winter was pretty harsh on this California girl. I used to put on layers of clothes before heading out the door. There was a deli across the street from my apartment that always had hot lentil soup (and the best baklava in town). I’d stop by the place at least three times a week for a cup of soup to warm me up.
Now that I am back in California, I am still used to having lentil soup in the colder months. Though the winters here are much milder, a pot of soup on the stove still brings me a tremendous amount of warmth and comfort.
Lentils are one of my favorite legumes. They are very high in protein, making them a great ingredient for vegetarians. I used two types of lentils in this recipe. The red lentils cook down very easily, blending into the soup and thickening it. The green lentils are firmer. They maintain their shape in a soup and add a nice texture.
This soup has a smokey taste from the cumin and coriander. The spices are balanced by the sweetness from the onions and the carrots. I liked to add some red chili pepper flakes for a spicy kick, but you can eliminate it if you don’t like heat.
Soup is very versatile, especially a hearty one like this. You can serve it as a first course for dinner, have it with a sandwich for lunch or heat it up with some crusty bread for a midnight snack.
It’s an especially chilly night here and I am snacking on this soup as I am typing up this post. Trust me, make this and it will instantly warm you up—no matter how cold your winters are.
Lentil Soup
- French green lentils, 1/2 pound, rinsed
- Red lentils, 1/2 pound, rinsed
- Olive oil, 2 tablespoons
- Onions, 2 medium, finely diced
- Garlic, 3 cloves, minced
- Salt, 1/2 tablespoon
- Pepper, 1 teaspoon
- Cumin, 1 teaspoon
- Coriander, 1/2 teaspoon
- Red pepper flakes, 1/2 teaspoon
- Dried thyme, 1/2 teaspoon
- Carrots, 2 medium, finely diced
- Tomatos, 4 medium, diced
- Button mushrooms, 10, sliced
- Spinach, 3 cups, packed, chopped
- Parmesan cheese, grated, for serving
Soak lentils in water for 15 minutes. Drain and set aside.
Saute onions and garlic in garlic oil in a large saucepan or stockpot for 10 minutes or until the onions are translucent. Add salt, pepper, cumin, coriander, thyme and red pepper flakes. Cook for 2 minutes.
Add 6 cups of water, lentils and carrots to the pot. Bring to a boil. Add tomatoes and mushrooms. Cook for 50 minutes or until the lentils and vegetables are soft, stirring occasionally. Add spinach and cook for another 10 minutes. Taste for seasoning.
Serve with the some parmesan cheese.
Serves 6.