Here’s my version of the traditional lentil soup.
Makes 10-12 servings (2-3 quarts)
- 2 Tbls oil
- 1 medium (or 2 small) onion, diced
- 3 carrots, sliced into half-moons
- 1 stalk celery, diced
- 2 cloves garlic, peeled and minced or crushed
- 1″ piece of ginger root, peeled and grated
- 2 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1/2 tsp ground corriander
- 1/2 tsp ground cumin
- 1 pound (16 oz.) lentils, picked and rinsed
- 6-8 cups of vegetable stock (or combination of stock and water)
- 1-15 oz. can of diced tomatoes
- 1 Tbls red wine vinegar
- Sour cream and fresh parsley, for garnish (optional)
Place the oil in a large soup pot over medium heat. When the oil is hot, add the onions, carrots, and celery and saute gently until the onions are translucent, approximately 7-10 minutes.
Add the garlic, ginger, salt & pepper, and spices and heat until the spices release their aroma, 1-2 minutes.
Add the lentils and stock and/or water, stir well so everything combines. Bring to a boil, then lower the heat, cover, and simmer until the lentils are tender (approximately 1 hour), stirring occasionally.
Stir in the tomatoes and the vinegar. Continue cooking until all is heated, approx. 30 more minutes.
Serve with a dollop of sour cream, a sprinkle of fresh parsley, and a good loaf of bread.
NOTE: I used a combination of french-style green lentils (2/3 lb.) and small red lentils (1/3 lb.) because that’s what I had. Turns out this combination provides the perfect texture and consistency; the red lentils disintegrate into mush and thicken the soup without any pureeing. If you use hardier lentils, you may want to give the whole pot a whirl with the stick (immersion) blender after everything is all cooked to get it the consistency you like.
© 2010, Lucinda DeWitt