lentil soup



I’ve been craving lentils for days. I want them everywhere – in wraps and patties, in Ethiopian takeout from my favorite restaurant in Grand Rapids, Little Africa, and now – in a straightforward, hearty soup that carries you through a Michigan December day.

The December issue of Food & Wine magazine has an interview with the owner/executive chef of Copenhagen’s Noma restaurant, René Redzepi (the top entry on my Restaurant Bucket List) talking about how we should eat our vegetables not because they’re good for us, but because they are delicious. That’s been echoing in my head as I made this soup – sure, it may have plenty of health benefits and the lentil may be a fantastic source of protein – but let’s call it the way it really is and just admit that lentils just taste fantastic.


lentil soup

1 lb. lentils, washed
1/2 c. finely diced carrot
1/2 c. finely diced celery
1 medium onion, finely diced.
1 14 oz. can diced tomatoes
2 tsp. salt.
2 qts. vegetable broth
1/2 tsp. coriander
1/2 tsp. cumin
1/2 tsp. smoked paprika
1 tablespoon red wine vinegar
2 tbsp. olive oil

Heat olive oil in a large pot/dutch oven over medium high heat. Add celery, onion, and carrot and cook 6-7 minutes, until vegetables begin to sweat and are translucent. Add broth, lentils, tomatoes, and spices. Bring mixture to a boil over high heat, then immediately reduce to low and simmer, covered, for 35-40 minutes.

Add red wine vinegar to taste.



This entry was published on December 23, 2012 at 1:46 pm. It’s filed under Uncategorized and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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