Lentil Soup

Fiona'sSoup

For years I’ve assumed that there was an etymological connection between “lentil” and Lent.” You have no idea how disappointed I am to have discovered recently that it is nonexistent. It seemed so perfectly and seasonally appropriate. Sigh. Well, more on that later. In the meantime, here is my favorite recipe for “Lent”-il soup, from Mollie Katzen’s Moosewood Cookbook, modified somewhat by me:

Pick over & rinse 3 cups raw lentils. Simmer them in 7 cups water or stock (I use veggie bouillon), on the stovetop or in a crock pot, until lentils are almost tender.

Saute in olive oil 2 tsp. fresh minced garlic, 1 cup chopped onion, 1 cup minced celery, and 1 cup chopped carrots, until almost tender. Add to almost-tender lentils along with 1-1/2 cups chopped fresh tomatoes or, lacking those, fire-roasted canned tomatoes; 2 T dry red wine; 2 T lemon juice; 1-1/2 T molasses or brown sugar; 1 T wine vinegar; 1 T capers. Simmer for a while longer until lentils and veggies are tender. Add black pepper and salt to taste.

This is even better the next day, after flavors have blended.

CakeBerries2Aunt Mary

CakePink2Lisa


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2 Responses to “Lentil Soup”

  1. Anne says:

    The Moosewood Cookbook was the first cookbook I owned and the lentil soup recipe is one of the few things in it that I still make. It needs to cook all day long to get the perfect sludginess and is heaven with a shot of balsamic vinegar on top!

  2. Sheila says:

    I will try it!

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