I CAN HONESTLY SAY I DON'T REMEMBER WHEN I STARTED LIKING LENTILS. THERE ISN'T ANY MOMENT IN TIME THAT I CAN RECALL SAYING "WOW, I REALLY LIKE THESE", BUT FOR SOME REASON LATELY I HAVE BEEN ALL ABOUT THESE LEGUMES. A CLASSIC RUSTIC PREPARATION IS LENTIL SOUP, SO NATURALLY....HERE IS MY RECIPE FOR IT.
LENTIL SOUP
INGREDIENTS:
1/2 Yellow Onion, diced
3 Medium Carrots, peeled and diced
1 Celery Rib, diced
1 Garlic Clove, diced
1 Tbs. Ground Coriander
1 Tbs. Ground Cumin
1 Tbs. Paprika
2 Sprigs of Fresh Thyme, leaves picked
1 Bay Leaf
3 Cups of Dried Lentils
6 Cups of Chicken or Vegetable Broth
14.5 oz. Can of Diced Tomatoes
Salt and Pepper, to taste
Extra Virgin Olive Oil
Procedure:
In a dutch oven or heavy bottomed pot over medium heat, add enough oil to just cover bottom of pan and add onion. When onions start to turn translucent, add the carrots and celery. When vegetables start to turn a light brown, add the garlic, thyme and spices. Season with a pinch of salt and add the lentils, stirring for about a minute. Add the tomatoes, broth, bay leaf and bring to a boil.
Once it comes to a boil, reduce to a simmer for about 35-45 minutes or until the lentils are tender. Using a stick blender or conventional blender (careful doing this with hot liquid), blend about a quarter of the soup and return to the pot. Stir, taste for seasoning and serve.
Optional: Garnish with fresh parsley and lemon