A few weeks ago we visited our Kate at
Purdue University and took refuge from
the biting cold in a Middle Eastern restaurant.
Mr. Wonderful had a lovely bowl of lentil
soup to warm up, I tasted it and asked, "Why
don't I ever make lentil soup?"
Perhaps it is because many years ago I had an
awful bowl of lentil soup, it was bland and watery
and I couldn't eat it. That stuck with me for years,
if someone suggested lentil soup, I would just say
I didn't care for it...
Last year in Istanbul, I took refuge from the
cold and rain in a funky little cafe that only
had lentil as the soup. I was so cold I decided
to try it and I was in love! Read about our
3 tabl. extra virgin olive oil
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, minced
4 cups vegetable broth
1 1/4 cups lentils, rinsed & drained
14 1/2 oz. diced tomatoes with liquid
celery leaves, chopped for garnish
salt and pepper
In a large saucepan, heat olive oil over
medium heat. Add onions, celery, carrots
and garlic and cook for 15 minutes until they
begin to brown.
Add vegetable broth, lentils and tomatoes.
Bring to a boil and then reduce heat to medium-
low, cover and cook for 35 minutes or until lentils
are soft. Then put 2 cups of the soup solids in a
blender and puree, add this back to soup. If too
thick, add some more broth or water. Season with
salt, pepper and a splash of vinegar. Serve with a
garnish of the celery leaves.
I found this recipe to be a bit too bland for
my taste. I added some Aleppo pepper and
kept adding more of a good Balasmic vinegar
to heighten the taste.
If anyone knows how to make a great Middle
Eastern spicy lentil soup, please send me a