Golden Lentil Soup
I think every country has its own version of lentil soup.
This is my recipe taken from the Eastern Mediterranean region. It's thick and
hearty, making it perfect comfort food for cold weather months.
Makes 10 to 12 servings
Ingredients:
3 tablespoons olive oil
6 celery stalks, cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
2 onions, chopped
1 pound dried red lentils
1/4 cup long-grain white rice
12 cups water
1 tablespoon lemon pepper
1 tablespoon seasoned salt
2 teaspoons salt, plus more to taste
1 1/2 teaspoons ground black pepper, plus more to taste
1/2 teaspoon ground cumin (optional)
1/4 cup fresh lemon juice
Italian parsley sprigs, for garnish
Preparation:
Heat the oil in a very large stockpot over medium-high
heat. Add the celery, carrots, and onions. Sauté until the onions are light
caramel color, about 10 minutes. Stir in the lentils and rice and the water.
Cover and bring to a boil over high heat, about 20 minutes. Reduce the heat
to medium-low. Cover and simmer until the lentils are very soft, stirring
occasionally, about 25 minutes. Stir in the lemon pepper, seasoned salt,
salt, black pepper, and cumin. Simmer uncovered until the flavors blend, the
lentils have fallen apart, and the mixture thickens slightly, stirring
occasionally, about 20 minutes. Stir in the lemon juice. Season the soup to
taste with more salt and pepper, if desired.
Ladle the soup into bowls. Garnish with Italian parsley sprigs and serve.
Cook's Notes:
As the red lentils cook, they turn golden and literally
look puréed. You can find red lentils in most of your Middle Eastern Markets, natural health foods stores, and some supermarkets.
As an alternative or variation to the soup, melt 2 tablespoons of butter in
a heavy small saucepan until it begins to foam, then stir in a teaspoon or
so of dried mint. Pour the mint mixture into the lentil soup just before
serving. It is delicious!
Be careful with the cumin as some people are allergic to it. It also lends
very strong flavor and assertive taste, so add it a little at a time,
tasting as you go.
The soup keeps well in the refrigerator for 3 days, and can be frozen for 1
week. It actually becomes more flavorful if it's prepared a day in advance
and refrigerated. Re-warm it over medium heat, adding more water to thin it
to a desired consistency.
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