The Best Lentil Soup You’ll Ever Have


I’m a bit of a Soup Nazi. I don’t mean this in the sense that I do not like to share my soups, because in reality it’s quite the contrary. I force them on people.

I spent a year working in a soup restaurant – yes, a restaurant centered solely around soup. This experience allowed me to discover a wonderful world that spanned far beyond chicken noodle. All of a sudden I was serving up such delicious soups as Tomato Gorgonzola, Mulligatawny, White Bean & Italian Sausage, Chicken Curry, Chipotle Black Bean – and my life was forever changed.

My blog is random, helter-skelter, a hodge-podge potpourri of sorts. So I figure – why not use it as a space to share my recipes as well. I love cooking, baking, pretty much anything that has to do with food that ends in “ing.”

The first recipe I’d like to share is my recipe for “The Soup.” It got its name after it became such a staple in our house that every time we were mulling over what to make for shared dinners, “the soup” was consistently the decision. It only makes sense as the first recipe I would share.

So without further ado: The Soup.

Ingredients:

  • 1 package Lentils
  • Olive Oil
  • 1 Medium Sized White or Yellow Onion
  • 3 Cloves of Garlic
  • 3 Stalks Celery
  • 4 Carrots
  • Salt
  • Pepper
  • 3 quarts Vegetable Broth
  • 5 Cups Water
  • Fresh Spinach

Steps:

1. Slice the celery and carrots and chop the onion and garlic. In your large soup pot combine the ingredients and pour in the olive oil. At this point I add a generous amount of salt and pepper. Feel free to add other spices to taste. I recommend: a pinch of garlic powder, cumin and coriander. Cooking is about what you like, and I like to think about recipes as a loose framework in which you can experiment and make every dish uniquely your own.

2. Most recipes say to “cook until the onions are see-through.” I typically like to wait about 15-20 minutes to let the natural flavors really marinate/make love with one another.

3. When ready add the water, the vegetable broth, and the lentils. Make sure to wash the lentils prior to adding them.

4. Cook at a medium-high heat for 45 minutes and then add the spinach. You can substitute pre-packaged spinach, but if fresh make sure it is washed – otherwise you might get a crunchy layer of dirt at the bottom of your bowl. Let this cook on low for 10-15 minutes.

5. Where you cannot afford to be cheap is with the cheese – get a block of Parmesan and shred. Use as a garnish (or be like me and dump in an entire fistful) with some fresh toasted bread.

This recipe makes not only enough for you and your friends to have a seconds, but will last in the fridge for the week to follow. In addition to leftovers, if you’re frugal like me, you can make a pot for about $11 – and when you are perpetually living as a college kid such as myself – this is a great, great thing.

Bon Appetit!

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