Lentil Soup

It's been soooo cold here, and snowy even, it just makes me want to curl up with a nice, warm bowl of soup. Today, the soup that was calling my name is Lentil.

For excellent soup recipes, especially for a classically vegetarian soup, I always count on Mollie. This recipe comes from her classic Moosewood Cookbook. (I have both the original version from the 1970's and the 15 year anniversary edition, the latter is where I found this recipe).

The only change I made to the recipe was stirring in a few chopped spinach leaves a few minutes before serving. The drizzle of red wine vinegar was a revelation, it really added that little something extra that we didn't even know we had been missing! Try it, and you'll see.


Lentil Soup
Preparation time: about 1 hour Yield: 6 to 8 servings This is a very easy fat-free lentil soup that just about cooks itself. Only one pot is needed, so cleanup is easy.

3 cups dry lentils
7 cups water
2 teaspoons salt
6 to 8 medium garlic cloves, crushed
2 cups chopped onion
2 stalks celery, chopped
2 medium carrots, sliced or diced
1/2 to 1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
lots of freshly ground black pepper
2 to 3 medium-sized ripe tomatoes (I used 1 can diced tomatoes, drained)
1/2 to 1 cup chopped fresh spinach (my addition; optional)
red wine vinegar, to drizzle on top

1) Place lentils, water and salt in a kettle. Bring to a boil, lower heat to lowest possible simmer, and cook quietly, partially covered, for 20 to 30 minutes.

2) Add vegetables (except tomatoes & spinach), herbs, and black pepper. I also added another 1 1/2 cups of water. Partially cover, and let simmer peacefully another 20 to 30 minutes, stirring occasionally.

3) Heat a medium saucepanful of water to boiling. Drop in the tomatoes for 10 seconds, then take them out peel off the skins, and squeeze out the seeds. Chop the remaining pulp and add to the soup. [or just throw in a can of tomatoes, who's going to know?]

Stir in about 1/2 to 1 cup chopped fresh spinach. Let the soup cook for at least 5 minutes more.

4) Serve hot, with a drizzle of vinegar on top of each steaming bowlful.

Potage Parmentier (Leek and Potato Soup)

Although I already have an excellent recipe here for Martha's Potato Leek Soup, I've been reading Julie and Julia, and Potage Parmentier was one of the first recipes Julie made from Julia Child's Mastering The Art of French Cooking.

Although I'm not presuming to (gasp!) doubt Julia, her soup only has 6 ingredients (4 main ingredients). Martha's recipe has many more: subtle spices, shallots, garlic, and honestly I simply LOVE Martha's soup. I guess we'll have to see what happens with Julia's...I'm willing to give it a chance!

If you're not exactly sure how to clean the leeks, which can be quite dirty inside, please follow this link for a quick lesson!

I don't have a pressure cooker, but I've included those directions because I know a lot of people do. I stirred in cream at the end, but had I not had cream, I think butter would have been fine. We served our soup with a loaf of Artisan Bread. We were going to have a simple salad too, but I didn't get around to it. Soup and bread was plenty for us.

Julia's soup is simple and comforting, and yes, delicious! I should never have doubted it. I do still love Martha's soup, of course, but believe it or not, Julia's is sooooo much easier.

The boys started out dipping their Artisan Bread in the soup, and by the end of the meal, they were drinking the soup out of their mugs! I think H-Bomb even had seconds. If that isn't a Seal of Approval, I don't know what is.


You can also see this recipe featured on
OuR KrAzY KiTcHeN
in my very first spot as a Guest Host for
"Guess Who's Coming To Dinner"

Potage Parmentier
[Leek or Onion and Potato Soup]

Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base; add water cress and you have a watercress soup, or stir in cream and chill it for a vichyssoise. To change the formula a bit, add carrots, string beans, cauliflower, broccoli or anything else you think would go with it, and vary the proportions as you wish.

For about 2 quarts serving 6 to 8 people

a 3- to 4- quart saucepan or pressure cooker
3 to 4 cups or 1 pound peeled potatoes, sliced or diced
3 cups or 1 pound thinly sliced leeks including the tender green (and well washed); or yellow onions
2 quarts of water
1 tablespoon salt
4 to 6 tablespoons whipping cream or 2 to 3 tablespoons softened butter
2 to 3 tablespoons minced parsley or chives

Either simmer the vegetables, water and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.

Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning. Set aside uncovered until just before serving, then reheat to the simmer.

Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.