Red Lentil Soup

I know, it’s 30c outside and I’m making soup! If I waited for a cold day while living here, that would never come so when I’m in the mood for soup, I make it. I’m a bit of a newbie to the lentil world when it comes to making it in a dish. I first encountered lentils a few years ago in Indian dishes. So when this recipe asked for split red lentils I was a bit anxious that I would buy the wrong product. As it turned out the grocery store where I was shopping didn’t have red but an off white looking color. I got even more confused when I saw that whole red lentils were actually orange in color! At any rate, I was pleased with the way the soup turned out. Lentils need no pre-soaking and cook much more quickly than other dried legumes. The high protein content in lentils makes them an excellent meat substitute. Lentils are an excellent source of fiber, manganese, b vitamins, helps prevent heart disease and can help you balance blood sugar levels while providing steady, slow-burning energy. Currently, the leading commercial producers of lentils include India, Turkey, Canada, China and Syria.

Serves 6
recipe from Marion Kane

2 tablespoons olive oil
1 medium onion, peeled, chopped
8 garlic cloves, chopped
2 carrots, peeled, coarsely chopped
1 teaspoon coarsely ground black pepper
¼ teaspoon hot red pepper flakes
2 tablespoon chopped fresh or 1 tablespoon dried oregano
1 tablespoon chopped fresh rosemary or thyme leaves, optional
2 cups red lentils, rinsed and drained
8 cups vegetable stock (can also use chicken stock)
3 to 4 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground pepper to taste
1 cup crumbled feta cheese
fresh parsley, chopped

Heat oil in large, heavy-bottomed saucepan over medium heat. Add onion and cook, stirring about 5 minutes or until soft. Add garlic, carrots, black pepper, hot red pepper flakes, oregano and rosemary; cook, stirring, about 2 minutes more. Add lentils and stock. Bring to a boil over high heat; reduce heat to low and simmer, partially, covered, until lentils are soft and falling apart, about 15 to 20 minutes. Add lemon juice, salt and pepper. Serve hot soup in shallow bowls sprinkled with feta and chopped parsley.

The Culinary Chase’s Note: Older lentils will take longer to cook because they have lost more moisture. Do not mix newly purchased lentils with old ones as they will cook unevenly. Acidic ingredients such as wine or tomatoes can lengthen cooking time. Add these ingredients after the lentils have become tender. I used 4 cups of chicken stock plus 4 cups of water and loved the flavor.