I’ve made this a couple of times and it totally hits the spot when you want a comforting hearty pot of lentil soup. Last night we hosted our weekly community supper at our house, so we made a big pot of this soup, a fabulous colorful crunchy salad, and spaghetti squash with sage butter and parmesan. And a loaf of bread to go with it. (Oh yeah, and homemade vanilla ice cream! It was a good meal.)
This is an adaptation of a recipe from Veganomicon, and I snagged it from Chow.com’s recipes section. I’ve altered and tweaked it in a few places, so I guess I can say it’s my recipe, too.
1 tb olive oil
1 large yellow onion, chopped
2 carrots, sliced into half-moons
1 potato, cut into 1/2″ chunks
4 cloves garlic
6 sprigs fresh thyme
1 tb chopped fresh parsley leaves
1 teaspoon sweet paprika
1 pint jar of canned tomatoes
8 cups water
3 cups puy or pardina lentils
2 bay leaves
1.5 tsp salt
.5 tsp ground black pepper
2 tsp sherry vinegar
1. Heat the oil in a large pot over high heat. SautÃ© the onion and carrots for about 10 minutes until well browned. Add the potato, garlic, parsley, thyme, and paprika and cook for another two minutes. Add the tomatoes and their juice and stir well to deglaze the pot. Cover and cook for 5 minutes.
2. Add the water, lentils, bay leaves, salt, and pepper. Cover and bring to a boil, then lower the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. Taste for seasoning and adjust salt and pepper if necessary. Just before serving, stir in the vinegar and mix well.
It’s really nice to bake a loaf of bread so that the bread is ready just before the soup. Then you can have hot crusty buttered bread with your soup. When I say “bake a loaf of bread” I mean No Knead Bread, because that’s the only kind of bread I know how to make. I realized last night that while it is not good enough to be an everyday loaf, it’s an ideal choice for a supper like this, when you really want a hot loaf of fresh baked bread.
As I noted above, I made a big pot of this for a community supper. I doubled the above recipe and served 12 people with 2 quarts left over to put up in the freezer.