When it comes to legumes, I almost always think of beans, too often forgetting about lentils (shame on me). Lentils are so easy to make and provide a great source of plant-based protein, fiber, iron, and magnesium.
This soup is great for a light lunch or dinner, or even a mid-day snack. After a quick chopping session, everything gets thrown into a pot and simmers for an hour. This provides time for you to get other things done, allowing the soup to be left alone except for a little stir here and there.
Flipping throughAlice’s In the Green Kitchen, I was reminded of her “green kitchen manifesto:”
I understand that sometimes these tips are easier said than done, and that location and income are huge factors that affect the desire and ability to keep a green kitchen. Try focusing on 1 or 2 of these components, and see where that takes you…
I purchased my French lentils in the bulk section of my local health food store. Aren’t they beauties? These girls are hold their shape nicely when cooked, and pack such a comforting flavor.
The soup is great on it’s own with some toast or pita. You can also serve it with fluffy brown rice or quinoa. A few dabs of yogurt or a drizzle of aged balsamic vinegar add some oomph. Or even a poached egg right on top, the yolk dripping right into the broth…
French Lentil Soup
4-6 servings
adapted from Alice Waters’ In the Green Kitchen
1 tablespoons olive oil
2 carrots, peeled and diced (I used 1 carrot and 1 parsnip)
1/2 onion, peeled and diced
2 celery stalks, diced
2 1/2 teaspoons kosher salt
3 garlic cloves, peeled and crushed
1 cup French green lentils, rinsed
7 cups of water or vegetable stock
Fresh ground pepper
Heat a large saucepan or soup pan over medium-high heat and add 1 tablespoon of the olive oil to coat the bottom of the pan. Add the carrots, onion, celery, and 1 teaspoon of salt and cook for about 5 minutes, until the vegetables begin to dry and soften. Reduce the heat to medium-low and cook for 5 minutes more, stirring occasionally, until the carrots are tender and the onion translucent. Add the garlic and cook briefly to release the aroma.
Add the lentils and stir while adding the water/stock and remaining 1 1/2 teaspoons salt. Increase the heat to high, bring to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally, until the lentils crush easily and have a creamy texture. Mash some of the lentils in the pan using a whisk or a quick go with the immersion blender to thicken the soup slightly. Season with pepper. Taste and add more salt if needed.
Figsinmybelly 