45-Minute Lentil Soup
Did you know that Notes of Charm isn’t my first blog? In 2012-2013 I had a food blog called “A Foodette.” My very first recipe was for Lentil Soup because I made it ALL THE TIME – because it was easy and it was mine! (“Mine” because I probably was missing ingredients and wasn’t going to spend $12 on some “Grains of Paradise” business.) In recent years I haven’t made it as often – probably because my kids say it looks like poop. But the other night I actually got a SUPER reluctant “Yum” out of Chase. TRIUMPH!
I had to pull up my old Blogger post to access the recipe and it’s so funny to read what I wrote back then. My writing style has changed and I don’t think I would use the phrase “good wife” anymore. But for fun, below is the original post in all it’s glory! (OH – and this time I used Trader Joe’s pre-cooked Lentils and they totally worked fine! A little more watery but probably better given my audience.)
I have to tell you I am a baby when I get sick. I succumb to a cold like letting a light breeze knock me over. I am a sweaty, hunched over mess wearing my most oversized sweats, and by “my most oversized sweats” I mean my husband’s most oversized sweats. I complain relentlessly and couldn’t possibly possess the energy to even change the channel. In other words, I am pathetic.
Sean, on the contrary, is the exact opposite. He powers through each day as if he were the model of health; waking up early and showering, going to the office, even getting in a workout. He refuses to let that evil strain of bacteria slow him down, and in the end he usually triumphs.
So this is why this week when my husband actually admitted defeat, went to the doctor, and – gasp! – said he didn’t feel well, I knew he must be really sick. And I must make him Lentil Soup because that is what good wives do, right?
I can’t remember what inspired me to make lentil soup for the first time. Maybe I had just read about the major health benefits of the tasty legume (high in iron, low in cholesterol to name a few), or perhaps I had recently enjoyed a satisfying lentil creation dining out one day. Either way, boy am I glad that inspiration hit. It could be the rich lentil flavor brought out by a touch of cumin or the nuttiness from the Parmesan melting into the hot bowl of deliciousness, but this soup has become a staple in our household and it’s going to stay that way.
I have made this soup with both standard green lentils and fancy French Puy lentils. While Puy lentils are a little more expensive, I think they are worth the money. They are a darker green color and make for a more esthetically appealing soup. More importantly their smaller size generates a more condensed, richer flavor and hastens cooking time. For my tomatoes I prefer canned San Marzano pre peeled and chopped. They are so flavorful and save you the time of having to peel and chop yourself. Finally, I like to use low sodium broth because I’m not big on salt… In fact I think it could be categorized as an aversion. So if you are a fan of salt just substitute one or both of the quarts of broth with regular.
You’ll see that all you need are a couple of key ingredients, about an hour, and an appetite. Sick husband optional.
Lentil Soup
Adapted from Alton Brown’s Lentil Soup
Serves 6
2 tablespoons olive oil
1 cup finely chopped yellow onion
½ cup finely chopped carrot
½ cup finely chopped celery
1 and ½ teaspoon kosher salt
1 pound Puy lentils, picked and rinsed (or TJ’s pre-cooked!)
1 cup peeled and chopped tomatoes (preferably San Marzano)
2 quarts low sodium chicken or vegetable broth
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground cayenne
1 cup Parmesan for sprinkling on top (strongly recommended)
Pour the olive oil into a large 6-quart Dutch oven or similar pot and set over medium heat. Once hot, add the onion, carrot, celery and ½ teaspoon salt and sweat until the onions are translucent, approximately 10 minutes. Add the tomatoes, broth, lentils, coriander, cumin, cayenne and remaining salt and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately sprinkled with Parmesan as desired.