Lentil Soup

One of the first crops domesticated in the Near East, the high-protein lentil (also an excellent source of fiber, iron and potassium) has been part of man's diet since Neolithic times. Lentil soup is mentioned in the Bible and in the plays of Aristophanes. It can be vegetarian or meat-based, thick or broth-like. It is generally combined with other vegetables—carrots, celery, onion and potatoes—and seasoned with parsley and other herbs.

There are a lot of different ways you can make lentil soup. It is very often made with bacon (or bacon rind/pancetta/ham hock) because it adds a classic, smoky, savory depth of flavor (umami) that complements the earthy lentils and vegetables, making it a traditional and hearty dish

Ina Garten has a recipe similar to this one that she makes with 1 pound of Kielbasa sausage (for 1 pound of lentils) instead of bacon, leeks instead of onion, and adds 2 tablespoons dry red wine. She serves it drizzled with olive oil and a sprinkling of grated Parmesan.

A recipe by J. Kenji López-Alt passes a parsley gremalata for diners to top their soup with. Combine 2 Tbsp. grated lemon zest, 2 Tbsp. lemon juice, 1/2 cup chopped parsley, 6 minced garlic cloves (sounds like a bit much), and 1/4 cup olive oil in a medium bowl and stir with a fork until homogenous. Season to taste with salt and pepper.

This is the recipe Brian and I like. For myself, make just 1/4 recipe.

1 pound ham or bacon
2 quarts soup stock, chicken broth or water
1 pound dried brown lentils
3 stalks celery, chopped
1 large onion. chopped
6 - 8 ounces tomato paste
2 carrots, sliced (optional)
1 pound fresh spinach, chopped
3 T. tiny pasta (orzo or other tiny pasta shape)

If you have a ham bone, make a stock from it to use as a base for the soup. Reserve the meat to add later.

If using bacon. cut into small pieces and fry in a soup pot until brown and crisp. Remove the bacon and set aside. Remove some of the bacon grease from the pot leaving enough to fry the celery and onion.

If using a ham bone, strain the stock and set aside in another container. Add a couple of tablespoons of oil or bacon grease, if you have it, to the soup pot.

Add the celery and onion. Fry until translucent. Add the soup stock, chicken broth, or water, the lentils, the tomato paste, and the carrots. When the lentils are cooked (about 40 minutes), add the spinach and the pasta. Cook just until the pasta is done.

When ready to serve, add the ham or bacon and heat through.

Good served with BLTs or a green salad and hot crusty bread.

Note: An alternative for making your own is to buy Progresso lentil soup in a can, and add fried bacon pieces and pasta to it.

8 servings