Wednesday, November 4, 2009

lentil soup

A few weeks ago, B convinced me to try some of Amy's Organic Lentil Soup. It was a hard sell, because lentil soup is ugly. It isn't just plain jane- or ugly betty-ugly. It's hideous
brunehilda-ugly. Lentils aren't just badly dressed but secretly beautiful. Designer clothes, a
makeover, and losing the tacky glasses won't save this dish. There's no recovering from looking like something the dog has already digested. And to top it off, this stuff smells a little bad. But underneath the ugly is an amazing soup. Healthy, filling, and delicious. I fell in love.

Unfortunately, Costco only carries it packaged with an equal amount of minestrone, and while Amy's minestrone is fine, it just can't compare to the recipe we make. So, after reading the back of the soup can and looking up a few recipes online, I threw this together. And I think it's as good as Amy's.

A couple of things: If the soup doesn't taste good, add more salt. Seriously. Salt makes all the difference with this soup. And when you puree, use the blender and not your food processor. It's a real pain to get all the little bits of lentil out of the inside of the blade of the food processor afterward.

lentil soup
5 C dried lentils
2 ribs celery, sliced very thin
carrots, sliced thin (about same amount as celery)
1 large russet potato, peeled and chopped small
1/2 tsp turmeric
1/2 tsp cayenne pepper
1 tsp cumin
salt, to taste

Put lentils in pot; cover with about an inch of water. Bring to a boil, then turn heat down to medium. Add vegetables and spices. Simmer, stirring and adding more water occasionally. When lentils are soft and you are happy with the amount of liquid, turn off the heat. (This will be fairly thick soup.) Take a few cups of the soup and puree them in the blender. Add back to the soup. Salt to taste.