I was flipping through my magazine photos last weekend like usual and started noticing all of the lentil soup recipes I’ve saved lately and realized my subconsious was trying to tell me something deeply important–you must make lentil soup! Definitely deeply important.
So I started considering all of my lentil soup options–should I make traditional lentils a la Alton Brown or spicy, gingery red lentil soup a la Martha Stewart? Ultimately, I let my shopping whims decide and ended up with carrots, celery, onions (all must haves, of course) and gorgeous-looking leeks and shallots. Leek and shallot lentils it was!
The best part about cooking with lentils is unlike beans, they cook pretty much instantaneously, so soup can actually be a last minute decision instead of a day long cooking process. I ended up going to our local Co-Op and grabbed 2 cups of red lentils out of the bulk section for about $2 a pound.
Then, I just poured everything in the soup pot and sat back and let it all work it’s magic. The red lentils ended up turning pretty yellowy but the combination of ingredients was just what I needed to counter the freezing (literally!) temperatures outside. And like I’ve said before, you really can’t beat the comfort of a bowl of hot soup for lunch when you’re stuck in a classroom all day long!
What’s your favorite way to use lentils?
Leek & Shallot Lentil Soup
2 cups dry red lentils
2 cups water
1 160z container low sodium vegetable broth
2 carrots, chopped
1 onion, chopped
2 stalks celery, chopped
3 leeks, chopped
4 shallots, chopped
1 bay leaf
salt, to taste
pepper, to taste
Heat olive oil in a cast iron pot over medium heat.
Add carrots, celery, onions, leeks, and shallots and saute until onions become translucent, about 5-7 minutes.
Add lentils, broth, and water. Bring to a boil then reduce to a simmer, cooking until lentils are soft, about 15 minutes.
Add bay leaf and salt and pepper to taste.
Continue to cook at low heat until ready to serve.
Time: 30 minutes