TanyaFor centuries, lentils were considered to be “poor man’s meat”. These days they are called vegan’s heaven.
It makes a lot of sense because lentils could be a great substitute for meat since they are high in protein. They are also high in fiber, naturally gluten-free and low in fat, which makes them a healthier alternative to meat.
Lentils have been around forever.
This soup is even mentioned in the Bible (Genesis). “Jacob then gave Esau bread and lentil stew; he ate and drank, and he rose and went away. Thus did Esau spurn the birthright.”
According to Jewish tradition, the small round lentil symbolizes the circle of life and is therefore eaten in many Jewish communities as part of the consolation meal of mourners. The symbolism is also seen in the fact that lentils, as opposed to other legumes, has no opening, no “mouth”, just like the mourner who has no words to express his grief.
Hippocrates, the father of medicine, prescribed lentils for his patients with liver ailments.
During Lent, lentil soup was served as a substitute for meat especially for those people who could not afford fish just reinstating its role in poor man’s diet. Lentils for Lent! Of course, you don’t have to be poor or on a strict budget to enjoy it.
Lentils gained much respect in 18th Century France under the reign of Louis XV, whose wife Marie made them fashionable at the king’s court. They were named “lentils of the queen.”
And, finally, Lentils are among those foods that are believed to bring good luck and prosperity for the new year. Like long noodles are served for longevity in China, or pelmeni in Russia, the Italians munch on the coin-shaped lentils after midnight.
So let’s turn to the timeless and soulful recipe of Lentil soup. It is easy to cook and it is very popular in my family.
Here are the ingredients:
2 cups of brown or green lentils, picked over and rinsed, 6 cups of water or vegetable broth, ⅓ cup of virgin olive oil, 1 medium size onion, chopped, 2 carrots, peeled and chopped, 4 garlic cloves, pressed and chopped, 1 cup of chopped parsley, 2-3 diced tomatoes, 1 cup of chopped fresh kale, tough ribs removed, 1 teaspoon curry powder, 1 teaspoon of cumin powder, ½ teaspoon dried thyme, pinch of red pepper flakes, 1 teaspoon of salt, more to taste, freshly ground black pepper, to taste, 1 tablespoons lemon juice (½ to 1 medium lemon), to taste, a few olives, ½ teaspoon of Charissa (optional), a teaspoon of brown sugar (optional).
Soak lentils in water, about 1 hour.
Warm the olive oil in a large Dutch oven or pot over medium heat.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, about 3-4 minutes or until the onion has softened and is turning translucent,
Add the garlic, cumin, curry powder and thyme. Cook stirring constantly about 30 seconds.
Add diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils soaked in water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season with freshly ground black pepper.
Raise heat and bring the mixture to a boil, then cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Add the chopped greens (kale and flat leaf parsley), olives, and cook for 3 more minutes.
Remove the pot from the heat and stir in 1 tablespoon of lemon juice and a teaspoon of brown sugar (optional). Taste and season with more salt, pepper and/or lemon juice. For spicier soup, add a pinch of red pepper flakes or a teaspoon of Charissa.
Eat with a slice of sourdough bread and a beer. Adding Italian sausages won’t hurt.
The ancient Greeks, like my family, were lovers of lentil soup. It was Aristophanes, a much acclaimed comic playwright of ancient Greece, sometimes referred to as the Father of Comedy, who made a comment: “You, who dare insult lentil soup, sweetest of delicacies.”
P.S. All the food featured in this post has been prepared and photographed by me.
