Lentil Soup...

With the recent cold rainy snap we have had around the country, yesterday I turn to my favorite winter soup for comfort. It is a recipe originally from Nava Atlas' "Vegetariana", which I have tweaked a little over the years. It is one of those soup recipes that is perfect for cold winter days, because just about every ingredient is already on the pantry shelf, or on hand. That way you do not have to weather the storm and go out to shop for them.

Its best if I walk you through this recipe, because the way I have written it down you would think I was nipping at the cooking sherry to beat the cold & damp weather, so here it goes…

Combine in a large pot:
½ cup dried lentils, washed and picked over
½ cup brown rice
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons soy sauce
2 Bay leaves
3 cups water or 3 cups vegetable broth

Bring to a boil, cover, and simmer over low heat for 10 to 12 minutes.

Then add:
2 additional cups water or broth
1 small onion, finely chopped
2 medium carrots, thinly sliced
1 large celery stalk, finely chopped
1 large leek, finely chopped
1 bunch of kale, course chopped
Handfull of finely chopped celery leaves, they add such great flavor to a recipe
1 can (14-oz ) chopped tomatoes with liquid
½ cup tomato sauce or tomato juice
¼ cup dry red wine or sherry
1 teaspoon dried basil
1 teaspoon paprika
½ teaspoon dried marjoram
½ teaspoon dried thyme
Salt and pepper to taste

Cover and simmer for half an hour or so, until lentils and rice are done.


This lentil soup is especially exceptional when made with the Ro-Tel tomatoes & chili’s, and a rich homemade vegetable broth…. plus you can take the onus of being vegetarian off by adding about half a pound of kielbasa or other smoked sausage, sliced into rounds, towards the end of the cooking time, and serving it with a little grated cheddar cheese on top.

I made it once with all of the above, and the end of a little box of imported green lentils from France and my dinner guest almost swooned from sheer gastronomic ecstasy. Like all really great soups, it is even better when warmed over the next day.

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George’s notes:

• I have found that exploring vegetarian and vegan cookbooks are a great way to prepare healthier meals and expand ones knowledge of the various food substitutes out in the marketplace.