Lentil soup.

 

The lentil has always been a foodstuff that has left me perpetually perplexed. This little legume is the centerpiece of dishes that I hold in fairly high regard. The Arabic Muhadara and the Indian Daal are noteworthy examples. My infatuation with the lentil can be accredited to the hearty lentil soup that my mother cooks in the colder months. Much like her pesto, this is something that took me an unnecessarily long time to try before I worked up the courage to let a spoonful past my lips. The soup is a bit thicker in consistency than certain other lentil soups like Harira, but said thickness makes it far more fulfilling to consume on the days when weather conditions are harsh and unforgiving. 

Ingredients:

2 tbsp goose fat or olive oil

1lb lentils

2 - 3 liters broth (vegetable, animal or mineral just kiddin’)

1 onion

4 cloves of garlic

1 or 2 carrots

1 celery 

2 parsnips

1 tsp Cumin 

1 tsp Nutmeg

1 tiny pinch of Red pepper

Black Pepper to taste

Organic soy sauce to taste

2 tbsp Parsley

Peel the onion and chop it roughly. Peel all the other vegetables and chop them.In a large pot, heat the goose fat or olive oil and add the onion to let it sweat for about 5 minutes till it turns glassy. Add the other veggies and sauté them for a few minutes.Add the rinsed lentils and the spices.Toss everything around until the goodness of the fat and the spices has been absorbed by the veggies and lentils.Add the broth and some soy sauce and bring everything to a boil. Turn down the heat to a simmer and cover. Let the soup simmer for about 45 minutes or until the lentils are soft but haven’t dissolved. Add more soy sauce to taste, sprinkle the parsley over the soup and serve! No one ever believes that this soup is vegetarian, it tastes so gorgeous.