My dad’s lentil soup
Since Lucia’s birth, I’ve been lucky enough to host all three sets of her grandparents in succession: first my parents, then Al’s mom and stepdad, and then Al’s dad and stepmom (and youngest brother). Al and I have really enjoyed kicking back (ha!!) these past few weeks and letting our loved ones cook for us and do our laundry (and of course we’ve enjoyed their company and emotional support). Turns out that infant care does not leave much room for domestic chores, including cooking, which is something I used to do every day. So I’ve let others make me food, and it’s been pretty great.
Today is a cold, snowy day and Al’s stepmom is cooking us dinner tonight. I suggested lentil soup, which is hearty and warming. I’ve always enjoyed my dad’s lentil soup, which he makes from scratch. Years ago, when I was fresh out of college and first learning to cook, I asked my dad to send me his recipe for lentil soup. He didn’t have it written down (I’ve never seen the man cook from a written recipe in my life), so he typed the whole thing out in prose form for me. It was like my dad was talking me through the recipe, step by step. Having a recipe in that format was really helpful at the time, when I didn’t know my butt from my elbow in the kitchen, but now I’m used to reading recipes written out in the traditional form. Today, I decided to transcribe my dad’s recipe so that I (and others) can more easily use it. So here is my dad’s delicious, foolproof lentil soup recipe: perfect for a cold winter day! Bon apetit.
1 c. lentils (any kind will do, but my dad favors the brown kind)
14 oz. can of tomatoes, diced
1 medium carrot
1 medium onion (yellow or white)
1 stalk celery
2 cloves garlic (or more to taste)
4 c. chicken and/or beef stock
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried oregano
1 tsp. dried parsley
1/4 tsp. ground cumin (optional)
1 tsp. lemon juice (optional)
1 c. chopped spinach, fresh or frozen
Bread or crackers (optional)
Rinse lentils and place in a soup pot. Add chicken or beef stock. Heat on medium-high. While mixture is coming to a boil, peel and cut up the carrot, onion, garlic, and celery. When the lentils are rapidly boiling, add in all the veggies, including the canned tomatoes. Stir well. Bring to a boil and then lower heat to medium. Mixture should be at a high simmer/”medium boil.” Add in all spices. Cook soup uncovered for about 45 minutes or so, stirring occasionally. If the mixture thickens too much add broth or water to regain the correct consistency.
After 45 minutes, add in spinach and lemon juice, if desired. Bring to high simmer/medium boil for another 20 minutes or so, stirring to make sure it doesn’t burn or stick on the bottom of the pan, adding stock or water to keep it soup-like. Cook until lentils are soft and seasoning is just right. Serve with crackers and /or bread (pita is great!) for dipping.