Lentils are widely touted as the convenience food of the legume family since they don’t require
pre-soaking or pre-cooking. However, I think pre-soaking and precooking renders them both
tastier and more digestible.
Make this soup while it’s still chilly! It’s as frugal and simple as you can get.
Start by rinsing and soaking 1 pound green (most of us think of them as brown) lentils in
fresh water to cover. Soak for at least 1 hour, then drain and rinse again. Cover with fresh water,
bring to a boil, then simmer for 1 hour.
Meanwhile, heat a soup pot over medium heat and cover the bottom with about ¼ cup olive oil.
(You really must use olive oil.)
Add 2 large yellow onions, finely chopped, and cook until soft and yellow. Add 1 tablespoon minced garlic and 1 pound diced carrots.
Cook these for 10 minutes, stirring constantly, then add the cooked, drained lentils and 1 tablespoon
ground cumin.
Stir for 1 minute more, then add a quart or so of cold water.
Bring to a boil; simmer for 45 minutes.
Then add about 2 teaspoons salt and some fresh black pepper. Stir in
fresh juice squeezed from 1 lemon and taste again to adjust for saltiness and acidity.
Remove from heat, drizzle in a bit more olive oil and serve alongside bowls of plain steamed rice or slices
of fresh bread.
{Where is the picture? I know I took a picture of it. Oh well. To be completed, with a picture, eventually…}
