Week 8 -- Lentil Soup #1

I love lentils.  I was raised on them, and the combination of nostalgia, cheap price, quick cooking time, and, of course, taste, means that I can't get enough of them.

This is the perfect time of year to eat lentils, too, because we've just entered the Catholic season of Lent.  In fact, the word "lentil" comes from the tradition of eating these pulses during the traditionally meatless season of Lent.

Okay, that was a lie.  "Lentil" actually comes from the Latin for "lens" because they're lens-shaped and "Lent" comes from Old English for "spring," but I think that's a pretty strong coincidence, don't you?  It's a sign from the universe that lentils should be enjoyed especially during spring.

I use lentils in many recipes, but this is one of my favorites.  It's very different from our family's traditional lentil soup.  The flavors in this soup were inspired by trying to recreate a restaurant lentil soup that I loved.  There will be other lentil soup recipes to come, because lentils are, dare I say, the most versatile pulse, despite their strong flavor.

By the way, what is a pulse, you may ask?  Well, lentils are a legume (but not a bean).  Pulses are the dried edible seeds of legume family plants including beans, peas, chickpeas, and lentils.  Pulses are super healthy and are full of fiber, protein, and iron.

Look at that bag of green lentils!  So much potential!
You can use cheap brown or green lentils for this recipe.  

I bought the cheaper frozen spinach this week.  I always buy "cut leaf" but the "chopped" was half the price, so I gave it a try.  I know the difference now.  The chopped is great for dips, but I would rather have had the "cut leaf" in this recipe.

I may have burned my mouth a little because I couldn't wait to taste this deliciousness.

Lentil Soup #1

1 cup brown or green lentils, sorted through and rinsed

6 cups of water

1 red onion

2 cloves of garlic

1 stalk celery

1-2 carrots 

1-2 gold potatoes 

2 roma tomatoes

1 cup frozen spinach

2 Tbsp molasses

1 Tbsp apple cider vinegar

1. Start the lentils simmering with about half the water.  Add more water as the soup cooks to keep all ingredients covered.

2. When lentils are just tender, add the vegetables as you chop them.  

3.   When all the vegetables are tender, add the molasses and ACV.

4. Let simmer as long as you can stand to wait.  I was in a hurry and only lasted 10 minutes.  

This soup works well in a crockpot, but don't add the molasses and ACV until just before eating.

(I've heard adding acid while pulses cook keeps them from getting tender, but this may be a myth.)

Makes about 4 servings.