Certain comfort foods evoke an expectation rooted deep in our personal histories. Lentil soup is one such food of which we have a preconceived notion of taste. Yet, lentils are found across many cultures--cultures which employ different herbs and spices common to those provinces. Today we are making a lentil soup with something of an Indian flair--spicy, hot, and a little sweet, as well. Here's how it works:Sweat half an onion, diced, in a cast iron (or any soup) pot, using extra virgin olive oil as the "lipid of choice" to quote my favorite chef, Mario Batali. Add tiny sliced baby carrots to the pot and season. Add celery (and here I have come into the heart of a bunch of celery, so I have added the leaves). As they give out a wonderful smell and the onions become opaque, add several cloves of garlic and about 3/4 to an inch of a small finger of ginger, both of which are super finely chopped and mashed a bit with the flat of your knife. Season again.
Scope out the lentils on a table top, checking for any tiny pebbles, etc., and then place them in a colander and rinse well. Lentils rank quite high in nutrient density, are an excellent source of protein and fiber, and are extremely cost effective. And raw, they are so soft to touch and wonderfully sensual. Great food.
Put the lentils into the pot, and add water to cover at least by a couple of inches. Now for the flavoring. I added an organic roasted vegetable bouillon, which includes tomato, about two teaspoons, but if you decided to go with a vegetable or chicken broth instead, substitute it for the water, but add a little chopped tomato. Crush about half a teaspoon of coriander seeds with the flat of your knife and then cut through it a bit until it is a little powdery--or use a mortar and pestle to crush it. Throw that in the pot. Also a good dash or two of lemon pepper, cayenne, and about half a teaspoon of cinnamon. Yes, cinnamon. A wonderful spice, cinnamon helps the body regulate blood sugar, and has other health qualities. After about fifteen minutes of cooking, add another couple of tablespoons of olive oil. This gives the soup richness. Let this cook slowly, so very slowly for about forty minutes, total. Add about a teaspoon of honey. Honey is a wonderful balance to pepper. Season to taste. If necessary, let it cook another ten minutes--this only if the lentils have not softened, but they should be.
So the upshot of this is a warm, pleasing balance of spicy, hot, and ever so slightly sweet--the perfect healthy meal for a winter day. Enjoy with a nice glass of wine and a warm crust of artisan bread--of course. Happy Holidays!
