The Lowly Lentil

If you have been reading this blog for very long you've already determined that I like soup.  I have not always been a big soup maker, but in the last several years I have made a lot of soup.  It is economical, tasty, versatile, its recipes are very forgiving, and it is a great way to eat veggies.  It allows me to usually have a good lunch at school, too.  I admit--I do reheat it in the microwave, but alas, it is the most energy efficient way available.

Last night I had planned to make lentil soup, but was really tired when I got home and opted for something less labor intensive.  And that's saying something since lentil soup is pretty much a chop and stir proposition.  It isn't even a lot of measuring.  As long as the proportion of liquid and lentils is pretty close, you're good.  So tonight, since the lentils were already in the measuring cup, since I knew there was celery, onion and carrot in the fridge, since the turkey stock made from the Thanksgiving turkey was defrosting as I took it out of the freezer Monday, it was time to make soup.

Lots of lentils are actually grown here in Eastern Washington.  Pullman, Washington, home of Washington State University, hosts a lentil festival every summer.  I will admit though, I have no idea where the lentils I used tonight grew.  I bought them in bulk months ago and I can't remember.  There's some chance that they are local, but it is more likely they are just organic.


Lots of people don't really like lentils.  I think they are misunderstood, myself.  They are a good source of protein and when prepared well are tasty.  I remember last year having a choice between lentil soup and minestrone at an Italian restaurant in Providence, RI.  I chose lentil and so did my Great Aunt and a few others in the party for my Grandmother's 90th birthday.  But my immediate family was surprised.  We didn't eat a lot of lentils growing up.  But I do love them now.  Simple, humble, lowly--but a food of great sustenance that is inexpensive.  Surely peasant food in all cultures that eat them, but good food nevertheless.

And with one and a quarter cups of lentils (I mixed green french lentils, red lentils often used in Indian cooking, and brown lentils), an organic onion, organic carrots, and some organic celery, five cups of turkey stock, a fourteen ounce can of organic diced tomatoes, some Italian seasoning, salt, pepper, a little olive oil, and hot sauce, I have probably 8 servings of healthy soup.  I pureed about two-thirds of the soup in the blender and stirred that back into the pot before serving.  I garnished with some dried tomatoes I made over the summer.  It took less than an hour from start to finish--that's from chopping to doing the dishes.  I am satisfied on a cold night and have soup for lunches and dinners, some even frozen.


This time of year, I have to eat healthy an ethically when I am cooking for myself to off-set the indulgences of the myriad of Christmas parties and other events at school.  This lentil soup fills the bowl and the tummy, just as it soothes the soul.