Quick French Lentil Soup
No Meat, Yes Flavor
Quick French Lentil Soup | Dara O’Brien
By Dara O’Brien
Creative Director, Lake Isle Press
The Domino Effect:
A cumulative effect produced when one event initiates a succession of similar events.
— Miriam Webster
This is the story of how the preparation of a Quick French Lentil Soup took more than an hour.
The recipe for the soup in question was from “Soups + Sides” by Catherine Walthers, published by Lake Isle Press. The cook was me.
This was my first time making this recipe, which I chose because I love lentil soup and have been on a quest for an ideal, or a few ideal, versions. This one looked easy and flavorful, and it is. It is not the recipe’s fault that it took me so long to prepare. It’s not you, Quick French Lentil Soup—it’s me.
I asked a friend who is a great home cook for an estimate of how long it would take him to slice/dice/mince one leek, one onion, two carrots, two celery stalks, two garlic cloves, and some fresh parsley. He thought it would take about ten minutes. Simple enough: even if you double that time. But sometimes things aren’t as simple as they appear.
One thing about cooking: respecting your ingredients and keeping them fresh might call for extra steps. I had not really cooked for about a week before preparing this soup; except for garlic, oil, and bay leaves, I had to buy every ingredient. Therein lies the Domino Effect…
Of course, I had extra parsley, which I divided between my new Prepara Herb Saver Pod, which could fit only half of it, and a produce bag with a damp paper towel wrapped around the stems. (As a bonus, I’ll get to see if the parsley in the Pod stays fresh longer). I prepped and wrapped the remaining celery stalks in aluminum foil to keep them from going limp, Since I save veggie scraps for stock, while slicing and dicing I set various ends, leaves, and peels out to dry before freezing. I also had an extra leek that needed tending so I trimmed it and wrapped the end. My large can of diced tomatoes held more than I needed, so I measured out half for the soup, put the rest in a container, labeled it, and froze it. The recipe did not require the full contents of my new bag of lentils, so I poured what remained into a jar, cut the bag to make a label, and taped it on.
An hour or so later, the soup was on.
And it’s a good one. Since green lentils hold their shape so well they add a nice texture to the soup, which is light and delicately flavored. It’s vegan, which is a plus, and satisfying, which is also a plus. Though it uses no animal protein, the earthy flavor of lentils satisfies the carnivore that I am. Since the lentils were tender before the carrots got too soggy the carrots were firm to the bite. Wine and lemon juice add a lovely touch of brightness.
I’m not sure I’ll be able to top this recipe, but I will probably continue my lentil soup odyssey because it’s fun. And if I try a new recipe soon for lentil soup (or anything else) that uses any of the above ingredients, I’m good to go.
QUICK FRENCH LENTIL SOUP
Click here for printable recipe.
SERVES 4-6
It’s vegan, which is a plus, and satisfying, which is also a plus.
INGREDIENTS
1 onion, diced small
2 tablespoons extra-virgin olive oil
1 whole leek, trimmed, cut in half lengthwise, rinsed, and sliced
2 cloves garlic, minced
½ cup red or white wine (optional)
2 carrots, peeled and diced
2 stalks celery, diced
¼ cup minced fresh parsley
6 cups water
2 bay leaves
1¼ cups French green lentils, picked through and rinsed
1 (14-ounce) can diced tomatoes, with juices
2 teaspoons umeboshi vinegar* or freshly squeezed lemon juice
1 teaspoon kosher salt
Freshly ground black pepper
PREPARATION
In a heavy-bottomed soup pot, sauté the onion in the oil over medium heat for 8 to 10 minutes. Add the leek and garlic and cook another 2 to 3 minutes, stirring often. Add the wine and cook for 1 minute.
Add carrots, celery, half the parsley, the water, bay leaves, and lentils. Bring to a boil, then simmer, partially covered, for 10 minutes. Add the tomatoes and continue simmering, 20 to 25 minutes, or until lentils are tender.
Remove the bay leaf and add umeboshi vinegar or lemon juice, salt, and pepper. Adjust seasonings and simmer for an additional few minutes. Add remaining parsley just before serving.
* Found in natural food markets, umeboshi vinegar is made from the brine of pickled plums. It is both tangy and salty, and livens up bean soups.
Recipe from “Soups + Sides” by Catherine Walters, Lake Isle Press 2010
Quick French Lentil Soup Recipe
Soups + Sides | by Catherine Walters | Lake Isle Press 2010
“People are returning to real foods, locally grown—encouraging cooking that reflects ingredients in season.” —Catherine Walthers
A companion to Walthers’s popular “Raising the Salad Bar,” this handy cookbook is an expertly compiled collection of playful yet elegant recipes for soups that are made with fresh ingredients and are just right for any meal or occasion. Whether you mix and match your favorite soups and sides or enjoy them separately, it will dare you to think beyond the every day and pull you out of your soup slump.
OTHER RECIPES FROM THIS BOOK
Beef Stew
Carrot-Ginger Soup
Cheddar Biscuits
Classic Chicken Noodle Soup
Honey-Dijon Salmon Bites
MInted Honeydew Soup with Lime Spice Cookies
Potato-Leek Soup