I have long wanted to try these legumes. Prided on for their nutrition, and their price, but cooking for one was never an option before and now i’m cooking for two, but two who are adventurous and willing to at least try new things.
So this week at the grocery store, I picked up two bags of lentils, one regular green lentils (maybe they’re brown?) and a bag of split red lentils. Not alot, just under a Kilogram in weight. So today the hunt was on! what can I do with Lentils?
I pulled out my newest old cookbook that my mom sent over to me (thanks mom!), the Soup Bible and went looking. Mainly because if the word ‘soup’ is in the title, it’s difficult to get my boyfriend to NOT eat the food. Or at least try it. And so, we come across the recipe for Garlicky Lentil Soup. Reading through the instructions it seems easy enough, ‘Dump ingredients into pot, cook for 1.5 hours, add vinegar at the end, enjoy.’
Who could mess that up?
Me, apparently. But I’m getting ahead of myself.
First step was to gather the ingredients (i had to walk down to the store for the onion which resulted in a twisted ankle and some bruised ego, but that’s another story)
Ingredients gathered! Not pictured here is the pepper, curry powder, or red wine vinegar that were all added later.
Now, onto the mincing of the veggies! If there is one thing that I wouldn’t mind going to some sort of cooking class for, it would be proper knife skills. Those would be really nice to have.
After the vegetables were chopped, they went into the pot, along with the lentils, garlic, ginger, bay leaf and some stock. Here is where I ran into trouble. The original recipe called for more lentils than I had. So instead of moving on, i decided to reduce. so I halved and then halved again, taking it form 6 servings down to 2. I did all my calculations and even double checked them. Piece of easy peasy, Right?
I, again, have never cooked lentils before, so when the recipe said to dump it all in together and then leave to cook for an hour and a half, I did. I started to hear some troubling sounds and I ran into the kitchen, the lentils had soaked up all the liquid!
Insert panic here.
I didn’t know if that was supposed to happen, so I went to the fridge and grabbed the canister of vegetable stock that i had used for this, and started adding.
This happened a few times and finally towards the end of coking time I had added in the original amount of stock that the recipe had called for.
The result did not look pretty, but it smelled heavenly. Especially after I added in some black pepper and some curry powder (god I love curry powder) in the last half hour of cooking.
I have no idea what I ended up with, but I do not think that it could be called ‘soup’, it was more like what split pea soup is from the can, before diluting it with water.
What it was, however, was freaking delicious. Served with cucumber slices (about 1/3 of an english cucumber each), and some hunks of herb & garlic focaccia bread, it was quite the tasty meal.
I’m still a little hungry, but I know that if I let my stomach settle, then everything will be full.
Again, I have no idea if I made the food right, I followed the instructions but reducing the portions seemed to make the soup go all crazy. I do know, however, that the lentils end up cooked just fine, the meal tasted amazing, and E was sad that there weren’t any leftovers. I call that, in all cases, a success.
yeah, I added some sour cream to mine. Definitely a tasty addition.
Garlicky Lentil Soup
inspired by The Soup Bible
edited by Debra Mayhew
- 1 1/3 cups red lentils, rinsed and drained
- 2 onions, minced
- 2 large garlic cloves, minced
- 1 carrot, minced
- 2 tablespoons olive oil
- 2 bay leaves
- a generous pinch of dried marjoram or oregano
- 1 1/2 cups vegetable stock
- 2 tablespoons red wine vinegar
- salt and black pepper to taste
- crusty rolls
- Put all ingredients, except for the vinegar, seasoning, garnish, and rolls, in a large, heavy-bottomed saucepan.
- Bring to boil over Medium Heat.
- Lower the heat and simmer for 1 1/2 hours, stirring the soup occasionally to prevent the lentils from sticking to the bottom of the pan.
- Remove the bay leaf and add in the red wine vinegar, with salt and pepper to taste. If the soup is too thick, thin it with a little extra vegetable stock or water.
- Serve with hot crusty bread.