Supper For a Spring Rain | Basic Lentil Soup
With the most basic pantry create a warming lentil soup for a rainy night supper. Somehow it seems the true nature of soup is to stir up a pot with what is on hand; to enjoy the process, a quick chop and a low simmer. With soaked lentils that have been pre-soaked (or leftover from lentil burgers made days earlier), a box of vegetable stock from the pantry, a big onion from the onion bin plus a few stray green onions and one carrot, this basic soup takes little effort.
most basic lentil soup
2 Tbsp butter
2 Tbsp grapeseed oil
1 large onion, chopped
A bunch or several green onions, chopped
1 carrot, peeled and diced
1 tsp dried thyme
4 cups vegetable or chicken stock
1 1/2 cups pre-soaked* lentils
coarsely ground black pepper, to taste
juice of 1/2 lemon
2 Tbsp or so yogurt or sour cream
Warm the fats in a pot and add the onions, carrots and dried thyme. Gently cook until tender, about 10 minutes. Add 4 cups vegetable stock. Bring to a boil. Stir in the pre-soaked lentils, reduce the heat, cover and simmer for 15 minutes, until the lentils are tender. Remove from the heat and with an immersion blender, blend to the desired consistency. Season with black pepper and lemon juice and smooth out the consistency with a bit of yogurt or sour cream. Return to low heat until heated through.
Soaking lentils: Before cooking lentils I soak them overnight. I measure out a cup, place them in a bowl and cover with water. The bowl stands on the counter for the night and in the morning I drain the lentils in a sieve. The water looks dirty and I'm glad I took the soaking step. I allow the lentils to drain thoroughly before transferring to a bowl and storing in the refrigerator. I have stored soaked lentils in the refrigerator for as much as one week. Soaked lentils are still firm but far greater in volume than rinsed lentils. I find the texture and digestibility of the foods made with soaked lentils is improved by taking the simple step of soaking. One cup of lentils, once soaked, yields 2 to 3 cups - enough for a couple lentil recipes.
