For years I’ve assumed that there was an etymological connection between “lentil” and Lent.” You have no idea how disappointed I am to have discovered recently that it is nonexistent. It seemed so perfectly and seasonally appropriate. Sigh. Well, more on that later. In the meantime, here is my favorite recipe for “Lent”-il soup, from Mollie Katzen’s Moosewood Cookbook, modified somewhat by me:
Pick over & rinse 3 cups raw lentils. Simmer them in 7 cups water or stock (I use veggie bouillon), on the stovetop or in a crock pot, until lentils are almost tender.
Saute in olive oil 2 tsp. fresh minced garlic, 1 cup chopped onion, 1 cup minced celery, and 1 cup chopped carrots, until almost tender. Add to almost-tender lentils along with 1-1/2 cups chopped fresh tomatoes or, lacking those, fire-roasted canned tomatoes; 2 T dry red wine; 2 T lemon juice; 1-1/2 T molasses or brown sugar; 1 T wine vinegar; 1 T capers. Simmer for a while longer until lentils and veggies are tender. Add black pepper and salt to taste.
This is even better the next day, after flavors have blended.
Aunt Mary
Lisa
The Moosewood Cookbook was the first cookbook I owned and the lentil soup recipe is one of the few things in it that I still make. It needs to cook all day long to get the perfect sludginess and is heaven with a shot of balsamic vinegar on top!
I will try it!