Dedicated to my fellow parishioners at the Episcopal Church of St. Luke in the Fields, Greenwich Village, NYC
7 cups Vegetable Broth
2 cups Red Lentils, dry, rinsed
3 cloves Garlic, minced
2 cups Sweet Yellow Onion, diced
2 cups crushed Tomatoes
1/2 cup flat-leaf Parsley, chopped fine
1 cup Celery, diced
1 Tbsp Olive Oil
1 tsp ground Cumin
1 tsp Zaatar
1/2 tsp Lemon Juice
1/2 tsp ground Marjoram
1/2 tsp ground Coriander Seed
1/2 tsp Cayenne Pepper
1/2 tsp Pepper
1/4 tsp Turmeric
1/4 tsp ground Cinnamon
1/4 tsp Lemon Zest
1/4 tsp Salt
- In a gallon size pot on medium heat, combine the Onion, Salt, Pepper, and Olive Oil; cook until the onions softens.
- Add the Garlic, Lemon Zest, Lemon Juice, and Celery. Continue to saute until the Celery starts to soften.
- Add all the other spices, and mix well so that the spices get into the oil and juices in the pot.
- Add the Tomato, Vegetable Broth, and Lentils; bring to a boil, stirring often so that nothing sticks.
- Reduce to a simmer, add the Parsley, and let cook until the Lentils become tender.
- Taste, and adjust the seasoning and spices to your preferred tastes.
- Garnish with a Lemon Wedge. Squirt the juice on the Soup.
Makes about 6 servings
NOTES:Lentil Soup is eaten in various parts of the world. This recipe utilizes spices from Northern Africa, the Middle East, and South Asia. Zaatar a spice blend used in North Africa, especially Egypt and Libya, often added to meats or rubbed in olive oil on flat bread. It is made up of Sumac, Oregano, Sesame Seed, often with other spices.
Lentil soup can be modified to your prefered tastes and needs. You can add chopped spinach or kale, or diced carrots or sweet potatoes. Keep in mind if you add additional starches, you may need to add additional spices. This meal is vegan, however one can add meat like chicken or lamb to it–or even sausage. It is also common to garnish with sour cream or yogurt.