VeggieTalk

A few posts back, I mentioned that baking season was coming to a close (though with this cool and rainy May, I’ve had to eat my words—literally!), but for me, it’s always soup season. The soup pot comes out on rainy spring evenings, and when the weather gets warmer, it’s time for a cool gazpacho or fruit soup.

My older son, Adam, loves a simple red lentil soup that is served at a local Middle Eastern café. I asked the owner for the recipe, but she wouldn’t give. So I tried to figure it out on my own, and came up with a close facsimile. It’s virtually no work aside from chopping the onions and garlic, then blending to smooth out the texture. Serve with warm pita or with croutons.

Easy Red Lentil Soup

6 servings

• 1 1/2 tablespoons olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 cups tiny red lentils, rinsed
• 2 vegetable bouillon cubes
• 6 cups water
• 2 teaspoons za’atar seasoning or salt-free seasoning blend (like Spike or Mrs. Dash)
• Salt and freshly ground pepper to taste
• Minced parsley or cilantro for garnish, optional

Heat the oil in a soup pot. Add the onions and saute over medium heat until translucent. Add the garlic and continue to saute until both are golden.

Add the lentils, bouillon cubes, water, and seasoning. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the lentils are mushy, about 25 minutes.

Remove from the heat and insert an immersion blender. Process until the soup is smoothly pureed. Or, puree in batches in a food processor.

If the soup is too thick, adjust the consistency with just a bit more water. Return to low heat, just until piping hot. Season with salt and pepper, then serve. Garnish individual servings with parsley or cilantro, if desired.