Green Lentil Soup

rachelhammer

My presentation on the neurology of metaphor this morning went well, and then I hurried off to exchange my black business suit for a chartreuse skirt and sandals because it is 75 degrees and sunny this afternoon in Savannah. With my last few hours, I attended a show with the Savannah Music Festival; I saw Lake Street Dive perform at the Ships of the Sea North Garden. Ooh, they will not be a 15 dollar show for long, I predict. Way too talented.

The walk along the Savannah River this afternoon was like a stroll through an impromptu bridal expo. I waded through white dresses and up-do’s to the Moon River Brewery. Karl, the English Pale Ale (aka, the Belly-Washer), it will surprise you to learn, was my favorite. It would pair nicely with the following soup, which pairs nicely with any of the French pains I made last week. Back to healthy eating for me! (This morning I ordered room service and asked for a whole-wheat bagel. The man on the other end had to ask someone what that was.)

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Green Lentil Soup

Adapted from and inspired by My Favourite Pastime

2 tablespoons olive oil

1 medium onion, finely chopped

3 clove garlics, minced

¼ cup finely chopped celery

¼ cup finely chopped carrots

1 small red bell pepper finely chopped

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ketchup

1 teaspoon lemon zest

1 cup green lentils

1 tablespoon chili powder

4¾ cups chicken stock

Salt and freshly ground pepper

  1. Sauté the onions and garlic until browning.
  2. Add the celery, carrots and capsicum.
  3. Stir in coriander, cumin, ketchup, lemon rind stir for 30 seconds. Add lentils, stir to thoroughly combine.
  4. Add stock, season with salt and pepper and bring to the boil. Simmer for 20-30 minutes or until the vegetables are tender.

Yes, Yes, Again, Again. I will make this soup often, 5 stars. I have heard that a nice variation is to substitute half the chicken stock with coconut milk for a thicker, creamier soup. Others puree the end product to make it even creamier. Because I am a negligent kitchen guard, I may have let the soup simmer for well beyond 30 minutes…but no matter, it tasted divine!

Tom, Holly, and Jude in North Carolina, here I come!

4 thoughts on “Green Lentil Soup”

  1. Thank you for having the networking spirit, I feel honoured to be mentioned on your blog. This version of the soup looks even much better, I actually like it and will try it and give you a shout, Thank you so much. I will follow your blog so that I can get your posts easily. Wish you all the best in your studies!!

    1. Thanks, Liz. Nice to “meet” you! I would have been happy to make your recipe to the letter, but my grocery only had one kind of lentils, and I am (usually) too lazy to get out and assemble my cheap-o food processor. Thanks for following me along! Remember: I am a novice! Very new to the kitchen, but loving it greatly.

  2. I am thrilled for you, that you got to savor – with all five senses – some of the delights of a lovely Southern city! I love the image of you in your chartreuse skirt strolling through all these places, and eating some delicious, almost-matching lentil soup 🙂

    1. Yes, I did do some research in Midnight in the Garden of Good and Evil– pretty good book! Happy to be with my sweet godson this evening.

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