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Lentil Lovers Soup

Jerry's RecipesThere's lentil soup, and then there's REALLY GOOD lentil soup. In Cook's Illustrated (Jan-Feb 2004), Elizabeth Germain analyzes typical problems in working with lentils, then describes how to achieve a soup that preserves lentil texture while maintaining color and superb taste.

I've modified her basic recipe and present it here step-by-step (the procedure is just as important as the ingredients); the result is an exceptional lentil soup.

KeyBacon. Any bacon is satisfactory, but the flavor of hickory-smoked bacon is ideal. Trim excess fat before dicing.

KeyLentils. Lentil choice is crucial. Ms. Germain claims Lentils du Puy are the legume of choice (but not so easy to find). Brown or green lentils will do just fine, with brown lentils perhaps the better choice. Most important, avoid red lentils (they turn to mush when cooked). Thoroughly rinse and pick out any foreign matter from lentils before adding to dish.

KeyFlavorings. (1) Juniper berries provide a deeper 'earthy' flavor than bay leaf. (2) If possible, use balsamic vinegar, but reasonable substitutes are lemon juice or white wine vinegar.

Total time about an hour. Serves 4-6.

SHOPPING LIST:
  • Dry lentils
  • Dry white wine
  • Chicken stock
  • Juniper berries or bay leaf
  • Balsamic vinegar
  • Fresh flat-leaf parsley or cilantro
  • Bacon
  • Onion
  • Carrots
  • Garlic
  • Canned diced tomatoes
  • Fresh or dry thyme leaves
1
Fry in large soup pot over medium heat until bacon begins to brown (3-5 minutes); stir occasionally
  • 1-2 tsp canola or other heat-tolerant oil
  • 2-3 strips bacon, cut to 1/4" to 1/2" dice

2
Add and cook gently ("sweat") until onions are translucent but not browned (5-7 minutes); stir frequently
  • 1 tablespoon unsalted butter or canola oil
  • 1 large yellow onion, coarsely chopped
  • 2 carrots, sliced in thin rounds
  • 1/2 tsp salt
3
Stir in and cook about 30 seconds
  • 2-3 cloves garlic, chopped or minced

4
Stir in and cook about 1 minute
  • 1 14-oz can diced tomatoes, drained
  • 1 tsp fresh thyme leaves, minced (or 1/3 tsp dry)

5
Stir in, reduce heat to low, and cook—covered— about 10 minutes or until vegetables are softened
  • about 1/2 pound (1 cup) lentils (see above)
  • 1 tsp salt
  • fresh ground black pepper to taste

6
Uncover, raise heat to high, stir in wine
  • 1/2 cup (4 oz) dry white wine
7
Add, bring to boil, then reduce heat to low and simmer, partly covered, about 30 minutes
  • 4 cups (32 oz) chicken stock, heated
  • 2 cups (16 oz) water, heated
  • 4-5 juniper berries (crushed with flat side of knife) or 1 bay leaf
8
Remove juniper berries or bay leaf, then purée about 1/3 of soup in blender and return to pot.
9
 Stir in and cook gently 4-5 minutes
  • 1-1/2 teaspoons balsamic vinegar

To serve: Garnish servings with chopped fresh parsley or cilantro

rainbow

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