Lentil Soup

Lentil soup is a staple throughout the Mediterranean area. The Portugese make it with smoked paprika and their wonderful Chorizo sausage. The Spanish add cumin and fennel seeds. The Turks use red lentils, bulgar wheat, red pepper flakes, and a little fresh mint. Small meatballs made with bulgar, onion and ground beef are sometimes added.  In Morocco they add ground cumin, ginger, garbanzo beans, cannellini beans, ground cardamom, cayenne pepper and even a bit of Garam Masala, a basic spice from India.  A teaspoon of Ajwain, a spice from India that is actually a small seed gives surprising dimension to any Lentil soup.  It tastes a bit like thyme and a little is more than enough to flavor a whole pot of soup.  If you don't have any Ajwain, a little fresh oregano is a good substitute Some cooks like to add a bit of balsamic vinegar just before serving. You can vary this basic soup recipe in some interesting ways, all of them full of flavor and good nutrition.

Ingredients:

3 tablespoons olive oil
5 garlic cloves peeled and finely chopped
2 medium shallots finely chopped
1/2 cup finely chopped celery stalks
4 celery stalk tops including the leaves roughly chopped
2 tablespoons of tomato paste
2 teaspoons sea salt
1/2 teaspoon of freshly ground Malabar black pepper
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes or 1 8 oz. can diced tomatoes in juice
2 quarts good homemade chicken broth or vegetable broth
2 teaspoons of fresh basil finely chopped
1 teaspoon of Ajwain (optional)

Directions

Place the olive oil into a large pot and set over medium heat. Once hot, add the garlic, shallots, carrots, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the tomato paste and let it cook for 2 minutes more. Next add the broth, the salt and pepper and the lentils, and stir to combine. Cover and simmer at a low heat until the lentils are tender, approximately 35 to 40 minutes. Add the chopped fresh tomatoes and simmer for an additional 10 minutes. Add the fresh basil finely chopped and serve immediately.

Note:  For a hearty lentil soup, add 1/2 cup of barley after the lentils have cooked for at least 20 minutes and continue to simmer.