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Golden Lentil Soup
I went to a fancy grocery store yesterday, looking for something healthy, & beautiful to cook. I found these ‘Petite Golden Lentils’ in the bulk bin, so pretty, and under two bucks for the whole bag. Lentils remind me of a Persian soup we used to get in Chicago, it was sooo good. The soup I remember was red, made with red lentils and tomatoes. It was delicious every time. But, I wanted to make this soup yellow, like the lentils I’d just bought, fresh, springy and bright sunshiny yellow.
I tried to try keep the yellow color of these lentils in my finished soup. As you can see by the third photo, it came out yummy, but sort of Golden Brown, which is the name of a really beautiful song by the Stranglers. So it’s a o. k. The most important things are that It was healthy and delicious.
In order to make this soup extra yellow, I used yellow, gold, & light colored ingredients including turmeric, fenugreek and white pepper. Next time I might try adding golden beets, and subbing out the Sumac for lemons and ??? Sumac was the main ingredient that added a more reddish brown cast, but I love that lemony sumac flavor.
I used 2 home grown ingredients in this soup: Meyer lemon and Sun Gold tomatoes, which are still growing due to our unusually warm winter. This is great, except the global warming part. I’m very concerned that we still have a tomato plant producing fruit in February. Since they’re winter tomatoes, the skins are tough (cold nights cause tough ‘mater skins). I cooked them down in a little water and ran them through a food mill to remove the skins & seeds. (Garden tip: I threw the seeds and pulp from the food mill onto a sunny spot in the garden hoping for volunteer tomato plants.)
In a soup pot, sauté 1 chopped onion, 2 cloves minced garlic, 2 chopped carrots and 2 stalks chopped celery, salt & pepper. Wash lentils. Once your veggies become translucent, add lentils to the pot with 1 carton veggie or chicken stock and a can of whole peeled tomatoes. Season with salt and pepper, 1/2 tsp turmeric, 1 tsp sumac, 1 bay leaf, and 1/2 tsp ground fenugreek. Simmer until all the ingredients are cooked. Garnish with a sprinkle of sumac, lemon zest and a fresh squeeze of lemon juice. This came out delicious!!
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theresalighton said:
This sounds delicious! I love lentil soup.
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