This soup can be made over time in a crock pot without soaking the beans, but since my work day doesn’t allow me to check the soup after 3 hours, I prefer to soak my lentils and then prepare the soup at night when I’m home.
The addition of the lemon oil is purely optional and makes for a right purty flourish at dinner parties. If you cannot find – or don’t want to pay for – lemon oil, you can macerate the peel (without the pith) of a fresh lemon in some olive oil.
The soup is thick enough and hearty enough to serve as a main course. Otherwise, it can work as a first course. Also, if you reduce the water to make a very thick stew, the lentils work very well served underneath a piece of grilled salmon.
INGREDIENTS
1 bag of brown lentils (brown lentils are the “plain ol’ lentils’)
3 cloves garlic
1 whole shallot
3 tbl olive oil
7-8 cups vegetable broth (or chicken broth, if you like)
1 tablespoon dried oregano
1 tablespoon marjoram
1 tablespoon pepper
2 tablespoons cumin
1/2 cut parsley, minced
5 scallions, minced
3/4 cup carrots, chopped fine
sea salt
Garnish (optional)
1 tablespoon crumbled feta for each serving
1 tsp lemon oil (or 2 tsp garlic-lemon oil as described above)
fresh parsley sprig
INSTRUCTIONS
Soak the beans, covered, in cold water for 8 hours or overnight. Drain and set aside. When you are ready to make the soup, sauté garlic and shallots in the olive oil until fragrant (if you want to make the soup oil free, you may sweat the garlic and shallots instead), then add drained beans and remaining ingredients and cook for 45 minutes to 1 hour. Add more broth or water if necessary. Consistency should be thick, but liquid. When lentils are tender, correct the seasoning and serve with goat cheese and parsley positioned in the center of the bowl, and drizzled with lemon oil. You can substitute asiago cheese for the goat cheese if you don’ t like the flavor.
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Prior to becoming a legal goddess, Tsan worked in the food industry, both as chef (in Cambridge and New Hampshire) and as an event planner (in Vail). She also ran the Culinary, Hospitality and Restaurant Management Certificate Program at UCLA Extension.
This is so dinner tomorrow! Thanks Tsan!
This looks so delicious Tsan. Lentils are extremely satisfying to cook with – yielding a meaty texture that leaves one feeling comfortably full.
Other methods of cooking don’t require a crock pot. ‘Sweat’ (low heat in a heavy covered pot) the lentils with a fine dice of carrots and onions and a can of drained tomatoes.
Sweating prepares the lentils for a final 30 minute cooking — avoiding pre-soaks and crock pots. The actual time for sweating is only 15 minutes. The ‘French’ or green lentils work better for this process – completely holding the bean together and yet give a soul satisfying chewable mouth appeal.
A variation on the lemon is to float a tablespoon or two of quality balsamic vinegar over the plated product – in addition to a medium chop of fresh parsley.
Douglas makes a great point about variation and not using a crock pot (indeed, my recipe does not call for a crock pot). Some more pointers:
Sweating beans can decrease cooking time, and it also creates the famous “gas” that many people associate with legumes. If you choose to go for a rapid cooking method, add BEANO at the end and you won’t have that bloated feeling. Soaking and rinsing beans removes most of the gas.
Cooked beans freeze well. If you plan to freeze the beans, consider using less water and freezing them in wax or plastic bags. Then you can easily get them out of their container for reheating.
Uncooked, soaked beans can be frozen in bags for use later. Soak several bags while you’re at work, drain and freeze. That way, they’re ready for final cooking when you get home.
Beans, like Tofu, absorb the flavors that have been added to them and can be a great compliment to whatever else you’re serving. Vary the herbs in this dish to match your other dishes. In addition to Douglas’ wonderful alternatives, here’s some other suggestions. Let your imagination go wild (not you, Kelly):
— Increased Tarragon in the beans compliments egg-based dishes, like quiche and souffle.
— Fresh dill and capers atop the soup can accent a light dinner than includes strips of smoked salmon and cucumber.
— As a vegan alternative on Thanksgiving, that is way better than Tofurkey, season beans with sage, thyme, and rosemary, then add sweet potatoes and parsnips.
– Lentils made with less water may be pureed with sauteed mushrooms, and served as healthy alternative to pate. And, for your zealots, it’s vegan!
I’m making this on Saturday.