Lentil Soup

For a long time I went without eating soup, chowder being an exception.

I think I was somehow stuck in the land where soup is the shape of a can, has a jelly-like texture, and drops into the pot with a sickening, gooey sucking sound, followed by a *plop*. You add water or milk and hope that you can whisk with enough fury to avoid the lumps that were, more often than not, unavoidable in the first place. The soup might have pasta shaped like letters or noodles that looked (and tasted) like matchsticks. Although it has been a long time since I've eaten meat, I can still remember that chewy, rubbery texture of the "chicken" in Chicken Noodle Soup.

Have you noticed the soup section at the supermarket lately? Tuscan Bean Soup, Roasted Red Pepper and Tomato, Cream of Carrot... the selection has certainly gone beyond the Chicken Noodle and Cream of Mushroom of my childhood.

Lately, though, Hubby and I have been trying homemade soups on for size. There is nothing quite as satisfying or comforting as a piping hot bowl of homemade soup. Add a dollop of sour cream and bread for dipping and you're even closer to perfection.

Just last week I spied my little eye on lentils at the supermarket and figured they would be the perfect "meat" to bulk up a vegetarian soup. I always use vegetable stock, although I'm sure any type of stock would taste fine.

The cumin in this soup makes it reminiscent of chili... thick and hearty and the perfect thing to warm the belly on a cold Canadian winter day.

INGREDIENTS

1-2 tbsp. olive oil

2 cups lentils, uncooked

8 cups vegetable stock or water (if water is used, add 1 veg. bouillon cube)

1 med. yellow onion, chopped

2 small carrots, thickly sliced

1 rib celery, chopped

1 large potato, peeled and cut into large cubes

2 bay leaves

1 tsp. coriander seed, crushed

1/2 tsp. cumin

Freshly ground pepper, to taste

2 cloves garlic, minced

2-4 oz. fresh spinach, chopped if leaves are large

2 tsp. red wine vinegar

Salt, to taste

DIRECTIONS

Heat olive oil in a large pot. Add onion and cook 3-5 minutes or until onion are soft.

Add lentils, stock, carrot, celery, potato, bay leaves, coriander, cumin, and pepper. Simmer for about 30 minutes, or until lentils are tender.

Add garlic, salt, and spinach. Taste for seasoning; add coriander or cumin to taste. Simmer for another few minutes or until spinach is wilted.

Stir in red wine vinegar. Serve.

Makes 6 servings.